gingerbread cookies

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• Frosting ingredients (optional): powdered sugar, milk, and food coloring

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the molasses, egg, ginger, cinnamon, cloves, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
7. Bake for 8-10 minutes, or until the edges are firm and the cookies are slightly soft to the touch.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For a deeper gingerbread flavor, add 1/2 teaspoon of ground ginger to the dough.
• Roll out the dough on a lightly floured surface for a more traditional gingerbread cookie shape. Use cookie cutters to cut out shapes.
• Store cooled cookies in an airtight container at room temperature for up to 2 weeks.
• For icing, whisk together powdered sugar and milk until desired consistency is reached. Add food coloring for festive decorations.