Look at my handsome gingerbread boys and beautiful gingerbread Christmas trees and star cookies!!! One word: DELICIOUS 🤩
🎄2/3 cup room temperature softened butter
🎄3/4 cup brown sugar
🎄2/3 cup molasses
🎄1 large egg
🎄1 teaspoon vanilla
🎄3 1/2 flour
🎄1 teaspoon baking soda
🎄1 tablespoon ground ginger
🎄1 tablespoon ground cinnamon
🎄1/2 teaspoon nutmeg
🎄1/2 teaspoon ground cloves
🎄1/2 teaspoon salt
🌟 Work with the wet ingredients first. Beat the butter for 1 minute on medium speed until creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy; making sure to scrap down the sides and bottom of the mixer’s bowl as you go. Add egg and vanilla and beat on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
🌟 In a separate bowl, mix the dry ingredients. Whisk the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together until combined. On low speed, slowly mix the dry ingredients into the wet ingredients until combined.
🌟 The cookie dough consistency will be thick and a little sticky.
🌟 Divide dough in half, shape them in discs, cover them with plastic wrap tightly. Wrap each up tightly and pat down to create a disc shape. Refrigerate cookie dough overnight.
🌟 Take chilled cookie dough out of the refrigerator, unwrap it and roll out disc between two layer of parchment paper until 1/4-inch thick. The first few rolls are always a little hard since the dough is cold and stiff, but it gets easier as you go.
🌟 Cut into shapes and place them 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped.
🌟 Refrigerate unbaked cookies for 20 minutes.
🌟 Bake on 350F (180C) for 10 minutes. Take cookies out of oven, allow them to cook on cookie sheets for 5 minutes, then transfer them to a cooking rack.
🌟 Wait for the cookies to cool completely before you start decorating them.
Bon Appétit ❤️
MADE WITH LOVE!