This ginberbread cookie recipe has a mild ginger flavor that both adults and kids will enjoy.
While ginberbread cookies are traditionally a christmas cookie or baked during the holidays, they make wonderful treats or cookie gifts all year long.
Besides the delicious taste, there is nothing better than the smell of gingerbread baking as the smell of spice wafts from room to room.
- 5 Cups All Purpose Flour
- 1 Cup (2 Sticks) Unsalted Butter - Room Temperature
- 1/2 Tsp Salt
- 1 Cup Molasses
- 1 Cup Sugar
- 1 Large Egg
- 2 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1 Tsp Ground Cloves
- 1/2 Tsp Baking Soda
In a medium bowl, whisk the flour, salt, ginger, cinnamon, cloves, and baking soda and set aside.
In mixer bowl cream butter and sugar until light and fluffy using paddle attachment (approx 3 min.).
Add the egg and beat until well incorporated, add molasses and incorporate.
Add flour to the butter mixture in thirds. Mix just until flour is blended - do not over mix.
Turn your dough out onto the work surface and divide into halves or thirds and cover with plastic wrap.
Refrigerate until firm - 1 to 2 hours.
Preheat oven to 350 degrees
Lightly dust work surface with flour. Roll dough to 1/4" thick, sprinkling flour on rolling pin and work surface to prevent sticking.
Roll and cut shapes and place on parchment lined baking sheet in the center of the oven.
Bake for 12 to 16 minutes until edges begin to brown.