Gingerbread Cookies

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses (unsulfered)
  • 1 1/2 teaspoons vanilla

Directions

  1. Add the flour, cinnamon, ginger, cloves, cardamom, baking soda, and salt to a mixing bowl and whisk to combine. Set aside.
  2. In a large mixing bowl, beat together the butter and brown sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg, molasses, and vanilla to the mixture and beat in until combined.
  3. Add the flour mixture to the wet ingredients and mix in until a thick dough comes together. Press the dough into a ball and wrap with plastic wrap. Refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  5. Unwrap the dough, lightly dust with flour, and place it in between two sheets of parchment paper. Roll to a thickness of 1/4 inch. Pull away the top sheet of parchment paper. Cut desired shapes out of dough and place on the prepared baking sheets.
  6. Baking time will depend on the size of the cookies you are baking, anywhere from 8 to 15 minutes. When the cookies are golden brown around the edges, they are done. Remove from the oven and let cool completely on the baking sheet. Decorate as desired.