OLD FASHIONED GINGERBREAD COOKIES Recipe

Gingerbread cookies may seem like a long complicated process but it could not be further from the truth. Although there is a process to making gingerbread cookies, making cookies around the holidays is always something classic and fun to do because we can get the whole family involved and seeing everyones creative creations is awesome (while decorating them) plus you get to make sweet memories that can be cherished years to come. These cookie are full of spices and are not that complicate to make so if you want to learn how these Old Fashioned Gingerbread Cookies are made, follow along with step by step instructions and I will also leave the video if you are interested in that.

• Hamilton Beach Hand Mixer
• Rolling Pin
• Fish Spatula
• Baking Sheets
• Organic Molasses
• Misc. Kitchen Utensils

• 10 Tablespoons unsalted butter (room temperature)
• 3/4 cup packed light or dark brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• Weight Converter (if you need help converting the measurements)

To a large bowl add room temperature butter and brown sugar and using a hand-held mixer, beat until combined.

Add the molasses and beat on medium high speed until combined (it’s ok if the mixture might look curdled). Scrape the bowl with a rubber spatula as needed and mix again.

Next add in the egg and vanilla and beat until combined. Scrape the sides and bottom of the bowl as needed and beat again.

In a separate large bowl, add in the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves and whisk together until combined.

Add the dry ingredients to the wet ingredients and combined with a rubber spatula, once mixture is just combined, beat on high with hand-held mixer for 3 minutes. The dough is done when it stays together by pinch it.

Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs overnight (you need to chill dough because it is too sticky from the molasses to work with).

Preheat oven to 350°F. Line baking sheets with parchment paper or a silicon mat. Remove discs from the refrigerator and allow them to rest at room temperature for 15-20 minutes. Flour your work surface and the rolling pin.

Roll out disc until 1/4-inch thick. Add extra flour to your work surface as needed. If the edges crack, just pinch them back together.

Cut into shapes. Re-roll leftover dough and reshape. Place cookies on prepared baking sheets and make sure they are not touching.

Bake until slightly puffed and set, 10-12 minutes, depending on the size of your cookie cutters and the thickness of your cookies. Let cool on baking sheets for 4-7 minutes before transferring to a cooling rack to cool completely.

Once your cookies are fully cooled you can decorate them (I posted a recipe for Royal Icing on my account, if you are interested). Enjoy!

If you prefer a video tutorial, you can watch it here!