Gingerbread Cookies

These cookies are so soft and chewy!! It’s the middle of March but my daughter loves the gingerbread man story so we made these with her on afternoon. We will definitely be making these again at Christmas time. If the dough feels too sticky then just cool it for a few more minutes

Course Dessert, Snack
Keyword christmas, gingerbread
Prep Time 30 minutes
Cook Time 25 minutes
Chill time 2 hours
Total Time 55 minutes
Servings 36 people
This recipe adapted form : www.kingarthurflour.com

Ingredients

• 113 g unsalted butter (room temperature)
• 100 g sugar (1/2 cup)
• 1 large egg (room temperature)
• 230 g molasses (160 ml, about 2/3 cup)
• 3 c. 390 g flour
• 1/2 tsp salt
• 1/4 tsp baking soda (up to 3/4 if the shape or the structure are not so important)
• 2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/8 tsp nutmeg

Instructions

1. Cream the butter and sugar in the bowl of your electric mixer, with the paddle attachment.
2. Add the egg and mix until combined.
3. Add the molasses and mix well.
4. In a separate bowl, combine all of the dry ingredients and whisk them together, then add them to the butter mixture in two parts, mixing until incorporated.
5. Divide the dough into two, place each mount of dough on a piece of plastic wrap and shape them into disks.
6. Refrigerate them for about two hours or longer (even until the next day or two), until you can’t easily leave an indentation when you press it with your finger.
7. Preheat the oven to 350 F (180 C).
8. To roll out the dough, you can do it between two pieces of parchment paper, or on a floured counter. I usually do it on a floured silicone baking mat, being careful not to add too much flour, and frequently moving the dough to prevent sticking. That way, by the time I’m done rolling it out it’s easy to transfer it to a baking sheet and place it in the freezer to chill the dough before cutting out shapes.
9. Freeze the shapes for 20 minutes before baking.
10. Place the cut out cookies on a baking sheet lined with a silicone baking mat or parchment paper and bake them for about 10-12 minutes.
11. Let them cool completely on a wire rack, then store them in an airtight container.