3 cups flour
3/4 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup unsalted butter at room temperature
1/2 cup sugar
1 egg at room temperature
2/3 cups molasses
We can use a paddle attachment in the stand mixer or hand mixer to make the dough.
Beat butter till it is creamy, add sugar and beat till the mixture is light and fluffy.
Add the egg and beat.
Spray the container with oil spray before measuring molasses so it doesn't stick to the measuring cup. Then add the molasses to the mixture and combine.
Add the sifted dry ingredient 1/3rd at a time to the wet mixture. After adding and mixing all the flour, gather the dough into a ball and cut it into two parts before covering it with a plastic wrap. Leave the dough in the fridge to chill overnight or until it is firm so it can be easily rolled.
Flour the surface, rolling pin, cookie cutters and hands well with flour and roll the dough about 1/2" thick. Keep turning and lifting the dough so it doesn't stick.
Prepare a tray with parchment paper and butter before placing the cut shapes. Space about 1"between the cookies and leave the tray in the fridge for about 10 minutes before baking. Bake in a preheated 350F oven for 8 to 10 minutes. The cookies should barely brown around edges if baked too much it will become too crispy. Cool completely on a wire rack before decorating.
The cookies will stay well covered for up to two weeks. This Gingerbread cookies recipe is adapted from Joy of Baking. Here is how my children helped bake and decorate these cookies.
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