Best ever Gingerbread Cookies

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Give a try to these Gingerbread cookies & let us know how they turn it out for you. 🤗 Save for later ✅

Ingredients:

• 420 g all-purpose flour, plus more for work surface and rolling out

• 1 tsp baking soda

• ½ tsp salt

• 1 tbsp ground ginger

• 1 tbsp ground cinnamon

• ½ tsp ground cloves

• 150 g butter, softened

• 170 g brown sugar

• 1 large egg, room temperature

• 225 g molasses

• 1 tsp vanilla extract

Instructions:

1. Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves together in a medium bowl. Set aside.

2. In a large bowl beat the butter on medium-high speed until smooth, about 1 minute.

3. Add the brown sugar and beat on medium-high speed until creamed, about 2 minutes.

4. Add the egg, molasses, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

5. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The cookie dough will be quite thick and slightly sticky.

6. Divide the dough into 2 equal portions, then place each portion onto a large piece of plastic wrap. Wrap each one tightly and pat down to create a disc shape. Chill discs in the refrigerator for at least 3 hours (and up to 4 days).

7. Preheat oven to 180°C.

8. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. The dough may still be sticky, so keep extra flour nearby to use as needed. Roll out the disc until it's 6 mm thick. Cut into shapes using cookie cutters. Reroll dough scraps and continue cutting into shapes until all of the dough has been used. Repeat with the remaining disc of dough.

9. Bake cookies for about 10 to 11 minutes, until they show small cracks on top.

10. Once cookies are completely cooled, decorate with desired icing. Let set for 2 to 3 hours.

11. Enjoy!! ❤️

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