Gingerbread Cookies
Makes 3 dozen 3-inch cookies
Ingredients
- 3 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
Directions
- Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Set aside.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy (this can be done by hand with opposing forks, knives, or a pastry knife). Add molasses, egg, and vanilla; mix well.
- Gradually beat in flour mixture on low speed until well mixed.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate overnight.
- Preheat oven to 350 degrees Fahrenheit.
- Roll out dough to 1/4-inch thickness on a lightly floured work surface.
- Cut gingerbread into shapes with a 3-inch cookie cutter and place 1 inch apart on ungreased baking sheets.
- Bake 8-10 minutes or until edge of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.
- Decorate!