Get ready to fill your home with the warm, comforting aroma of ginger, cinnamon, and molasses with our delightful Gingerbread Cookies recipe. These classic holiday treats are perfect for festive gatherings, cookie exchanges, or simply cozying up by the fireplace with a cup of hot cocoa.
In a medium bowl, whisk together flour, cinnamon, ginger, cloves, baking soda, and salt. Set aside.
In a large bowl, cream together softened butter and brown sugar until fluffy.
Beat in molasses and egg until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Divide the dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Preheat the oven to 350°F (175°C). Roll out the chilled dough, cut out shapes, and bake for 8-10 minutes.
Roll out the dough to a consistent thickness (about 1/4 inch) for even baking. This ensures a perfect balance of chewiness and crunch in every bite.
Dust your rolling pin and work surface with flour to prevent the dough from sticking. Too much flour can dry out the cookies, so use it sparingly.
After cutting out shapes, place the cookie sheet with the unbaked cookies in the refrigerator for 15-20 minutes. This helps maintain their shape during baking.
