The Most Wonderful Gingerbread Cookies

 The Food blog touts these as The Most Wondeful Gingerbread Cookies . . . and they are! The dough is so easy to work with. The taste is delicate with just enough spice. The baked cookies have a soft texture. Delicious!

I used a gingerbread house cookie cutter—front only and gingerbread boy cutters in preparation for a cookie decorating party. Tis’ the season! 

 

The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4
 teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4 
teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
   
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
   
3. Add molasses and vanilla; continue to mix until well blended.
   
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
   
   
   
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Recipe without photos . . . The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4 
teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4
 teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla; continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)