Gingerbread Cookie Recipe 


3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/2 cup unsalted butter, softened 1/2 cup packed brown sugar 1 large egg 1/2 cup molasses 1 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the egg, molasses, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can add a little more flour.

Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour, or until firm.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

 Use cookie cutters to cut out shapes, then transfer them to the prepared baking sheets, spacing them about 1 inch apart.