Soft Gingerbread Cookies (Print Version)

# Ingredients:

01 - 3/4 cup unsalted butter, softened (170g).
02 - 3/4 cup molasses (230g).
03 - 1 1/2 tsp baking powder.
04 - 2 tsp vanilla extract.
05 - 1 1/2 tbsp cinnamon powder.
06 - 1 tsp nutmeg powder.
07 - 1 tbsp ginger powder.
08 - 3/4 cup packed brown sugar (150g).
09 - 4 cups plain flour (500g).
10 - 1 egg and 1 extra yolk.
11 - 1/2 tsp baking soda.
12 - 1/2 tsp salt.
13 - 1 tsp ground cloves.

# Instructions:

01 - In a big bowl, combine flour, salt, all the spices, and leavening agents.
02 - Soften up the butter in a mixer, then blend it with brown sugar. Toss in molasses, eggs, and vanilla, and keep mixing until smooth.
03 - Add the dry bowl to the wet one in two parts. Mix only until it comes together.
04 - Divide dough in half, roll each to a 1/4-inch thickness between two floured parchment sheets. Let them chill for at least 2 hours.
05 - Use cutters for fun shapes, space them 2 inches apart on trays. Bake at 350°F for 9-12 minutes until the edges are firm.

# Notes:

01 - Cool dough well before cutting for neat edges.
02 - Short baking keeps the cookies chewy.
03 - You can freeze the dough for up to 3 months.

Back