The Perfect Gingerbread Cookie

There’s nothing quite like a delicious Gingerbread cookies, but I have to be honest I don’t enjoy my cookies crunchy so when I found this soft Gingerbread recipe and I haven’t looked back! This one is fun enough that the kids can help with, but also easy enough that fancy decorations are required because it’s so good on it’s own!

Supplies:

• Cookie Cutters
• Cookie Sheet

Ingredients:

• ¾ cup brown sugar
• ¾ tsp. baking soda
• 1 TBS ground cinnamon
• 3 cups all-purpose flour
• ½ tsp. ground cloves
• 1 TBS ground ginger
• 2 TBS milk
• ½ tsp. salt
• ¾ cup softened butter
• ¾ cup unsulphured molasses

Directions:

1. Mix together flour, brown sugar, baking soda, cinnamon, cloves, ginger, and salt until well combined.
2. Add softened butter and combine until mixture is “sandy”.
3. Add molasses and milk and mix until combined.
4. Divide dough in half. Refrigerate dough for at least 2 hours or overnight.
5. Preheat oven to 350.
6. Work with one section of dough at a time because it can become too soft. Roll out until about 1/4 inch thick. Cut with cookie cutter of your choice.
7. Repeat until you’ve used up all dough.
8. Bake 9 minutes. Don’t overbake.
9. Move to wire rack to cool.
10. Decorate as desired.
11. Enjoy!

Notes:

This dough can become too soft if left out too long. It’s best to work in small batches. I cut all my cookies out and set aside on parchment paper until ready to bake. You could also pop into the fridge until you’re ready to bake them. These are honestly so good plain, but you may want to ice and decorate. The options are endless with this holiday classic. I hope your loved ones enjoy these delicious cookies as much as my family does!

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