Gingerbread Cookies
 
Makes about 48.
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup unsulphured molasses
  • 5 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • Royal Icing (recipe follows) and decorative sprinkles, to serve
Instructions
  1. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
  2. In another large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 portions. Wrap each portion in plastic wrap, and refrigerate until firm, about 3 hours.
  3. Preheat oven to 350°. Line a large baking sheet with parchment paper.
  4. On a lightly floured surface, roll one portion of dough to ⅛-inch thick. Using a 3-inch gingerbread man or Christmas tree cutter, cut dough, rerolling scraps as necessary. Using a spatula, place cookies 1 inch apart on prepared pan.
  5. Bake until firm, 8 to 10 minutes. Let cool on pan for 3 minutes. Remove from pan, and let cool completely on a wire rack. Repeat with remaining dough. Decorate with Royal Icing and sprinkles, if desired. Let stand until icing is set.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/gingerbread-cookies/