Enjoy these delightful soft gingerbread cut-out cookies for the holidays. Infused with warm spices and molasses, these cookies are soft, chewy, and perfect for decorating. This recipe yields a generous batch, making it ideal for holiday parties and sharing with loved ones. With a dusting of powdered sugar or a drizzle of icing, these gingerbread cut-outs are a festive and delicious treat.
Ingredients
- 3 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
Directions
- In a large bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, beat the softened butter, molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Divide the dough in half and wrap each portion in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out one portion of the dough to about 1/4-inch thickness on a floured surface.
- Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and slightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
- Repeat the rolling, cutting, and baking process with the remaining dough.
- Once the cookies are completely cooled, decorate them with icing or sprinkle with powdered sugar, if desired.
- Store in an airtight container at room temperature.
