The perfect gingerbread cookies for the holidays

Christmas just isn’t Christmas without cookies – or at least for me it isn’t. Whenever I think of Christmas cookies, gingerbread cookies come to mind first. Their soft center, crispy edges, gooey molasses, and frosted decorations make the perfect way to spice up Christmas morning. Whether you’re binge-watching Netflix tv shows, expressing gratitude towards your friends or neighbors, or simply enjoying the fun of holiday baking, here is one of my favorite gingerbread cookies recipes you can make in under 10 minutes.

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Ingredients Special Tools

10 tablespoons unsalted butter (softened to room temp.) cookie cutters

3/4 cup light or dark brown sugar rolling pin

1 large egg large baking sheets

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

cookie icing or royal icing (optional)

Instructions

1. In a large bowl using a hand mixer or stand mixer, beat the butter for 1 minute until completely smooth and creamy. Add the brown sugar and molasses and beat until combined and creamy looking. Then, beat in egg and vanilla for 2 minutes.

2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined (Note: the dough will be quite thick and slightly sticky). Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours (must do), or overnight.

3. Once 3 hours have almost passed, preheat oven to 350 degrees F. Set aside 2-3 large baking sheets with parchment paper.

4. Take out 1 disc of chilled cookie dough from the refrigerator. Flour a work surface, your hands, and the rolling pin. Roll out disc to 1/4 inch thick. (Tip: pick up dough and rotate it as you go. You can also use your fingers to help merge the cracking edges back together.) Cut into shapes. Place shapes 1 inch apart on baking sheets. Repeat with the second disc of dough.

5. Bake cookies for 9-10 minutes. If your oven has hot spots, rotate the pan once while baking. Take note that the longer the cookies bake, the harder and crunchier they'll be.

6. Cool the cookies for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Decorate as you like and enjoy!