Classic Gingerbread Cookies

https://arinaphotography.com/classic-gingerbread-cookies/

Prep Time: 15

Cook Time: 23

chilling time: 1

Total Time: 1 38

Servings: Cookies

Calories: 151kcal

Measure and prepare all of your ingredients before starting. This ensures an organized and smooth baking process.
I’m making a double portion here, so feel free to adjust if you’re making a smaller batch.
In a glass mixing bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt until fully combined. Set this bowl aside.
In a medium-sized bowl, whisk together the egg, molasses, and vanilla extract until smooth and well combined. Set aside.
In the bowl of your kitchen mixer, add the room-temperature unsalted butter and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
Scrape down the sides of the bowl with a spatula, then add the wet ingredients (egg, molasses, and vanilla mixture) to the creamed butter and sugar. Mix on medium speed until fully combined and smooth.
Gradually add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth dough forms. The dough should hold together but not be sticky.
Divide the dough into two portions, flatten each into a disk, and wrap in food wrap.
Place the dough in the refrigerator to chill for at least 1 hour. For longer storage, you can freeze the dough for up to 3 months. Just thaw in the refrigerator overnight before using.

As the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Once the dough has chilled, remove one disk from the refrigerator. Lightly flour your work surface and rolling pin. Roll the dough out to about ¼-inch thickness, using an adjustable rolling pin for even thickness throughout. If the dough starts to crack or get too soft, chill it again briefly.
Using your Christmas cookie cutters (or any other shapes), cut out cookies from the rolled dough. Carefully transfer the cut-out shapes onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
Before baking, place the cut-out cookies in the refrigerator and chill them for an additional 10 minutes. This helps the cookies hold their shape while baking.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
Transfer them to a cooling rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.