Gingerbread Cookies

Recipe View 2 mins In a large bowl, cream together the softened butter and sugar with an electric mixer on low speed until just combined (1-2 minutes). Increase the speed to medium-high and continue beating until light and fluffy (2-3 minutes). Beat in the egg yolk, followed by the molasses until well combined.

Recipe View 2 mins In a separate bowl, whisk together the sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg until evenly distributed.

Recipe View 2 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.

Recipe View 1 hrs Divide the dough in half and shape each portion into a 1-inch thick disk. Wrap each disk in plastic wrap and refrigerate for a minimum of 1 hour, or ideally overnight, to allow the dough to chill thoroughly.

Recipe View 1 mins When ready to bake, preheat the oven to 350°F (175°C).

Recipe View 5 mins On a lightly floured surface, roll out one disk of chilled dough (keeping the other refrigerated) to a thickness of 1/4 inch. Use floured cookie cutters to cut out your desired shapes, minimizing the space between cuts to reduce re-rolling.

Recipe View 5 mins Carefully transfer the cut-out cookies to ungreased baking sheets, spacing them about 2 inches apart. Gather any dough scraps, form into a ball, re-wrap, and refrigerate for later use.

Recipe View 9 mins Bake in the preheated oven until the cookies are firm to the touch, approximately 8-10 minutes. Transfer the baked cookies to wire racks to cool completely while you continue with the remaining dough.

Recipe View 10 mins Once cooled, decorate the gingerbread cookies with your favorite frosting, sprinkles, or edible decorations.