Ingredients
Scale
- 3/4 cup dark brown sugar, packed
- 6 tablespoons unsalted butter, room temperature
- 1 large egg
- 1/2 cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 375F. Line 2-3 metal baking sheets with parchment paper and set aside.
- In a large bowl, cream brown sugar and butter just until smooth. Add the egg and mix until combined. Add vanilla extract and molasses and mix well.
- In a second bowl, stir together flour, salt, and spices.
- Add dry ingredients to wet in 2-3 additions while mixing on low. Stop mixing as soon as dough comes together.
- Scrape dough out onto a well-floured surface. Flour a rolling pin and roll dough out to 1/4-inch thickness. Cut shapes as desired, gathering and re-rolling dough scraps as needed. Place shapes onto prepared baking sheets with 2 inches of space between each one.
- Bake 8-9 minutes or until set. Let cool 5 minutes on baking sheet, then transfer to cooling rack to finish cooling. Serve as is or decorate as desired.
Notes
Getting the correct dough consistency is vital for being able to cut clean shapes that won't spread in the oven. This all comes down to how accurately you measure the flour. If dough is sticky when mixed, don't be afraid to add extra flour a couple teaspoons at a time until you have a dough that is easily workable and barely sticks to your hands.
Always keep your work surface and rolling pin well-floured. Sprinkle extra flour before gathering scraps to roll and cut more shapes.
Recommended Equipment:
Christmas Cookie Cutters
Silicone Mat (for rolling out the dough - I LOVE these)
Cookie Baking Sheets
- Prep Time: 20 mins
- Cook Time: 9 mins
- Category: Dessert
- Method: Oven
