Spiced molasses cut-out cookies with ginger, cinnamon and cloves, soft in the center and crisp at the edges. Perfect for gingerbread people; makes about 30.
Gingerbread people are the classic Christmas cookie to bake with kids. Molasses gives the deep flavor and color, and the dough rolls beautifully once chilled.
Bake them a minute longer for crisp cookies to hang on the tree.
Ingredients
Cookies
3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses (not blackstrap)
1 egg
1 teaspoon vanilla extract
Decorating
Icing for decorating (optional), such as the icing from our Christmas Sugar Cookies
Instructions
Mix the dry ingredients. Whisk the flour, spices, baking soda and salt.
Make the dough. Beat the butter and brown sugar until fluffy, then beat in the molasses, egg and vanilla. Mix in the dry ingredients.
Chill. Divide in half, flatten into disks and chill at least 2 hours.
Cut and bake. Heat the oven to 350°F. Roll 1/4 inch thick, cut into shapes and bake on parchment 8 to 10 minutes, until the edges are set. Cool on the pan 5 minutes.
Decorate. Decorate the cooled cookies with icing.
Tips
To freeze: let it cool, wrap it well or seal it in freezer bags, and freeze up to 3 months. Thaw at room temperature, or warm briefly in the oven.
The dough keeps 3 days in the refrigerator or 3 months frozen.
Store decorated cookies in a tin up to 1 week.
Questions about this recipe
Why is gingerbread dough so sticky?
Molasses dough needs a good chill. Roll it between sheets of parchment if needed.
Soft or crisp?
Bake 8 minutes for soft cookies, 10 to 11 for crisp.
