I don't recall having much (if any) gingerbread growing up, but over the past few years, I have developed a reverence for the stuff. I was fortunate enough to find this recipe, titled "The Most Wonderful Gingerbread Cookies," on my first attempt at making gingerbread. It always turns out beautifully for me.
I like my gingerbread cookies nice and soft. I also like to use my special Williams Sonoma Message In A Cookie Cutters to stamp Christmas messages into them. They make the perfect neighbor gifts. I make several batches of this each December.
Gingerbread Cookies
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, at room temperature
3⁄4 cup brown sugar
1 egg
1/2 cup molasses
2 tsp vanilla
- In a medium bowl, whisk dry ingredients until well blended.
- In a large bowl, beat butter, brown sugar, and egg together until blended. Add molasses and vanilla; mix until well blended.
- Gradually add dry mixture to wet ingredients; mix until smooth.
- Divide dough in half and wrap in Saran wrap. Let stand at room temperature for at least an hour.
- Preheat oven to 375°F. Line cookie sheets with parchment paper.
- Lightly flour a work surface and rolling pin. Roll out one portion of dough to about 1/4" thick. It helps to also sprinkle a bit of flour on the dough.
- Use cookie cutters to cut out shapes, and place them on parchment paper-lined cookie sheets about 2 inches apart.
- Bake 7-8 minutes for soft gingerbread.
