Soft Gingerbread Cookies with an easy-to-make dough loaded with holiday flavor thanks to warming spices, brown sugar, and the perfect kiss of molasses!
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon cloves
- 3/4 cup unsalted butter, softened (not melted)
- 3/4 cup packed light or dark brown sugar
- 1/2 cup unsulphured molasses (such as Brer Rabbit or Grandma's Molasses)
- 1 large egg
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Add the flour, baking soda, sea salt, ginger, cinnamon, allspice, and cloves to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use.
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Add the butter, brown sugar, molasses, and egg to a large mixing bowl. Using a handheld mixer, mix on medium-high speed until the mixture is well-combined.
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Gradually add the dry ingredients to the wet ingredients mixing on low. Do not overmix.
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Have ready a floured work surface and turn out the dough onto it. With floured hands, divide the dough into 2 and form it into 4 equal portions shaped like disks. Wrap in plastic wrap and refrigerate for at least 3 hours or up to two days.
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Preheat the oven to 350°F and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat.
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Working with 1 unwrapped disk at a time, dust your work surface, as well as the top of the disk, and roll out so that the dough is just under a 1/2" thick. Cut out your cookies using 3-5" cooking cutters.
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Place your cookies 2" apart on the baking sheet and bake for 8-10 minutes.
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Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack. Once the cookies have cooled completely, you can begin decorating them with icing and sprinkles, or as desired.