Gingerbread Cookies

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• ¼ cup unsulphured molasses
• 2½ cups all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon (increase to 2 tsp for stronger flavor)
• ½ tsp dried ground ginger (increase to 1–2 tsp for stronger flavor)
• Granulated sugar for rolling (optional)

Instructions

1. Preheat oven — Heat oven to 350°F.
2. Cream butter and sugar — Beat together with an electric mixer until light and fluffy, about 2–3 minutes.
3. Add wet ingredients — Add egg and molasses and mix well.
4. Mix dry ingredients — In a separate bowl, combine flour, baking soda, salt, cinnamon, and ginger. Gradually add to the wet ingredients and mix until just combined.
5. Roll into balls — Scoop dough and roll into balls. Optionally roll each ball in granulated sugar.
6. Bake — Place on an ungreased baking sheet and bake 8–10 minutes, until just set. Do not overbake — they firm up as they cool.
7. Cool — Let rest on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Adjust spices to taste — The recipe is flexible; increase ginger and cinnamon for bolder flavor.
• Don't overbake — Pull them when edges are set but centers look slightly underdone. They'll be perfectly soft once cooled.
• Make-ahead — Dough can be refrigerated up to 3 days or frozen for 3 months.
• Sparkly finish — Roll in coarse sugar before baking for a glittery crust.

Tags: #recipe #baking #cookies #christmas #gingerbread #holiday