Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups All-Purpose Flour, plus more for dusting
  • 1 Tbsp Ground Ginger ((it sounds like a lot, but 1 Tbsp is what you’ll need))
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Allspice
  • 1/2 tsp Salt
  • 6 Tbsp Unsalted Butter, softened
  • 3/4 cup Dark Brown Sugar
  • 1 Large Egg
  • 1/2 cup Molasses
  • 2 tsp Pure Vanilla Extract
  • Toppings for decorating cookies like icing, sprinkles, or mini M&Ms.

Instruction

  • In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
  • Using a standing mixer or hand mixer, beat butter, sugar, and egg together until smooth.
  • Add molasses and vanilla and mix on medium until well blended.
  • Add dry ingredients in two increments, mixing on low between each addition, until evenly combined.
  • Divide dough in half (this makes it easier to roll out later) and wrap in plastic wrap.
  • Refrigerate dough for at least 2 hours and up to 24 hours.
  • When ready to bake, heat oven to 350 degrees F.
  • Spray a sheet pan with nonstick cooking spray (or use parchment paper or a Silpat Baking Mat).
  • Dust a work surface lightly with flour and roll dough out to about 1/4 inch thick. (Note: If the dough feels sticky, gently knead a bit more flour into the dough as you work until it easily rolls out.)
  • Cut into shapes and transfer to sheet pan.
  • If using M&Ms as decoration, press them into the cookies.
  • Bake until cookies are set, 10 to 12 minutes. (Note: If the cookies start to darken around the edges, take them out of the oven immediately; that’s a good sign they are done.)
  • Transfer to a wire rack to cool completely. Decorate as you’d like!