Ingredients

The following ingredients have 36 Servings
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup molasses
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 2 cups all-purpose flour, plus more for rolling out cookies
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg

Instruction

  • In a large bowl with an electric mixer at medium speed, beat butter, sugar, molasses and vanilla together until light and fluffy, about 3 minutes.
  • Beat in egg until well blended.
  • In a separate bowl combine flour, ginger, baking powder, cinnamon, nutmeg and salt.
  • With mixer at low speed, beat flour mixture into butter mixture to blend well.
  • Divide dough in half and shape into two discs.
  • Wrap in waxed paper and chill until firm, at least 1 hour or overnight.
  • Preheat the oven to 350°F.
  • Dust work surface and rolling pin lightly with flour.
  • Working with one disc of dough at a time, roll out dough to 1/4-inch thick and cut out cookies with floured cookie cutters.
  • Transfer cookies to parchment paper-lined baking sheets, spacing them 1 inch apart, and bake until lightly browned, 10 to 12 minutes.
  • Transfer cookies to a wire rack to cool. Decorate as desired and store in an airtight container.