GINGERBREAD COOKIES
YOU’VE GOT THIS!!!! I B-LEAF IN YOU!
‘Tis the season for gingerbread cookies. While I absolutely love them, can you believe this is my first time ever making them? I have to say, they were amazing! Epic, in fact! They have that perfect amount of crunch to soft ratio—like when you break one, it snaps but crumbs don’t fall out. That mixed with the pumpkin spiced flavors makes for such a killer cookie!
GINGERBREAD COOKIES
Yield: 15 Cookies
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Ingredients
KITCHEN ITEMS
Instructions
TO MAKE YOUR GINGERBREAD DOUGH
- Preheat your oven to 375º.
- In your mixing bowl, whisk together flour, cornstarch, ginger, cinnamon, nutmeg, and cloves.
- In your stand mixer, on a low speed, cream together your butter and dark brown sugar. Once fully incorporated, add in your molasses, vanilla, and egg and mix. It doesn’t look very pretty and even at this point. Don’t worry, your still nailing it!
- Slowly spoon your flour mixture into your wet mixture in your stand mixer.
- Once evenly incorporated, your dough is ready.
TO MAKE YOUR COOKIES
- Lay a long piece of parchment paper down on your counter. Place your dough on top of it. Like a sandwich, cover dough with a second long piece of parchment paper.
- Roll dough until it is and even 1/8” thick all over.
- Use a cookie cutter or stencil to cut out your shapes.
- Remove any dough around your shapes.
- You can either transfer the bottom parchment paper onto your cookie sheet, or transfer your cookies to a parchment paper lined baking sheet.
- Bake for 10 minutes—or until lightly crisp on the top and edges.
- Let cool to room temperature before icing.
