There's a moment every December when the kitchen suddenly smells like ginger and molasses, and you know Christmas has properly arrived. These spiced cookies are firm enough for decorating with little hands and warm enough to fill the house with that unmistakable holiday scent. Make a double batch — they disappear faster than you'd think.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
How to make it
- 1
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- 2
In a large bowl, cream together butter and brown sugar until light and fluffy.
- 3
Beat in molasses, egg, and vanilla extract until well combined.
- 4
Gradually mix in the flour mixture until a dough forms.
- 5
Divide dough in half, wrap in plastic wrap, and refrigerate for at least 2 hours.
- 6
Preheat oven to 350°F (175°C). Roll out dough on floured surface to 1/4 inch thickness.
- 7
Cut with cookie cutters and place on parchment-lined baking sheets.
- 8
Bake for 10-12 minutes until edges are lightly golden.
- 9
Cool on baking sheet for 5 minutes before transferring to wire rack.
- 10
Decorate with royal icing once completely cooled.