2 hours 10 minutes
Nothing says the holidays like gingerbread cookies! Easy to make and quick to bake, these classic gingerbread cookies are a staple for any cookie exchange.
‣ 3 cup all-purpose flour, plus more for working dough ‣ 3/4 cup dark brown sugar, packed ‣ 1 tablespoon ground ginger ‣ 1 tablespoon ground cinnamon ‣ 3/4 teaspoon baking soda ‣ 1/2 teaspoon ground cloves ‣ 1/2 teaspoon salt ‣ 3/4 cup unsalted butter, softened ‣ 3/4 cup molasses ‣ 2 tablespoon milk
Using a stand mixer (or hand mixer + large bowl), mix together the flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt.
Add softened butter to the bowl, mixing until the ingredients appear broken up and crumbly.
Next, pour in the molasses and milk, taking care to mix them in thoroughly. The dough should appear shiny and a little bit fluffy at this stage.
Divide the dough in half and place each piece on its own sheet of parchment paper. Place another piece of parchment paper on top of the dough, then flatten the dough.
Transfer the dough to the refrigerator to chill for two hours.
Dust your work area with flour before bringing out the first half of the gingerbread dough (leave the other half in the fridge to chill while you work). Remove the parchment paper, flour up a rolling pin, and roll out the gingerbread until it’s about 1/4 inch thick.
Flour your desired cookie cutters and cut out shapes in the gingerbread dough. Once cut, transfer the cookies to a baking sheet lined with parchment paper.
Once all the cookies are formed, throw them in the oven and bake until firm. Once the cookies have cooled, decorate them with frosting and candy as desired.