Gingerbread Cookies
Ingredients
4 cups all-purpose flour spooned and leveled (500 grams)
½ teaspoon baking soda
1 ½ tablespoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup unsalted butter, softened (170 grams; 1 ½ sticks)
¾ cup packed light or dark brown sugar (150 grams)
¾ cup unsulphured molasses (230 grams)
1 large egg at room temperature
1 large egg yolk at room temperature
2 teaspoons pure vanilla extract
Easy Sugar Cookie Icing for decorating
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
Beat the butter in a stand mixer or with a handheld mixer until smooth. Add brown sugar and beat for another 1-2 minutes until combined.
Mix in molasses, egg, egg yolk, and vanilla extract until fully incorporated. Scrape down the sides as needed.
Gradually add half of the dry ingredients, mixing on low, then add the remaining dry ingredients and mix until combined.
Divide the dough in half. Roll out each half between two pieces of floured parchment paper to about ¼-inch thick. Refrigerate for at least 2 hours. After chilling, preheat the oven to 350°F (180°C), cut the dough into shapes, and bake for 8-12 minutes. Let the cookies cool completely, then decorate with sugar icing.