The Best Gingerbread Cookie Recipe

These are hands down the BEST gingerbread cookies I have ever had.

They were thick and soft and they were delicious. Emilie made them last night and we decorated them with homemade icing and red hots and jelly beans.  Recipe source: http://theparsimoniousprincess.blogspot.com/search?q=gingerbread+cookies

gingerbread

 

1 1/2 cups unsalted butter (3 sticks), softened
1 cup brown sugar
2 large eggs
1 cup molasses
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 tsp. ground ginger
5 cups all-purpose flour

Directions:

In a large bowl, combine butter and sugar until smooth. Add eggs one at a time until incorporated.

Add molasses.  Mix.

In a separate bowl, combine the soda, salt, spices, and flour.  Add to the wet mixture. Mix until smooth.

Before you roll out the dough, you need to let the dough chill for a couple hours.  Flatten the dough on a piece of plastic wrap, then wrap it up, and put it the fridge. This makes rolling out the chilled dough a little easier because it’s ready to go.

Once your dough has chilled, roll it out onto a floured countertop until it’s about 1/4 inch thick.  Cut into desired shapes.

Preheat oven to 350 degrees F.

On a lined or greased baking sheet, bake the cookies for 10-12 minutes or until just golden brown.  Let the cookies cool on wire racks before you decorate.

We used homemade icing that we put in a large plastic bag with a hole cut at the edge to squeeze the icing from before adding the candy.

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