The Sweetest Thing’s Gingerbread Cookies

INGREDIENTS

• 1/2 cup unsalted butter, at room temperature
• 2/3 cup packed dark brown sugar
• 1/3 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 2¼ cups flour
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cloves

METHOD

1.  In a stand mixer, cream the butter and brown sugar. Add molasses, egg, and vanilla, and mix again.
2.  In a separate bowl, whisk together flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add this to the wet mixture, mixing as you go. 
3. Shape the dough into a ball, divide it in half, and flatten each half into a 1-inch disk. Wrap in plastic and chill for at least 2 hours.
4. Preheat oven to 350°F and line two baking sheets with parchment paper.
5. Roll out the dough on a lightly floured surface to ¼-inch thick. Cut out shapes with cookie cutters and place on prepared sheets, re-rolling scraps as needed.
6. Bake one sheet at a time for 7–9 minutes, until edges are set but centers are still soft. For softer cookies, remove while slightly underdone (about 8 minutes for 3-inch cookies). You may need to adjust time based on your oven and cookie size.

Recipe provided by:

The Sweetest Thing
282 Kerr Street, Oakville
905-582-0862
thesweetestthing.com