Ingredients
Scale
- 3/4 cup packed dark brown sugar
- 1 stick butter or margarine, softened
- 2 large eggs
- 1/4 cup molasses
- 3 1/4 cups sifted all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
Instructions
- Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined.
- Add the eggs and molasses and mix until combined.
- Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
- Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper (I like to use silpats).
- Allow the dough to sit at room temperature for about 15 minutes, until pliable.
- Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick.
- Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps.
- Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
- Bake for 10 minutes, until just beginning to brown at the edges.
- Transfer to wire racks to cool.