Dad. At Home.

Gingerbread Cookies (Non-Vegan)

Ben Hartung

Gingerbread Cookies (Non-Vegan)

Print Recipe
Servings: 15 cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 cup butter soft
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1/3 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

Method
 

  1. In a stand mixer with the paddle attachment, beat butter and sugar until smooth. Add molasses and egg and mix until combined.
  2. In a separate bowl, mix flour, spices, baking soda, and salt with a spoon until combined. Add dry ingredients and mix until dough is uniform and combined, about 1 minute.
  3. Divide dough into two. Flatten dough using your hands into two disks and cover in plastic wrap. Place dough in the refrigerator until firm about 1 hour
    4. Store dough in the fridge for up to 3 days
  4. Preheat oven to 350°F.
  5. Roll chilled dough, cut with cookie cutter, and bake at 350°F until the edges begin to darken, about 10–12 minutes