I made this recipe last year, and honestly I had to make it again! I had never really eaten or enjoyed gingerbread cookies. These however are soft and chewy and all over yummy, and since they were that good last year, why not make it again. If it’s not broken why fix it, right! Another thing that hadn’t changed from making these last year was the smell of molasses, if you have never encounter this before get ready. Personally I don’t care for the smell of it, if you go wonderful, but it does something magical when it’s in the oven to come out smelling and tasting nothing like the raw molasses. One thing I got this year was these rolling pin thickness gages. Fantastic I picked them up when I was wondering around in the craziness of holiday shopping, and they made it immensely easier to make cookies. I no longer had to worry if all the cookies would be different widths or if some would burn while others wouldn’t be cooked at all. If you do a lot of baking and haven’t picked these up, I would recommend picking some up.
4 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp ground cinnamon
1 ½ tsp cloves
2 tsp ground ginger
1 tsp ground nutmeg
2 sticks unsalted butter, softened
1 cup sugar
1 cup molasses
1 large egg
1. Whisk flour, salt, baking soda and spices. in a separate bowl cream together the butter and sugar until fluffy. Mix in the molasses and egg until combined. Add the dry ingredients and mix until just combined. Refrigerate dough for at least 1 hour.
2. Preheat oven to 350 degrees. Roll dough out onto a floured surface, this is super important otherwise the cookies will stick and be all sorts of crazy when you try and put them on the cookie sheet. I used the thickest of the rolling pin rings, I believe it was 3/8 of an inch.
3. This year I made gingerbread men, stars and Christmas trees. Since these were pretty thick cookies and they puff up while in the oven I made sure to really give them their space on the cookie sheets. I baked them for 6-7 minutes.