Gingerbread Cookies

Everyone loves these Gingerbread Cookies. They are soft in the center with crisp edges. We love cutting out Gingerbread cookies in different shapes. The dough smells wonderful with the spices.

Ingredients

2/3 c. butter, softened
3/4 c. brown sugar
1 egg
2/3 c. molasses
1 tsp. vanilla
1 Tbs. cinnamon
1 Tbs. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 1/2 c. flour

Directions

Cream together the butter and brown sugar until light and fluffy.

Add the egg and beat until combined.

Pour in the molasses and vanilla. Beat on high speed for about 2 minutes. Remember to scrape down the sides and bottom of the bowl occasionally.

Turn the mixer to low and add the cinnamon, ginger, allspice, cloves, baking soda, baking powder and salt.  Mix in the flour until it is thoroughly blended into the dough..

Divide dough in half. Wrap each half in plastic wrap and let stand at room temperature for 2 hours or longer. You can put the dough in the refrigerator for 2 to 3 hours, but you need to let the cookie dough come to room temperature before using.

Preheat oven to 325° to 350°. Grease or line the cookie sheets with parchment paper and set aside.

Lightly flour the surface where you will be rolling out your cookie dough. Take one half of the dough and place it on the floured surface. sprinkle some flour over the top and on your rolling pin. Begin rolling out the dough until it is 1/4 inch thick.  Rotate the cookie dough and lightly flour underneath if it begins to stick. Also lightly dust with flour on top it the rolling pin begins sticking there.

Cut into desired shapes with cookie cutters.  You can also put the cookie cutter in flour so the cookie dough does not stick to the sides of the cutter. 

Bake for 7 to 10 minutes. Watch the cookies so they don't burn or bake too long. If you bake them too long, the crunchier and harder they will be. To tell when the gingerbread cookies are done, look at the tops. Do they have a glossy sheen on top? If so, they are not quite done. You will want to remove them from the oven right after the shininess is gone.  You can also press the edge of the cookie with your finger, being very careful to not burn yourself. If it shows an indention, you will need to bake the cookies a little longer. If the edge does not fall inwards, then they are done.

Allow cookies to cool for about 5 minutes before removing. Place on cooling racks until completely cool.  Frost or decorate as desired.

If you want crisp cookies, roll the dough out very thin. If you want softer cookies, leave the cookie dough thicker.