Gingerbread People

For christmas, of course.

  • 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2/3 cup (160ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves optional: easy cookie icing or royal icing

1. Combine Wet Stuff

Add these in a bowl and mix them

  • Butter (10 Tablespoons (2/3 cup; 145g) — beat until completely smooth and creamy.
  • Add the brown sugar (2/3cup) and molasses and beat on medium high speed until combined and creamy-looking.
  • Next, beat in egg and vanilla on high speed for 2 full minutes.
  • Scrape down the sides and bottom of the bowl as needed.

2. Combine the other dry stuff

In a second bowl, mix the dry ingredients:

  • Flour (3 and 1/2 cups (438g))
  • Baking soda (1 teaspoon)
  • salt
  • ginger
  • cinnamon
  • cloves
  • allspice

After whisking these all together, take the dry ingredients + wet ingredients into one bowl and mix.

Divide dough in half and place each onto a large piece of plastic wrap.

Wrap each up tightly and pat down to create a disc shape.

Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

3. Cook them.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Bake cookies for about 9-10 minutes.

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