This recipe is a little bit different than my grandma's recipe because it has more ginger! If you are somebody that loves ginger, this is the cookie for you! I was a little hesitant to put a whole tablespoon of ginger in the recipe, just because I thought it would be too spicy, but it tastes so great. Coming from someone that doesn't like too much spice, don't worry, they're delicious. These cookies are perfectly spiced, crispy on the edges, but still warm and soft in the middle. Make sure and share these with your neighbors and friends! Happy holidays!
10 Tablespoons unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2/3 cup unsulphured molasses (I use Grandma's Molasses brand)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon! If you aren't a huge fan of ginger, then use less.)
1 Tablespoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
raisins for buttons
1 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2-3 tablespoons milk
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. If the butter separates, that's ok.
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. 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. I chilled mine overnight.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked and decorated (or not decorated) cookies freeze well - up to three months. Unbaked cookie dough discs (just the dough prepared through step 2) freeze well - up to three months. Thaw overnight in the refrigerator then continue with step 3.
Recipe by Sally's Baking Addiction