Prep time: 30 mins (+3hrs to chill dough)

Cook time: 10 mins

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ginger
1 Tablespoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
10 Tablespoons unsalted butter, softened to room temperature
3/4 cup packed brown sugar
2/3 cup dark molasses
1 large egg
1 teaspoon vanilla
Optional: easy cookie icing or royal icing

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer 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. 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. Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide the 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 always chill 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. Roll out the 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 the remaining disc of dough.

Bake cookies for about 9-10 minutes for soft gingerbread cookies. Allow to cool for 5 minutes on the cookie sheet. Transfer to the cooling rack to cool completely. Once completely cool, decorate as desired.

Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier.

This is NOT a quick recipe - but don't be intimidated! :) It's a basic dough, chilled, and then roll/cut/bake. You can do it! Plus, you get the fun of decorating with your own personal touch. Enjoy!

What inspired you to make this dish? It's a classic Christmas go-to!