These cookies are my absolute favorite gingerbread cookies! They are soft inside with a little crispiness on the outside and they have a tangy, deep flavor.
Perhaps gingerbread summons memories of Christmas and winter, but I do not wait a whole year long in between making these these tasty cookies!
So on that thought, take a listen to “It’s Been a Long, Long Time” sung by Peggy Lee.
Gingerbread Cookies
Ingredients
- 1 cup brown sugar
- 1 cup butter
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 cup molasses
- ½ teaspoon baking soda
- ¼ cup water
- 4½ cups all-purpose flour, divided
Instructions
- In a large bowl, cream with electric mixer the brown sugar, butter, salt, and ginger.
- Dissolve baking soda in water and add to mixture then add molasses. Beat on low speed.
- Add 4 cups flour and beat on low then medium speed to incorporate it into the mixture.
- Spread a piece of parchment paper 24-30 inches long on the shelf.
- Scoop out the dough onto the parchment paper then shape it into a 10-inch by 6-inch rectangle. Fold ends over the dough then fold sides under the bottom of the dough. Refrigerate for 2 hours.
- Preheat oven to 350 degrees.
- On a clean surface, sprinkle ¼ cup flour and spread evenly.
- Divide dough in half. Lightly flour the rolling in.
- Roll out each half ¼-inch thick.
- Put ¼ cup flour on a plate. Dip cookie cutters in the flour before cutting out gingerbread dough. Gently lift cut out gingerbread on a baking sheet without edges touching.
- Bake at 350 degrees for 9 minutes.
- Remove cookies to cooling rack. They harden slightly while cooling.
