Gingerbread Cookies

Instructions

Sift the Dry Ingredients - In a medium bowl, sift in the flour, cinnamon, ginger, baking powder, nutmeg, and cloves. Add the salt and whisk to combine. Set aside.
Cream the Butter - In a stand mixer fitted with the paddle attachment, add the softened butter and brown sugar. Mix on low speed (setting 2) for 30 seconds. Scrape down the sides of the bowl with a spatula. Mix on medium-low speed (setting 4) until light and fluffy, about 2 minutes. Scrape down the bowl again.
Mix the Wet Ingredients - Add the molasses. Mix on medium-low speed (setting 4) until combined, 20 seconds. Scrape down the sides of the bowl and paddle.
Add the egg, lemon juice, and vanilla extract. Mix on low speed (setting 2) for 5 seconds, then increase to medium-low speed (setting 4) for 10 seconds. Scrape down the sides of the bowl.
Add the Dry Ingredients - Add the dry mixture to the bowl in three additions. Pulse the first third on and off about 8 times, then increase to low speed (setting 2) for 5 seconds. Repeat the process with the remaining additions, pulsing and mixing at low speed. On the last addition, mix until just combined, do not overmix. Scrape down the sides of the bowl as needed.
Refrigerate the Dough - Divide the dough into 3 equal-sized round discs, flattened to 1" thick. Tightly wrap each piece in plastic wrap and place them inside a resealable plastic bag. Refrigerate for 3 hours or up to 7 days.
Preheat the Oven - Set the oven rack to the middle position and the heat to 350ºF (177ºC). Line three sheet pans with parchment paper.
Roll Out the Dough - Work with one piece of dough at a time to keep it cool. Allow the dough to sit on the counter for 3 to 5 minutes to make it easier to roll. Lightly dust the work surface, the top of the dough, and the rolling pin with flour, using more as needed. Roll out, rotate, and dust until ¼" thick.
Cut Out Shapes - Immediately use cookie cutters to cut out the desired shapes. Cut them as close together as possible. It helps to lift the dough out of the cutter or use a small offset spatula to lift it off the work surface. Transfer the pieces to the parchment paper lined sheet pans, about 1" apart. Any extra dough scraps can be rerolled out 1 more time. If needed, chill before rolling.
Bake - Bake the cookies while still cool, one tray at a time. If not baking immediately after cutting, keep them chilled in the refrigerator. Bake for 5 minutes, rotate, and bake for an additional 3 to 4 minutes, or until the surface is dry and the bottoms are lightly golden brown.
For softer cookies, bake for a shorter duration. For more crisp and crunchy cookies, bake longer, the bottoms will be more browned. For smaller 2 to 2 ½" cookies, bake for 7 to 8 minutes.
Let Them Cool - Let the cookies sit on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before decorating, about 15 to 20 minutes.
Repeat the Process - Roll out the remaining pieces of dough and repeat the cutting and baking process. If reusing the parchment paper lined sheet pans, make sure the pan is cooled down before using.

Ingredients

Special Equipment

Instructions

Notes

Nutrition