With crisp edges and soft centers, these cookies are Christmas perfection.
- 1 cup unsalted butter, softened 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup unsulphured molasses
- 5 cups all-purpose flour
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup turbinado sugar (optional)
- Royal Icing (recipe on page 53)
- In a large bowl, beat butter, granulated sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
- In another large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 portions. Wrap each portion in plastic wrap, and refrigerate until firm, about 3 hours.
- Preheat oven to 350°. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll one portion of dough ⅛ inch thick. Using a 3-inch gingerbread man cutter, cut dough, rerolling scraps as necessary. Using a spatula, place cookies 1 inch apart on prepared pan. Sprinkle with turbinado sugar, if desired.
- Bake until firm, 8 to 10 minutes. Let cool on pan for 3 minutes. Remove from pan, and let cool completely on a wire rack. Repeat with remaining dough. Decorate with Royal Icing, if desired. Let stand until icing is set.
If you’re planning on icing the baked cookies, don’t sprinkle with turbinado sugar before baking.
Want more holiday cookie inspiration? Find that and more in our newest issue of Taste of the South.