Gingerbread Cookies Ingredients: 3 ½ cups all-purpose flour 2 tsp ground ginger 1 &fr

Gingerbread Cookies Ingredients: 3 ½ cups all-purpose flour 2 tsp ground ginger 1 ½ tsp ground cinnamon 1 tsp baking soda ½ tsp salt 2 sticks butter ¾ cup dark brown sugar ½ cup molasses (not black strap) 1 large egg ½ tsp vanilla extract Instructions: Sift flour, ginger, cinnamon, baking soda, and salt into a large bowl. Beat the butter in another bowl until smooth and creamy. Add brown sugar, and beat until combined. Add molasses, and beat until fluffy. Add egg, beat until well blended, and then add the vanilla. Add the flour mixture and beat until just combined. If dough is too crumbly, add more egg. Gather the dough into a ball and divide in half. Form each half into a ball and flatten into a disk. Wrap each disk separately in plastic wrap, and chill in the refrigerator until firm - about 4 hours or overnight. Keep chilled. Position rack in center of oven and preheat to 350˚. Line two baking sheets with parchment paper. Working with one disk of dough at a time, roll out dough to 1/8-¼ inch thickness. Use gingerbread house templates or cookie cutters to cut out shapes and transfer to the prepared sheets. Bake 1 sheet at a time until cookies are firm on top and slightly darker around the edges - about 8-15 minutes, depending on the size. Cool completely on rack. -- source link

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