Gingerbread Cookies

1. In a large bowl, beat sugar and butter using a hand or electric mixture for 2 minutes, until completely light and fluffy. Add the egg, molasses, and vanilla to the mixer, and beat the mixture.
2. Whisk together all-purpose flour, cinnamon, ginger, baking soda, nutmeg, cloves, and salt in a separate bowl and add this to the butter mixture. Mix until everything has blended in smoothly. 
3. Divide the dough into two halves and wrap it with plastic. Refrigerate for 2 to 8 hours. Keep in mind to bring it back to room temperature before using. 
4. Preheat the oven to 350° F once you are ready to bake the delicious treats. Line a baking sheet with parchment paper and set it aside. 
5. Unwrap the softened cookie dough and place it on a lightly floured surface. Roll the dough into a sheet of ¼ inches thickness. And here’s the fun part! Use your favorite cookie cutters and cut the sheet into desirable shapes and sizes for your holiday season. 
6. Transfer them to the baking sheet and bake for 8-10 minutes.
7. Allow the cookies to cool and decorate as you wish!

Chef Tip: Make sure to keep the butter and sugar light yellow and fluffy so that the cookies don’t flatten out. If you want cookies crisp, leave out the baking soda.

Big and soft cookies for the coziest festive season are here. Try this recipe and let us know in the comments how you gave a twist to these gingerbread cookies. Don’t forget to share it with your family and friends, and be known as the best baker in town!