A simple + delicious gingerbread cookie recipe to comfort all your holiday vibes!
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
In a separate bowl (I use a stand mixer with a fitted with the paddle attachment - but you can use a bowl and do it by hand for a serious arm workout!) cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes
Mix in the molasses and egg until combined
Add the dry ingredients from the other bowl and mix together
Cover the bowl and chill the dough in a refrigerator for at least 2 hours (I chill mine overnight!)
Your dough may be rock hard if you leave it overnight & THAT'S OKAY! Just poke some holes in it and let it sit out for 20 minutes. It will start to soften very quickly! You can also cut it very carefully as it starts to thaw to make it go faster. Then work the dough to a consistent form.
Preheat the oven to 350° F
Line baking sheets with parchment paper
Roll the dough out on a lightly floured work surface to about a 1/4 inch thickness. If you want them chewier, I would roll them out to 1/2 inch thickness (though 1/4 inch will still be chewy)
Cut into desired shapes with cookie cutters
Place the cookie shapes onto the prepared baking sheets, about 2 inches apart
Bake for 10 minutes, rotating the pans halfway through baking (stick a toothpick in the cookie, if it comes out clean, it's done!)
Remove from the oven and let cool on the baking sheets for 10 minutes, then transfer to a wire cooling rack and let cool completely
Decorate as desired.
I span baking my gingerbread cookies overnight. I find they always have the perfect consistency + chewiness; but if you can only let the dough sit for a few hours that's okay too!