Making a batch of gingerbread cookies is an essential for the holiday season: not only are they tasty, but your house is bound to smell like Christmas as they bake. These cookies are crisp on the outside and chewy in the center, perfect with a hot cup of tea and a roaring fire.
The extent that you decorate these cookies is up to you. Maybe you want to use a small straw and poke a hole in each cookie so they can be strung onto the tree with a little bit of ribbon. Alternatively, pull out those cookie cutters, and let the family go wild with their decorations.
Or keep it really simple like I did here and use a drinking glass to make perfect circles and sprinkle the cookies with sugar before baking. It isn't too late to get into the holiday mood, so keep reading for the recipe.
2 cups all-purpose flour (spooned and leveled), plus more for rolling Makes 36 cookies.
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/3 cup unsulfured molasses
1 large egg
Decorating sugar or sprinkles (optional)
2 cups all-purpose flour (spooned and leveled), plus more for rolling
Makes 36 cookies.