Gingerbread Sugar Cookies
AuthorMelissa Harvey
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, combine flour, baking soda, cinnamon, salt, nutmeg, ginger, and allspice until well mixed. Set aside.
In the bowl of a stand mixer with paddle attached, cream together butter and brown sugar until light and fluffy.
Beat egg and molasses into the butter mixture.
Gradually add flour mixture to butter mixture. Mix until well combined.
Using medium cookie scoop (approximately 1-1/2 tablespoons), scoop cookies a few at a time into a bowl of granulated sugar to coat.
Place cookie dough 2-inches apart on the prepared baking sheets.
Bake for 11-13 minutes or until cookies start to crackle.
Cool on wire racks.
Ingredients
Directions
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, combine flour, baking soda, cinnamon, salt, nutmeg, ginger, and allspice until well mixed. Set aside.
In the bowl of a stand mixer with paddle attached, cream together butter and brown sugar until light and fluffy.
Beat egg and molasses into the butter mixture.
Gradually add flour mixture to butter mixture. Mix until well combined.
Using medium cookie scoop (approximately 1-1/2 tablespoons), scoop cookies a few at a time into a bowl of granulated sugar to coat.
Place cookie dough 2-inches apart on the prepared baking sheets.
Bake for 11-13 minutes or until cookies start to crackle.
Cool on wire racks.