Servings<\/span>6<\/p>Serving<\/span><\/div><\/span>Prep time<\/span>4<\/p>hours <\/span>10<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>10<\/p>minutes<\/span><\/div><\/span>Calories<\/span>576<\/p>kcal<\/span><\/div><\/div><\/div>A sweet cookies with a mellow combination of spices, perfect for the holidays. Yields 30 3 inches cookies. <\/p>
Ingredients<\/h3>- <\/span>
3 1\/2 cup all purpose flour<\/span><\/p><\/li>- <\/span>
10 tbsp butter, softened to room temperature<\/span><\/p><\/li>- <\/span>
1 large egg, room temperature<\/span><\/p><\/li>- <\/span>
1\/2 cup brown sugar<\/span><\/p><\/li>- <\/span>
1\/2 cup unsulphured molasses<\/span><\/p><\/li>- <\/span>
1 1\/4 tsp vanilla extract<\/span><\/p><\/li>- <\/span>
1 tbsp ginger<\/span><\/p><\/li>- <\/span>
1 tbsp cinnamon<\/span><\/p><\/li>- <\/span>
1\/2 tsp ground cloves <\/span><\/p><\/li>- <\/span>
1\/4 tsp ground nutmeg <\/span><\/p><\/li>- <\/span>
1\/2 tsp salt<\/span><\/p><\/li>- <\/span>
1 tsp baking soda<\/span><\/p><\/li>- <\/span>
1 tsp lemon zest (optional) <\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- In a small bowl, whisk flour, salt, baking soda, ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside.<\/li>
- In a stand mixer, beat butter and brown sugar until smooth and creamy on medium speed for about 1 minute. Add the egg, molasses, vanilla extract and lemon zest (optional) beat on high speed for 2 minutes. <\/li>
- On low speed, gradually stir in the dry ingredients into the wet ingredients until combined. The dough will be thick and sticky. <\/li>
- Divide the dough into two and place onto saran wrap. Wrap the dough balls tightly, flatten each into a disc shape and refrigerate for 4 hours or overnight. <\/li>
- Preheat oven to 350 F. <\/li>
- Unwrap one of the dough discs and place it on to the flour work surface. With a rolling pin, roll the dough to 1\/4 inch thick. Cut into desired shapes with your cookie cutters. Re-roll the dough as needed. <\/li>
- Bake cookies for 8-10 minutes or until cookies crisp around the edges. Remove from oven and let cookies cool for 5 minutes before transferring them to a cooling rack. Decorate the cookies once they have cooled to room temperature.<\/li><\/ul><\/div>
![\"\"](\"http:\/\/cookwithcatherine.com\/wp-content\/uploads\/2020\/12\/IMG_8029-768x1024.jpg\")
![\"Gingerbread](\"https:\/\/cookwithcatherine.com\/wp-content\/uploads\/2020\/12\/IMG_8029-800x530.jpg\")
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