Gingerbread Cookie Recipe
Combine flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.
Beat butter and brown sugar in large bowl, using an electric mixer on medium, until light and fluffy. Beat in molasses, egg and vanilla. Reduce speed to low. Gradually beat in flour mixture until just combined. Gather dough into a ball and flatten into a disc. Wrap in plastic. Refrigerate 4 hours or overnight.
Position rack in centre of oven, then preheat to 350°F.
Roll out dough on a lightly floured surface to 1/4-in thick. Cut into gingerbread men shapes with 5-in cookie cutter. Arrange gingerbread on two large baking sheets, 1 in apart.
Bake until edges of cookies are set and just begin to brown, about 8 to 10 minutes. Cool cookies on baking sheets 1 to 2 minutes. Then transfer cookies to racks to cool completely. Store cookies in airtight container up to 5 days.
TIP: If decorating, cool cookies completely before decorating.
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Last updated: March 5th, 2021
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