Gingerbread Cookie Recipe
♫ Run, run as fast as you can, you have to make these if you’re a gingerbread fan! ♫ Although, we don’t endorse the making of gingerbread cookies while actually running, we do highly recommend that you tickle your taste buds with these incredibly tasty treats!
What you’ll need:
- 3 cups flour
- 2 teaspoons McCormick® Ginger, Ground
- 1 teaspoon McCormick® Cinnamon, Ground
- 1 teaspoon baking soda
- ¼ teaspoon McCormick® Nutmeg, Ground
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup molasses
- 1 egg
- 1 teaspoon McCormick® Pure Vanilla Extract
What you’ll need to do:
Mix the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl, then set it aside. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add the molasses, egg, and vanilla, then mix well. Gradually beat in the flour mixture on low speed until it’s well-mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.
Preheat the oven to 350°F. Roll out the dough to ¼” thickness on a lightly floured work surface. Cut into your desired cookie shapes with a 5″ cookie cutter. Place the cookies 1″ apart on ungreased baking sheets.
Bake for 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets for 1 to 2 minutes. Remove and place them onto wire racks until completely cooled. Decorate cooled cookies as desired. Store cookies in an airtight container for up to 5 days.