Ginger Spice Sugar Cookies
Servings: 2 dozen
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup molasses
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all-purpose flour plus more for rolling
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Instructions
- Cream the butter mixture. In a large bowl, beat the butter, brown sugar, molasses, and vanilla with an electric mixer on medium speed until light and fluffy.
- Add the egg. Beat in the egg until fully combined.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, ginger, baking powder, cinnamon, nutmeg, and salt.
- Combine. With the mixer on low, add the flour mixture to the butter mixture and beat just until a smooth dough forms.
- Chill. Divide the dough in half, pat each half into a disc, wrap in waxed paper, and refrigerate until firm, at least 1 hour or up to overnight.
- Heat the oven. Preheat to 350°F and line baking sheets with parchment paper.
- Roll and cut. Lightly flour your work surface and rolling pin. Roll one disc to ¼ inch thick and cut out shapes with floured cookie cutters.
- Bake. Place cookies 1 inch apart on the prepared sheets. Bake 10 to 12 minutes, until lightly browned at the edges.
- Cool. Move the cookies to a wire rack to cool completely before decorating. Repeat with the second disc of dough.
Notes
- Unsalted butter: Let it soften at room temperature until it gives easily when pressed but isn't greasy or melting. Too-soft butter makes a sticky dough that spreads in the oven.
- Molasses: Use regular unsulphured molasses, not blackstrap, which is bitter and can overpower the spices. A light coat of oil or cooking spray in the measuring cup helps it slide right out.
