Ingredients
- 3 cups flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup molasses
- 1 egg
- 1 tsp vanilla extract
Directions
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.
- Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add molasses, egg and vanilla; mix well.
- Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface.
- Cut into cookies with 3-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 12 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
Makes about 39 3″ cookies
Note: For me, baking for 10 min. produced a cookie not entirely crispy, while 12 minutes was perfectly crispy.
Inspired by: All Recipes