Classic gingerbread cookie Dough

🧂 Ingredients

• 3 cups All-Purpose Flour
• ¾ tsp Baking Soda
• ½ tsp Salt
• 1 tbsp Ground Cinnamon
• 1 tbsp Ground Ginger
• ¾ tsp Ground Cloves
• ½ tsp Ground Nutmeg
• 1 Large Egg
• 1 tsp vanilla extract
• ½ cup Molasses
• ¾ cup Unsalted Butter

  at room temperature
• ½ cup Brown Sugar

  packed

Instructions

• 1 Measure and prepare all of your ingredients before starting. This ensures an
  organized and smooth baking process.
  
  I’m making a double portion here, so feel free to adjust if you’re making a
  smaller batch.
• 2 In a glass mixing bowl, whisk together the flour, cinnamon, ginger, baking soda,
  cloves, nutmeg, and salt until fully combined. Set this bowl aside.
• 3 In a medium-sized bowl, whisk together the egg, molasses, and vanilla extract
  until smooth and well combined. Set aside.
• 4 In the bowl of your kitchen mixer, add the room-temperature unsalted butter and
  packed brown sugar. Using the paddle attachment, cream them together on medium
  speed for about 2-3 minutes, until the mixture becomes light and fluffy.
• 5 Scrape down the sides of the bowl with a spatula, then add the wet ingredients
  (egg, molasses, and vanilla mixture) to the creamed butter and sugar. Mix on
  medium speed until fully combined and smooth.
• 6 Gradually add the dry ingredients to the wet mixture, about 1/3 at a time,
  mixing on low speed after each addition. Continue mixing until a smooth dough
  forms. The dough should hold together but not be sticky.
• 7 Divide the dough into two portions, flatten each into a disk, and wrap in food
  wrap.
• 8 Place the dough in the refrigerator to chill for at least 1 hour. For longer
  storage, you can freeze the dough for up to 3 months. Just thaw in the
  refrigerator overnight before using.

Nutrition Info