This Gingerbread recipe has been my favorite for years and is soo easy!

It makes a big amount and I always freeze half for later in the month for Santa’s cookies ❤️

What I love about gingerbread cookies is they utilize heavy servings of spices which are known to have antioxidant properties (though to balance out that butter and sugar 🤣)

I also love to make my own cream cheese frosting from scratch to top these with, though here we just used store bought today!

Ingredients:
3.5 cups AP flour
1 Tsp baking soda
1/2 tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 tsp ground all spice
1/2 tsp ground cloves
10 Tbsp unsalted butter
3/4 cup brown sugar
2/3 cup molasses
1 large egg
1 tsp vanilla extract
*icing and sprinkles if needed

Directions: in a large bowl mix together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Whisk until well combined, set aside. In a mixer with a paddle attachment, add in butter and beat until smooth. Next add in sugar and molasses and beat until smooth. Then add in egg and vanilla extract and beat until well combined. In batches, add in the flour mixture and little at a time until the flour mixture is finished. After batter is completed, divide into 2 portions and cover with plastic wrap. Keep in the fridge for 24 hours before use. Once ready to use, pull out of fridge and rest for about 30 minutes. Then roll out dough and cut to shape. Yes the dough will separate and that is normal. Bake in the oven at 350F for 9-10 minutes. Enjoy!