Homemade Gingerbread Cookies

SERVES: 36

SERVING SIZE: 1 cookie

COOK TIME: 10 Min

If you love gingerbread, you're going to love our recipe for Homemade Gingerbread Cookies. These slice and bake cookies are going to be a blast to make with the kids this Christmas! They're chewy, delicious, and packed with that yummy gingerbread flavor. Just make sure you make a double batch; they're going to go fast when you serve them with ice cold milk!

What You'll Need

3 cups + 2 tablespoons all-purpose flour
2 tablespoons cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1 cup firmly packed dark brown sugar
2 tablespoons fresh ginger, peeled and finely grated
1/2 cup molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar

What to Do

In a medium bowl, sift together flour, cocoa powder, ground ginger, cinnamon, cloves, and nutmeg.
In a large bowl, with an electric mixer, beat together butter, dark brown sugar, and grated ginger until fluffy. Beat in molasses. Gradually add flour, alternating with baking soda mixture.
Shape dough into two logs (2-inches diameter each) and wrap in plastic wrap. Refrigerate at least 2 hours or until firm.
When ready to bake, preheat oven to 325 degrees F. Line baking sheets with parchment paper. Slice dough into 1/4-inch slices. Dip one side of each cookie in granulated sugar. Place cookies, sugar-side up on baking sheets, about 2-inches apart. Bake 10 to 12 minutes or until cookies begin to crack.
Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to let cool completely. Serve or keep stored in an airtight container.