Best Gingerbread Cookie Without Shortening

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined. Set aside.

3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

4. Add the molasses, egg, and vanilla extract to the butter-sugar mixture, and beat until smooth and well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. It may be slightly sticky, but avoid adding extra flour.

6. Divide the dough into two equal portions, flatten each portion into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

7. Once chilled, roll out one disk of dough on a lightly floured surface to about 1/4 inch thickness.

8. Use cookie cutters to cut out desired shapes and carefully transfer the cookies to the prepared baking sheet, leaving some space between each cookie.

9. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.

10. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

11. Repeat the rolling and cutting process with the remaining dough, gathering and re-rolling any scraps as needed.

12. Once all the cookies are baked and cooled, decorate as desired with royal icing, sprinkles, or a simple dusting of powdered sugar.