Ingredients: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1 cup unsalted butter, at room temperature - 3/4 cup white granulated sugar - 1/4 cup light brown sugar - 2 large eggs - Decorations of your choice (e.g., icing, sprinkles, chopped nuts)
Instructions: 1. *Preheat your oven* to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. 2. *Whisk dry ingredients*: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. 3. *Cream butter and sugar*: In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 2-3 minutes. 4. *Beat in eggs*: Beat in eggs, one at a time, until well combined. 5. *Gradually mix in dry ingredients*: Gradually mix in the dry ingredients until a dough forms. 6. *Wrap and refrigerate*: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. 7. *Roll out dough*: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. 8. *Cut out shapes*: Use your favorite cookie cutters to cut out shapes. 9. *Place on baking sheet*: Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie. 10. *Bake*: Bake for 8-10 minutes, or until the edges are set and the centers are just slightly soft. 11. *Cool*: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. 12. *Decorate*: Once the cookies are cool, you can decorate them with icing, sprinkles, or chopped nuts.
Tips: - Use a combination of white and brown sugar for a richer flavor. - Don't overmix the dough, as this can lead to tough cookies. - If you want a crisper cookie, bake for 10-12 minutes. If you prefer a chewier cookie, bake for 8-9 minutes.
Recepie For Gingerbread Cookie