Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 tsp cocoa powder
- 2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 egg
- 2 tbsp molasses
Instructions:
- Start by preheating your oven to a cozy 350 degrees Fahrenheit.
- In a large mixing bowl, beat the room-temperature butter and sugar until the mixture is light, fluffy, and inviting.
- Introduce the egg and molasses to the creamed butter and sugar, blending until thoroughly combined.
- Gradually incorporate the flour, ginger, cinnamon, nutmeg, cloves, and cocoa powder into the wet ingredients, stirring to form a dough that is cohesive yet pliable.
- If the dough feels too sticky, feel free to sprinkle in a little extra flour to achieve the right consistency.
- Gently knead the dough until it's smooth, then swaddle it in plastic wrap and let it chill in the refrigerator for 45 minutes to firm up.
- For charmingly shaped cookies, press the dough into a flour-dusted cookie mold or use a cookie cutter to achieve your desired silhouettes.
- Arrange the cookies on a parchment-lined baking sheet and grant them another brief chill in the fridge for 15 minutes to help them hold their shape.
- Bake the cookies in the preheated oven for 10-12 minutes, until they're just set and the kitchen is filled with the warm, spicy scent of the holidays.
- Allow the cookies to cool on the sheet before moving them to a wire rack, where they'll crisp up as they reach room temperature.
To Serve:
- Present these gingerbread cookies as a sweet conclusion to a festive meal or as a treat to accompany a hot cup of cocoa. Enjoy the blend of spices that sings of holiday cheer in every bite.
