Ingredients
3½ cups flour
1tsp baking soda
a sprinkle of salt
1 tbsp ground ginger
1 tbsp cinnamon
½ tsp allspice (maybe even a little less tbh)
½ tsp nutmeg
⅔ cup unsalted sweet cream butter, softened
¼ dark brown sugar, packed
½ light brown sugar, packed
⅔ molasses (Grandma's brand)
1 egg
1 tsp vanilla
1tsp baking soda
a sprinkle of salt
1 tbsp ground ginger
1 tbsp cinnamon
½ tsp allspice (maybe even a little less tbh)
½ tsp nutmeg
⅔ cup unsalted sweet cream butter, softened
¼ dark brown sugar, packed
½ light brown sugar, packed
⅔ molasses (Grandma's brand)
1 egg
1 tsp vanilla
Directions
i. Whisk together the flour, baking soda, salt, ginger, nutmeg, cinnamon, and allspice
ii. In a separate mixing bowl, beat together butter, brown sugars molasses, vanilla, and egg on high speed until fluffy. Be sure to scrape down sides and continue mixing
iii. Add the flour mixture in slowly and mix on low until combine. The dough will be kind of sticky so I like to divide it in half and saran wrap them. Flatten the saran wrapped doughs so they will be easier to roll later.
iv. Chill in the fridge until you remember that you made gingerbread dough
v. Preheat the oven to 350 degrees F
vi. Throw some flour on a cutting board then toss one of the slabs of dough down. Add some more flour on top of that, just so you can roll it out without the dough sticking to the rolling pin
vii. Very important step. Buy a cat shaped cookie cutter. Trust me the cookies wont taste right with any other shape
viii. Cut your shapes out but then put the shapes back in the freezer for 5 minutes before putting them in the oven
ix. Bake for 8 minutes. You don't want to overbake these or you'll get gingersnaps. Still good but not what we're going for here
x. Let the cookies cool for 3 minutes before moving to a cooling rack
ii. In a separate mixing bowl, beat together butter, brown sugars molasses, vanilla, and egg on high speed until fluffy. Be sure to scrape down sides and continue mixing
iii. Add the flour mixture in slowly and mix on low until combine. The dough will be kind of sticky so I like to divide it in half and saran wrap them. Flatten the saran wrapped doughs so they will be easier to roll later.
iv. Chill in the fridge until you remember that you made gingerbread dough
v. Preheat the oven to 350 degrees F
vi. Throw some flour on a cutting board then toss one of the slabs of dough down. Add some more flour on top of that, just so you can roll it out without the dough sticking to the rolling pin
vii. Very important step. Buy a cat shaped cookie cutter. Trust me the cookies wont taste right with any other shape
viii. Cut your shapes out but then put the shapes back in the freezer for 5 minutes before putting them in the oven
ix. Bake for 8 minutes. You don't want to overbake these or you'll get gingersnaps. Still good but not what we're going for here
x. Let the cookies cool for 3 minutes before moving to a cooling rack
