2 Cherry Gingerbreads Recipe

Prepare the Dough

1. In a large mixing bowl, cream together 1/2 cup of unsalted butter and 1/2 cup of brown sugar. 2. Beat in 1 large egg and 1/4 cup of molasses until well combined. 3. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cloves. 4. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. 5. Fold in 1/2 cup of chopped dried cherries into the dough.

Chill the Dough

1. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling process makes the dough easier to handle and enhances the flavors.

Cut Out Cookies

1. Preheat the oven to 350°F (175°C). 2. On a floured surface, roll out the dough to about 1/4 inch thickness. 3. Use cookie cutters to cut out shapes, transferring the cookies to a lined baking sheet.

Bake

1. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to brown. 2. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.