Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (227g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 ¼ cups all-purpose flour (281g), plus more for dusting
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon ground nutmeg (2.5ml)
  • ¼ teaspoon ground ginger (1.25ml)
  • ¼ teaspoon salt (1.25ml)
  • Royal Icing (Optional)
  • Sprinkles (Optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
  5. Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.
  8. Use Christmas cookie cutters to cut out shapes.
  9. Place the cookies on the prepared baking sheets, leaving a little space between them. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, decorate with royal icing and sprinkles, if desired.