Gingerbread Cookies
Classic spiced gingerbread cookies with a soft, chewy texture and festive shapes.
20 mins
Prep Time
10 mins
Cook Time
24 cookies
Servings
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Nutrition Facts
Share this Recipe
Instructions
Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add wet ingredients: Beat in the egg, molasses, and vanilla extract until fully combined.
Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms.
Chill dough: Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Roll and cut: Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness on a floured surface and cut into shapes with cookie cutters.
Bake: Place cookies on parchment-lined baking sheets and bake for 8-10 minutes, until edges are set. Cool on wire racks.
Decorate: Once cooled, decorate with royal icing or sprinkles if desired.
Chef's Tips
- Dough Consistency: If dough is too sticky, add a little more flour. If too dry, add a teaspoon of milk.
- Chilling Time: For best results, chill dough overnight for easier rolling and sharper shapes.
- Even Thickness: Use rolling pin rings to ensure uniform thickness for even baking.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Dough can be frozen for up to 3 months. Thaw in fridge before using.
- Molasses Tip: Use unsulphured molasses for a smoother, richer flavor.
