Description
Thick, chewy gingerbread cookies filled with classic flavor, perfect for holiday baking and decorating.
Ingredients
- 1 cup salted butter, softened (226 g)
- 1 cup dark brown sugar, packed (220 g)
- ½ cup molasses (170 g)
- 3 cups all-purpose flour, spooned and leveled (390 g)
- 2½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- Pinch of nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: 1–2 teaspoons milk, if dough seems dry
- Royal Icing (Optional for Decorating): 2 cups powdered sugar (230 g)
- 1½ tablespoons meringue powder
- 4–6 tablespoons water (56–85 g), as needed for consistency
Instructions
- In a large mixing bowl, beat the softened butter on high speed until smooth and creamy. Add the dark brown sugar and beat until well combined, then mix in the molasses.
- In another bowl, whisk the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Gradually combine with the butter mixture until a dough forms. If dough is crumbly, add milk as needed.
- Divide the dough, roll each portion between parchment paper to about 3/8 inch thick, and chill for 1–2 hours.
- Preheat the oven to 350°F (175°C). Cut shapes from the chilled dough and place on baking sheets. Bake for 8–9 minutes, until just set. Allow to cool on the baking sheet before transferring to a wire rack.
- For the optional royal icing, combine powdered sugar, meringue powder, and water, beating until thick and glossy. Decorate cooled cookies as desired and let dry.
Notes
Use the right type of molasses and keep the dough cold for best results. Dough can be made ahead and refrigerated.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American