Description
Soft in the center, slightly crisp on the edges, and full of warm spice and molasses flavor, these classic gingerbread cookies are perfect for decorating and gifting all season long.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 10 tablespoons (142 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) packed light or dark brown sugar
- ⅔ cup (160 ml, about 200 g) unsulphured or dark molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Royal icing or other decorations (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In another large bowl, beat the softened butter on medium speed until smooth and creamy. Add brown sugar and molasses, beating until well combined.
- Add the egg and vanilla, beating on high speed until well mixed.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until fully combined to form a thick, slightly sticky dough.
- Divide the dough into 2 portions, wrap in plastic wrap, and refrigerate for at least 3 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll out one disc of dough to about ¼-inch thickness and cut out shapes with cookie cutters.
- Place cookies on prepared baking sheets and bake for 9–11 minutes depending on size.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate as desired and allow icing to set.
Notes
Chilled dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American