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Gingerbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 134 reviews
  • Author: Jaden
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: about 15 gingerbread people
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These classic gingerbread cookies have a rich, nutty flavor from browned butter combined with warming spices like ginger and cloves. Perfectly balanced with molasses and brown sugar, they have a tender yet firm texture that holds up beautifully for shaping and decorating. Ideal for holiday baking, these cookies bake up golden and slightly crisp at the edges, making them delightful treats to enjoy plain or adorned with royal icing decorations.

Ingredients

Scale

Main Ingredients

  • 1 1/3 cup (302 grams) unsalted butter
  • 4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves (preferably freshly ground)
  • 3 1/2 cup (420 grams) all-purpose flour, plus 1/4 cup (30 grams) as needed
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt (Diamond Crystal)
  • 1/2 cup (107 grams) light brown sugar
  • 1/2 cup (170 grams) molasses
  • 1 large egg

Instructions

  1. Brown the Butter: Add the butter to a medium saucepan over medium-high heat. Stir occasionally for 6 to 8 minutes until the butter foams subside and brown speckles appear, releasing a nutty aroma. Stir in the ground ginger and cloves, then remove from heat. Transfer the mixture to a measuring cup and allow to cool to room temperature. Add a splash of water if necessary to restore the volume to 1 1/3 cups.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt ensuring an even blend of leavening and seasoning agents.
  3. Cream Butter Mixture and Combine Dough: Using a stand mixer with paddle attachment or electric mixer, beat the cooled browned butter, light brown sugar, and molasses until smooth and fluffy, about 1 minute. Add the egg and mix thoroughly. Gradually add the dry ingredients in two parts, scraping the bowl sides after each addition. If the dough feels too soft or greasy, incorporate the extra 1/4 cup flour until the dough holds shape well. Divide dough into two disks, wrap in plastic wrap, and chill for at least 2 hours to firm up.
  4. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the cookies.
  5. Roll and Cut Dough: Roll out one disk of chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters or a knife to cut desired shapes. Transfer the cut cookies to a parchment-lined baking sheet. Chill the cut cookies on the sheets for 20 minutes to help maintain shape during baking.
  6. Bake the Cookies: Bake the cookies for 10 to 13 minutes, adjusting time for cookie size, until they puff and set. For crunchier edges, bake an additional 1 to 2 minutes until slight browning occurs. Remove from oven and cool on wire racks before decorating or serving.

Notes

  • Brown butter adds a rich, nutty depth that enhances the spice flavors.
  • Chilling the dough and cookie shapes before baking helps prevent spreading and maintains crisp edges.
  • If dough feels too soft after adding dry ingredients, the extra flour is key for proper texture.
  • Cookies can be decorated with royal icing for festive presentation.
  • Dough can be refrigerated for up to 2 days before rolling and baking.

Nutrition

  • Serving Size: 1 cookie (approx. 35 grams)
  • Calories: 150
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://yummyhere.com/gingerbread-cookies-recipe/