Description
These classic Gingerbread Cookies are a festive favorite, featuring warm spices like ginger, cinnamon, and cloves combined with molasses for a rich, buttery, and chewy texture. Perfect for holiday traditions and decorating, these cookies bake crisp on the edges while staying tender inside.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups unbleached all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
Wet Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses (or dark molasses)
- 1 large egg, room temperature
Instructions
- Mix Dry Ingredients: Sift together the flour, ground ginger, cinnamon, baking soda, ground cloves, and fine sea salt into a medium bowl to ensure even distribution of spices and leavening.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and molasses on medium to high speed for 2-3 minutes until the mixture is light and fluffy.
- Add Egg: Beat in the large egg until thoroughly incorporated, about 1 minute, for a smooth and well-emulsified mixture.
- Combine Mixtures: Gradually add the sifted dry ingredients to the wet ingredients, beating on medium-low speed until just combined. The dough will be soft and moist.
- Chill Dough: Transfer dough to a floured surface. If sticky, lightly dust with flour. Divide dough into three equal pieces, flatten each into disks, wrap individually in plastic wrap, and refrigerate until firm, approximately 1 hour or up to 24 hours.
- Preheat Oven: Set oven to 375°F (190°C) and position a rack in the center. Prepare baking sheets by lining with parchment paper or silicone liners.
- Roll and Cut Dough: On a floured surface, roll out one disk of chilled dough to 1/4-inch thickness. Frequently turn dough to prevent sticking. Use a 4-5 inch cookie cutter to cut out gingerbread shapes. Gather scraps and re-chill for re-rolling.
- Bake Cookies: Place cookies on prepared baking sheets, spacing at least 1 inch apart. Bake for 9-10 minutes until edges just begin to brown, taking care not to overbake to maintain a chewy texture.
- Cool: Transfer baked cookies to wire racks to cool completely. Repeat rolling, cutting, and baking with remaining dough.
- Store: Keep cooled cookies in an airtight container at room temperature for up to one week. Ideal for decorating once cooled.
Notes
- These Gingerbread Cookies are perfect for holiday gatherings and decorating parties.
- The spices can be adjusted slightly to suit your preference for warmth and intensity.
- You can use store-bought royal icing or make your own for decorating; homemade icing hardens well for easy transport and storage.
- If dough is too sticky after chilling, lightly flour your surface and rolling pin.
- Avoid overbaking to keep cookies chewy rather than crispy.
Nutrition
- Serving Size: 1 cookie
- Calories: 106 kcal
- Sugar: 12 g
- Sodium: 33 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 13 mg
