Description
This classic Gingerbread Cookies recipe offers soft, spiced cookies perfect for holiday baking and decorating. Made with a fragrant blend of ginger, cinnamon, cloves, and molasses, these cookies are rolled and cut into festive shapes, then baked to a light golden finish. Ideal for cookie decorating parties, they can be iced and adorned with colorful sprinkles for a fun, festive treat.
Ingredients
Scale
For the Gingerbread Cookies:
- 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
- 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
For the Icing (Optional Decoration):
- 2 cups powdered sugar
- 2-3 Tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare the Dry Ingredients: Sift the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, and fine sea salt into a medium mixing bowl to ensure even distribution of spices and leavening.
- Cream Butter, Sugar, and Molasses: In a separate bowl, use an electric mixer to beat the unsalted butter, packed light brown sugar, and molasses on medium/high speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Then add the large egg and beat for 1 minute until fully incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture and beat on medium/low speed just until combined. The dough will be soft and moist at this stage.
- Chill the Dough: Transfer the dough onto a well-floured surface. If sticky, dust the dough's top with flour so you can pat it into a disk. Divide the dough into three equal pieces, flatten each into a disk, wrap individually in plastic wrap, and refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 375 degrees Fahrenheit and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner to prevent sticking.
- Roll and Cut Cookies: On a well-floured surface, roll out one disk of dough to 1/4-inch thickness. Rotate the dough as you roll to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out gingerbread shapes. Gather leftover scraps, chill, and re-roll as needed.
- Bake Cookies: Place the cut cookies on the prepared baking sheet at least 1 inch apart. Bake for about 10 minutes or until the cookies just begin to brown at the edges. Avoid overbaking if you prefer softer cookies. Remove from oven and transfer to cooling racks.
- Repeat Baking: Repeat rolling, cutting, and baking with the remaining dough disks following the same process.
- Optional - Prepare Icing: In a medium bowl, mix powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth. Adjust consistency by adding powdered sugar to thicken or more milk to thin. Use a piping bag, zip bag, or squeeze bottle to decorate cooled cookies. Allow icing to set before storing.
- Store Cookies: Once cooled and decorated, store cookies in an airtight container at room temperature for up to one week.
Notes
- To prevent dough from sticking when rolling, frequently dust your surface and rolling pin with flour.
- If you want softer cookies, slightly shorten baking time and watch the edges closely for light browning.
- Wrap leftover dough tightly and refrigerate up to 24 hours to develop flavors and ease handling.
- For cookie decorating parties, have piping bags and a variety of sprinkles ready to add festive flair.
- Ensure cookies are completely cooled before applying icing to prevent melting and smearing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
