Description
This classic Gingerbread Cookie recipe yields delightfully spiced, soft yet chewy cookies perfect for holiday decorating and sharing. Infused with warm spices like ginger, cinnamon, and cloves and sweetened with molasses and brown sugar, these cookies provide a nostalgic treat that’s ideal for festive celebrations.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ¾ cup firmly packed light brown sugar (165g)
- ½ cup unsulphured molasses (120mL)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5mL)
For Decorating
- Royal icing or easy sugar cookie icing
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until well combined. This ensures even distribution of the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with the light brown sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for a tender cookie texture.
- Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until fully incorporated and smooth. The molasses imparts a rich flavor and deep color to the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing at a low speed or folding with a spatula until a cohesive dough forms. Avoid overmixing to maintain cookie tenderness.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling helps the dough firm up making it easier to roll and enhances flavor development.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll Out Dough and Cut Shapes: On a lightly floured surface, roll the chilled dough to about ¼ inch thickness. Use cookie cutters to cut into desired shapes and transfer them to the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 8-10 minutes or until the edges are just set and slightly golden. The centers may still look soft but will set as they cool.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them firm up.
- Decorate: Once fully cooled, decorate with royal icing or your preferred sugar cookie icing. Let the icing set before serving or storing.
Notes
- Room temperature ingredients like butter and egg ensure better mixing and texture.
- Chilling the dough is important for handling and flavor; do not skip this step.
- For softer cookies, bake closer to 8 minutes; for crisper edges, bake nearer to 10 minutes.
- Use parchment paper or silicone mats to avoid sticking without adding extra flour.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
