Description
These classic gingerbread cookies are soft, perfectly spiced, and ideal for decorating during the holiday season. Made with molasses and warm spices, they hold their shape beautifully when baked.
Ingredients
- 3 and 1/2 cups (438g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed dark brown sugar
- 2/3 cup (160ml) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. Set aside.
- In a separate large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on high speed until completely smooth and creamy, about 2 minutes.
- Add the molasses, egg, and vanilla extract and beat on medium-high speed until combined.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and slightly sticky.
- Divide dough in half and place each portion onto a large piece of plastic wrap. Wrap tightly and pat down to create a disc shape. Chill the discs for at least 3 hours and up to 3 days in the refrigerator.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the dough until about 1/4 inch thick. Cut into shapes using cookie cutters.
- Re-roll dough scraps until all is shaped. Repeat with second disc of dough.
- Arrange cookies 1 inch apart on prepared baking sheets. Bake for about 9-10 minutes or until the edges are set and lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
- The dough must be chilled for at least 3 hours to prevent spreading.
- Cookies can be stored at room temperature for up to 1 week or frozen for up to 3 months.
- For decorating, use royal icing or your favorite cookie icing and toppings.
- Prep Time: 3 hours 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
