Description
These Gingerbread Cookies are soft in the center, crisp on the edges, and bursting with the perfect blend of molasses and warm spices. A timeless holiday favorite, they’re ideal for decorating, gifting, or simply enjoying with a hot drink during the festive season.
Ingredients
Scale
- 3 and 1/2 cups (440g) all-purpose flour: provides structure to the cookies
- 1 teaspoon baking soda: helps cookies rise slightly
- 1/2 teaspoon salt: enhances overall flavor
- 1 tablespoon ground ginger: gives signature spice and warmth
- 1 tablespoon ground cinnamon: adds sweet depth
- 1/2 teaspoon ground allspice: adds complexity
- 1/2 teaspoon ground cloves: intensifies aroma
- 10 tablespoons (142g) unsalted butter, softened: adds richness and tenderness
- 3/4 cup (150g) packed light or dark brown sugar: sweetens and adds moisture
- 2/3 cup (160ml) unsulphured or dark molasses: provides deep flavor and color
- 1 large egg, at room temperature: binds ingredients
- 1 teaspoon pure vanilla extract: enhances flavor
- Optional: icing or buttercream for decorating
Instructions
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In another bowl, beat softened butter until smooth. Add brown sugar and molasses, mixing until creamy.
- Beat in the egg and vanilla extract for 2 minutes until fully combined.
- Gradually add the dry mixture to the wet ingredients on low speed. The dough will be thick and slightly sticky.
- Divide dough into two discs, wrap in plastic wrap, and chill for at least 3 hours or overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll out one dough disc on a floured surface to 1/4-inch thickness. Cut into shapes using cookie cutters.
- Place cookies 1 inch apart on baking sheets and bake for 9–10 minutes, depending on size.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate cooled cookies with royal icing, buttercream, or your favorite toppings.
Notes
- Chill dough thoroughly for at least 3 hours before rolling.
- For softer cookies, bake for 9 minutes; for crisper cookies, bake up to 11 minutes.
- Use light or dark molasses, but avoid blackstrap molasses.
- Baked cookies keep well at room temperature for up to 1 week.
- Dough and baked cookies freeze well for up to 3 months.
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Gingerbread Cookies, holiday cookies, Christmas cookies, molasses cookies, spiced cookies, soft gingerbread, festive baking, homemade cookies