Gingerbread Cookies
Classic Gingerbread Cookies with warm spices, a hint of molasses, and the perfect balance of softness and snap. Ideal for holiday decorating, cookie exchanges, or cozy treats with hot cocoa.
- Prep Time: 20 mins (+1 hr chill)
- Cook Time: 10 mins
- Total Time: 1 hr 30 mins
- Yield: 24 cookies
Ingredients
– 3 cups (360 g) all-purpose flour
– 3/4 cup (150 g) brown sugar, packed
– 1/2 cup (120 g) unsalted butter, softened
– 1/2 cup (120 ml) molasses
– 1 large egg
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tbsp ground ginger
– 1 tbsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp nutmeg
– Optional: icing and sprinkles for decorating
Instructions
1. In a large bowl, cream butter and brown sugar until light and fluffy.
2. Beat in egg and molasses until well combined.
3. In another bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
4. Gradually add dry ingredients to wet ingredients, mixing until dough forms.
5. Divide dough in half, wrap in plastic, and chill for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into desired shapes with cookie cutters.
8. Place cookies 1 inch apart on baking sheets.
9. Bake 8–10 minutes, until edges are set. Cool on wire racks.
10. Decorate with icing and sprinkles if desired.
Notes
For crispier cookies, roll the dough slightly thinner. Store in an airtight container for up to 1 week, or freeze baked cookies for up to 2 months.