Classic, spiced, and delightfully festive, these gingerbread cookies are perfect for the holiday season! With a soft and chewy texture or a crisp snap (depending on your preference), they’re ideal for decorating or enjoying plain.
Ingredients
Base Ingredients
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ⅔ cup (160ml) molasses
- 1 large egg
- 1 tsp pure vanilla extract
- 3 ¼ cups (410g) all-purpose flour
- 1 tbsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp salt
Optional Add-ins
- Zest of 1 orange for a citrusy twist
- ½ tsp ground black pepper for extra spice
Preparation
Prep Time: 20 minutes
Chill Time: 2–3 hours
Bake Time: 8–10 minutes per batch
Yield: About 24–30 cookies
Instructions
- Prepare the Dough:
• In a large bowl, cream the softened butter and brown sugar until smooth and creamy (about 2 minutes).
• Add the molasses, egg, and vanilla extract, beating until fully combined. - Mix Dry Ingredients:
• In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
• Gradually add the dry mixture to the wet ingredients, mixing until a dough forms. - Chill the Dough:
• Divide the dough in half, flatten into disks, and wrap in plastic wrap. Refrigerate for at least 2 hours or until firm. - Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. - Roll and Cut:
• Roll out the dough on a lightly floured surface to about ¼-inch (6mm) thickness. Use cookie cutters to create your desired shapes. - Bake:
• Place the cookies on the prepared baking sheets, about 2 inches apart. Bake for 8–10 minutes, or until the edges are just set. For softer cookies, bake on the shorter end of the time range. - Cool and Decorate:
• Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Decorate as desired.
Optional Royal Icing for Decoration
- 2 cups (250g) powdered sugar
- 1–2 tbsp milk or water
- 1 tbsp light corn syrup
- Food coloring (optional)
Mix the powdered sugar, liquid, and corn syrup until smooth. Use a piping bag to decorate the cookies.
Tips for Success
- Chill Thoroughly: Cold dough makes it easier to cut shapes and prevents spreading.
- Even Thickness: Roll the dough evenly for consistent baking results.
- Customize Spices: Adjust the spice blend to your taste by adding more or less ginger, cinnamon, or cloves.
Fun Twists
- Gingerbread Sandwich Cookies: Spread cream cheese frosting or chocolate ganache between two cookies.
- Stained-Glass Cookies: Use a small cutter to remove the center of each cookie, fill the space with crushed hard candy, and bake.
- Hanging Ornaments: Poke a small hole at the top of each cookie before baking, and thread ribbon through once cooled.
Final Touch
These gingerbread cookies are as fun to make as they are to eat. Whether decorating with family, creating edible gifts, or indulging in the festive flavors, they’re a true holiday classic.
Happy baking—share your decorated masterpieces with friends and family! 🎄🍪