Gingerbread Cookies
These Gingerbread Cookies are soft in the center, crisp at the edges, and perfectly spiced with ginger, cinnamon, and cloves, making them ideal for holiday decorating and gifting.
Ingredients
Main Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ⅔ cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- Optional: royal icing, candies, or melted white chocolate for decorating
Instructions
Preparation
- In a large mixing bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
- Mix in molasses, egg, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture. Mix until a firm dough forms.
- Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to about ¼-inch thickness. Cut into gingerbread men or desired shapes using cookie cutters.
- Place cookies on prepared sheets and bake for 8 to 10 minutes or until edges are slightly firm. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Decoration
- Once cooled, decorate with royal icing and colorful candies to match the festive look.
Notes
For softer cookies, bake closer to 8 minutes; for crispier ones, bake up to 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week. Freeze dough for up to 3 months; thaw overnight in the refrigerator before rolling. Use a simple icing made from powdered sugar, milk, and vanilla for easy details.