Gingerbread Cookies
Classic gingerbread cookies with a soft center and crisp edge, warmly spiced with ginger, cinnamon, and cloves. Perfect for holiday baking and decorating!
Equipment
- Mixing bowls
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Rolling Pin
- Parchment paper or silicone baking mat
- baking sheets
- Cooling racks
- Cookie cutters
- Airtight container
Ingredients
- 3 cups unbleached all-purpose flour
- 0.75 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
- 0.75 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 0.5 cup unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, baking soda, baking powder, and all spices in a bowl.
- Beat butter and brown sugar in another bowl until creamy.
- Mix in molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to form a smooth dough.
- Divide dough in half, wrap, and chill for at least 1 hour.
- Roll out dough on a lightly floured surface to 1/4-inch thickness.
- Cut with cookie cutters and place on lined baking sheets.
- Bake at 350°F (175°C) for 8–10 minutes, until edges are firm.
- Cool on racks before decorating as desired.
Notes
Chill dough for easier rolling and shape retention. Store in an airtight container for up to a week. Flavor deepens after a day. Decorate with royal icing or powdered sugar.
Nutrition
Calories: 100kcal | Protein: 1g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 60mg