Description
These classic gingerbread cookies are perfectly spiced with ginger, cinnamon, and cloves, and have a delightful chewy texture. Made with molasses and brown sugar for rich sweetness, they are easy to roll and cut into festive shapes, making them ideal for holiday baking and decorating fun.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups unbleached all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses (or dark molasses)
- 1 large egg (room temperature)
Instructions
- Prepare dry ingredients: Sift together the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, and fine sea salt into a medium bowl to ensure even distribution of spices and leavening agents.
- Mix wet ingredients: In a separate bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and molasses on medium/high speed until the mixture is light and fluffy, about 2-3 minutes. Add the large egg and continue beating for 1 minute until fully incorporated.
- Combine mixtures: Add the dry flour mixture to the wet mixture and beat on medium/low speed just until combined. The dough will be soft and moist at this point.
- Chill dough: Transfer the dough to a well-floured surface. If sticky, dust the top lightly with flour and shape the dough into a disk. Divide it into three equal pieces, flatten each into a disk, wrap individually in plastic wrap, and refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and position a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner for easy cleanup.
- Roll and cut dough: On a well-floured surface, roll out one disk of dough to 1/4-inch thickness. Keep turning the dough while rolling to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out shapes. Gather any scraps, chill, and re-roll as needed.
- Bake cookies: Place the cut cookies at least 1 inch apart on the prepared baking sheet. Bake for 9-10 minutes until the edges just begin to turn brown. This ensures they stay soft instead of getting too crisp.
- Cool and store: Transfer the baked cookies to cooling racks immediately to cool completely. Repeat rolling, cutting, and baking with the remaining dough. Store cooled cookies in an airtight container at room temperature for up to one week.
Notes
- These gingerbread cookies are perfect for holiday traditions and decorating fun with family and friends.
- The cookies have a balanced spice blend and a chewy, buttery texture that holds up well for decorating.
- You can use store-bought royal icing or make your own for decorating; the icing hardens nicely for easy storage.
- Avoid overbaking to keep the cookies soft and chewy rather than hard and crunchy.
- Chilling the dough before rolling helps with easier handling and cutting.
Nutrition
- Serving Size: 1 cookie
- Calories: 106 kcal
- Sugar: 12 g
- Sodium: 33 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 13 mg
