BEST Gingerbread Cookies
These classic gingerbread cookies are perfectly spiced, with a crisp edge and a slightly soft center. They are perfect for holiday decorating and family gatherings.
Equipment
- Medium bowl
- Large bowl
- Electric mixer
- Plastic wrap
- Baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters
- Wire rack
Ingredients
Cookies
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 1 large egg
- 0.5 cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
Instructions
- Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
- Divide the dough in half, flatten each into a disk, and wrap in plastic; chill for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness; cut out shapes with cookie cutters.
- Place cookies 1 inch apart on prepared baking sheets and bake for 8-10 minutes, or until edges are set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, make sure your butter is truly softened for easy creaming. The dough can be made ahead and kept in the refrigerator for up to 3 days. Decorate with royal icing once completely cooled.