Classic Gingerbread Cookies
These classic gingerbread cookies are perfectly spiced, crisp on the edges, and soft in the center. Ideal for holiday baking and decorating.
Equipment
- Large bowl
- Electric mixer
- Medium bowl
- Plastic wrap
- Baking sheets
- Parchment paper
- Cookie cutters
- Wire rack
Ingredients
Dry Ingredients
- 2.75 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- large egg
- 0.5 cup unsulphured molasses
- 1 tsp vanilla extract
Instructions
Preparation
- In a large bowl, cream softened butter and granulated sugar until light and fluffy using an electric mixer. Beat in the egg, molasses, and vanilla extract until well combined, scraping down the sides of the bowl.
- In a separate medium bowl, whisk together flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low speed until a soft dough forms, being careful not to overmix.
Chilling and Baking
- Divide the dough in half, form each into a flattened disc, wrap tightly, and refrigerate for at least 2 hours or until firm enough to roll.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to 1/4-inch thickness, cut shapes with cookie cutters, and transfer to prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and centers are just set. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Chilling the dough is crucial for easy handling and preventing the cookies from spreading too much. Baking times may vary based on cookie size and thickness. These cookies are perfect for decorating with royal icing once cooled.