Gingerbread Cookies
Soft & fragrant gingerbread cookies with perfect spicing. Easy recipe with chilling tips for perfectly cut-out shapes that hold their detail while baking.
Equipment
- mixing bowl
- electric mixer
- whisk
- measuring cups
- measuring spoons
- plastic wrap
- oven
- baking sheets
- parchment paper
- Rolling Pin
- cookie cutters
- wire rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 0.5 cup robust molasses
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the robust molasses, the large egg at room temperature, and the vanilla extract until fully combined, ensuring no streaks of egg yolk remain. The mixture should be smooth and cohesive.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. The dough will be soft and slightly sticky.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. This chilling time is crucial for the dough to firm up, making it easier to roll and preventing the cookies from spreading too much during baking.
- When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough to a thickness of 1/4 inch. Use cookie cutters to cut out desired shapes, transferring them to the prepared baking sheets, spaced about 1 inch apart. Reroll any scraps once.
- Bake for 8 to 11 minutes, or until the edges are set and lightly browned, but the centers still look slightly soft. Baking time will vary depending on the size and thickness of your cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once fully cooled, decorate as desired or store in an airtight container at room temperature for up to one week.
Notes
Do not overbake, as this will result in hard, dry cookies. Dough can be refrigerated for up to 2 days.