gingerbread cookies
These classic gingerbread cookies are perfectly spiced, delightfully chewy, and ideal for holiday decorating. Enjoy the warm flavors of ginger, cinnamon, and molasses in every bite!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 3/4 cup molasses
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). 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 using cookie cutters.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with icing and sprinkles as desired.
Notes
For softer cookies, don’t overbake them. Store in an airtight container for up to a week.
Find it online: https://mommiesmore.com/gingerbread-cookies/