Description
These gingerbread cookies are classic holiday treats, perfect for sharing with family and friends. The recipe yields soft, chewy cookies with a delightful blend of spices.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (120ml) dark molasses
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (alcohol-free)
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For Icing (optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or water
- 1/4 teaspoon vanilla extract (alcohol-free)
Instructions
- In a large bowl, cream together the softened butter, molasses, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 350°F (175°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 gingerbread shapes using cookie cutters. Place the cutouts on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- If making icing, whisk together powdered sugar, milk/water, and vanilla until smooth. Decorate cooled cookies as desired.
Notes
- For chewier cookies, bake for a shorter time; for crispier cookies, bake a bit longer.
- Dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
- Calories: 120
- Sugar: 12g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg