Print

Perfectly Spiced Gingerbread Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

Classic gingerbread cookies with warm spices and rich molasses, perfect for holiday baking and decorating. These cookies have a soft yet slightly crisp texture and can be cut into festive shapes. The dough requires chilling before baking to develop flavor and ensure manageable rolling.

Ingredients

Dry Ingredients

  • 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Wet Ingredients

  • 10 Tablespoons (142g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap)
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Optional

  • easy cookie icing, royal icing, or cookie buttercream for decorating

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this bowl aside for use later.
  2. Cream butter and sugars: In a separate large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter for 1 minute on medium speed until smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until combined and creamy, scraping down the sides and bottom of the bowl as needed.
  3. Add egg and vanilla: Beat in the egg and vanilla extract on high speed for 2 full minutes, scraping the bowl again as needed. The butter mixture may look separated at this stage, which is normal.
  4. Combine dry and wet ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be thick and slightly sticky.
  5. Chill the dough: Divide the dough in half and shape each into a disc on a large piece of plastic wrap. Wrap tightly and chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is essential for handling and flavor development.
  6. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
  7. Roll and cut dough: Remove one dough disc from the refrigerator. Generously flour your work surface, hands, and rolling pin. Roll dough out to 1/4-inch thickness. The dough may crack; pick it up and rotate as needed, using fingers to meld cracks. Cut dough into shapes and place them 1 inch apart on the prepared baking sheets. Re-roll scraps and repeat with the remaining dough disc.
  8. Bake the cookies: Bake cookies for 9-10 minutes. For cutters smaller than 4 inches, bake about 8 minutes; for larger than 4 inches, bake about 11 minutes. Rotate pans once during baking to ensure even cooking. Bake longer for crunchier cookies; shorter for softer texture.
  9. Cool and decorate: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Once cooled, decorate as desired.
  10. Storing: Store cookies covered at room temperature for up to 1 week.

Notes

  • Baked and decorated cookies freeze well up to 3 months; thaw at room temperature.
  • Unbaked cookie dough discs freeze well up to 3 months; thaw overnight in refrigerator before rolling.
  • Use parchment paper or silicone mats to prevent sticking while baking.
  • This dough is not suitable for gingerbread houses; use a sturdier recipe for that purpose.
  • Recommended tools: glass mixing bowl, whisk, electric mixer, baking sheets, silicone mats or parchment, rolling pin, cookie cutters, cooling rack.

Find it online: https://marthatasty.com/perfectly-spiced-gingerbread-cookies-recipe/