Description
Classic Gingerbread Cookies made with warm spices and molasses, perfect for holiday baking and decorating. These buttery, spicy cookies are easy to prepare and yield tender, flavorful treats that can be cut into festive shapes and decorated with icing and sprinkles.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ½ cup dark brown sugar (107 grams)
- ¼ cup granulated sugar (50 grams)
- 1½ teaspoons kosher salt (5 grams)
- ½ teaspoon coarse sea salt
- 1 large egg (50 grams, room temperature and lightly beaten)
- 2 tablespoons unsulphured molasses (43 grams)
- 2¼ cups all-purpose flour (270 grams)
- 1 tablespoon ground ginger (9 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon apple pie spice (3 grams)
- ¾ teaspoon ground cloves
Decorations
- Icing and sprinkles (for decorating)
Instructions
- Beat the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salts together until light and fluffy, about 3 minutes.
- Add egg and molasses: Add the egg and molasses and mix at medium speed until well combined, about 1 minute.
- Mix dry ingredients: In a separate bowl, whisk the flour, cinnamon, apple pie spice, ginger, and cloves together to combine the spices evenly.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients, mixing on low speed until all flour is incorporated. Take care not to overmix to keep the cookies tender.
- Scrape bowl: Scrape around the sides and bottom of the bowl with a rubber spatula to make sure all flour is fully incorporated into the dough.
- Divide and roll dough: Divide the dough in half and place one half on a large piece of parchment paper. Roll it to about ⅜-inch thickness, then transfer the dough with the parchment paper to a large sheet pan.
- Roll second half: Repeat rolling with the second half of dough, then place the second rolled dough with its parchment paper over the first on the sheet pan.
- Chill the dough: Cover the dough on the sheet pan with plastic wrap and refrigerate for at least 2 hours to firm up for easier cutting.
- Preheat oven: Remove dough from refrigerator and preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Cut shapes: Cut the dough into desired cookie shapes using cookie cutters and place them onto the prepared baking sheets.
- Bake the cookies: Bake for 10-12 minutes, or until edges and bottoms just begin to darken lightly.
- Cool cookies: Remove from oven and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely before decorating.
- Decorate and serve: Once fully cooled, decorate the cookies with icing and sprinkles as desired. Serve and enjoy!
Notes
- Make sure the butter and egg are at room temperature for easier mixing and better texture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Chilling the dough for at least 2 hours helps the dough firm up and prevents spreading during baking.
- Use parchment paper for rolling and baking to prevent sticking and make cleanup easier.
- Let cookies cool fully before decorating to avoid melting the icing.
- Store decorated cookies in an airtight container at room temperature for up to one week.
