Gingerbread Cookies
These gingerbread cookies are soft, warmly spiced, and wonderfully easy to prepare, finished with white icing and colorful sprinkles for a festive holiday treat.
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour Measure carefully to avoid overmixing.
- 1 teaspoon baking soda
- 1 tablespoon ground ginger Increase for a stronger flavor.
- 1 tablespoon ground cinnamon Increase for a stronger flavor.
- 1/2 teaspoon ground cloves Increase for a stronger flavor.
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Ensure butter is softened for smooth mixing.
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt until well mixed.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet with space in between.
Baking
- Bake for 8-10 minutes until the edges are firm, keeping the centers soft.
- Let the cookies cool on a wire rack before decorating.
Serving
- Drizzle or spread white icing on cooled cookies and top with sprinkles.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze the cookies in an airtight container with parchment paper between layers.