Gingerbread Cookies
These soft and chewy gingerbread cookies bring warm spices, rich molasses flavor, and classic holiday charm, making them perfect for festive occasions and cookie exchanges.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour Sifted for accurate measurement.
- 1 tablespoon ground ginger Adjust to taste for spiciness.
- 1 tablespoon ground cinnamon Adjust to taste for a warmer flavor.
- 1 teaspoon ground cloves Optional for additional spice.
- 1 teaspoon baking soda Ensure freshness for proper leavening.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter Softened.
- 1 cup brown sugar Packed for best texture.
- 1/2 cup molasses Use dark molasses for a richer flavor.
- 1 large egg At room temperature.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the dry ingredients: flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the molasses and egg until combined.
- Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms.
Baking
- Roll the dough out on a floured surface to about 1/4 inch thick.
- Cut out desired shapes with cookie cutters and place them on a parchment-lined baking sheet.
- Bake in the preheated oven for about 8-10 minutes or until the edges are firm.
- Allow the cookies to cool completely on wire racks before decorating.
Notes
Store decorated cookies in a single layer whenever possible to maintain the icing.