Gingerbread Cookies
These homemade gingerbread cookies are warmly spiced, delightfully festive, and fun to make with kids. Perfect for decorating with homemade icing and a great addition to any holiday gathering.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened Ensure the butter is at room temperature.
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the butter and brown sugar until smooth.
- Beat in the egg, then stir in the molasses and vanilla. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- On a floured surface, roll out the dough to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and place them on the baking sheet, leaving space between cookies.
- Bake for 8-10 minutes or until the edges are firm.
- Allow the cookies to cool on a wire rack before decorating.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze with parchment paper between layers.