Make the holiday season extra special with these Classic Gingerbread Cookies! Soft, spiced, and full of warm flavors, they’re perfect for decorating with family or sharing with friends. These cookies can be cut into your favorite festive shapes and topped with icing, sprinkles, or left beautifully plain.
Let’s dive into the step-by-step instructions!
Ingredients
Dry Ingredients:
- 3 1/4 cups (420g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 2/3 cup (200g) unsulphured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
2. Cream Butter and Sugar
Using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute until smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until the mixture is creamy. Scrape down the bowl as needed.
3. Incorporate Egg and Vanilla
Add the egg and vanilla extract, and beat on high speed for 2 full minutes. The mixture may appear slightly separated; this is normal.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, beating on low speed until combined. The dough will be thick and slightly sticky.
5. Chill the Dough
Divide the dough in half. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 3 hours (or up to 3 days). Chilling is essential for rolling out the dough easily and preventing it from spreading during baking.
6. Roll Out the Dough
Preheat your oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone mats.
Remove one disc of dough from the refrigerator. Lightly flour your work surface, rolling pin, and hands. Roll out the dough to about 1/4-inch thickness. If the dough cracks, use your fingers to press it back together.
Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on prepared baking sheets. Gather and re-roll scraps until all dough is used. Repeat with the second disc.
7. Bake the Cookies
Bake for 9–10 minutes (adjust timing based on cookie size). Smaller cookies may need only 8 minutes, while larger cookies may take up to 11 minutes. Rotate baking sheets halfway through to ensure even baking. For soft cookies, stick to the suggested bake times.
8. Cool and Decorate
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, decorate with icing, sprinkles, or enjoy plain.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Make-Ahead:
- Baked cookies (decorated or not) freeze well for up to 3 months.
- Unbaked dough discs can also be frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Gingerbread Houses: This dough isn’t sturdy enough for gingerbread houses. Use a dedicated gingerbread house recipe instead.
Special Tools
- Electric mixer (handheld or stand)
- Rolling pin
- Parchment paper or silicone baking mats
- Cookie cutters
- Cooling rack
These gingerbread cookies are a festive favorite and will fill your home with the warm, inviting scents of the holidays. Perfect for making memories with loved ones! 🎄🎅