Homemade Gingerbread Cookies
These Homemade Gingerbread Cookies are soft, chewy, and packed with warm spices and rich molasses. Sturdy enough for cutting and decorating, yet tender enough to enjoy straight from the oven with a mug of hot cocoa, they are the perfect nostalgic holiday treat that brings smiles to everyone who tries them.
Equipment
- Mixing bowls Medium and large
- Whisk
- Rolling Pin Adjustable with thickness rings recommended
- Cookie cutters Gingerbread man or other shapes
- Baking sheets Half sheet pans recommended
- Parchment paper
- Cooling rack
- Spatula
Ingredients
- 3 cups all-purpose flour 360g
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter 113g, softened
- 1/2 cup brown sugar 100g, packed
- 1/2 cup molasses 170g, unsulphured recommended
- 1 large egg
- 1 tsp vanilla extract
Optional for Decorating
- royal icing optional
- sprinkles optional
- candies optional
Instructions
- Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl until evenly distributed. Set aside.
- Beat softened butter and brown sugar on medium speed for about 2 minutes until light and fluffy. Scrape down the bowl.
- Add molasses, egg, and vanilla to the butter mixture. Beat on low speed for about 1 minute until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low just until the dough comes together and no dry flour remains. Do not overmix.
- Divide dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll one chilled dough disc on a lightly floured surface to about 1/4-inch thickness. Keep the second disc refrigerated until ready to use.
- Cut out shapes with cookie cutters, place on prepared baking sheets about 1 inch apart, and re-roll scraps to cut more shapes.
- Bake for 8 to 10 minutes until the edges are just set. The centers will look soft but firm up as they cool. Avoid overbaking.
- Let cookies rest on the baking sheet for 1 to 2 minutes, then transfer to a cooling rack. Decorate with royal icing, sprinkles, or candies once fully cool.
Notes
- Chill the dough thoroughly for at least 1 hour so it is easier to roll and cut.
- Use fresh spices for the best flavor, since old spices lose their potency.
- Do not overmix the dough to keep the cookies tender.
- Roll the dough to an even 1/4-inch thickness so every cookie bakes at the same pace.
- Let cookies cool completely before decorating so the icing does not melt.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies in a freezer-safe container for up to 3 months.
- To refresh cookies, warm in a 300°F oven for 2 to 3 minutes to restore chewy texture.
- If using salted butter, reduce the added salt to 1/4 tsp.
- Swap molasses for honey for a milder flavor, or add a pinch of cayenne for a spicy kick.
Nutrition
Serving: 1CookieCalories: 140kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 100mgFiber: 0.5gSugar: 10g
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