My Favorite Gingerbread Cookies
These perfectly spiced gingerbread cookies are soft in the center, slightly crisp on the edges, and filled with the warming flavor of molasses. They're a cozy holiday staple that bake beautifully every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 and ½ cups All-purpose flour spooned and leveled
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cinnamon
- ½ teaspoon Ground allspice
- ½ teaspoon Ground cloves
- 10 tablespoons Unsalted butter softened to room temp
- ¾ cup Packed brown sugar light or dark
- ⅔ cup Unsulphured molasses or dark molasses
- 1 Large egg at room temperature
- 1 teaspoon Pure vanilla extract
- Icing optional, for decorating
Instructions
Instructions
- Whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl.
- In a separate bowl, beat butter and brown sugar on medium-high speed until fluffy, about 2 minutes.
- Beat in molasses, egg, and vanilla. Scrape down bowl as needed to combine.
- Add dry ingredients to wet and mix on low speed until dough forms.
- Divide dough into two discs, wrap in plastic, and chill for at least 3 hours or overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll out dough to ¼ inch on floured surface and cut into shapes.
- Place cookies on baking sheets 1 inch apart and bake for 8–10 minutes depending on size.
- Let cookies cool on pan for 5 minutes, then transfer to wire rack to cool completely.
- Once cool, decorate with optional icing as desired.
Notes
Store cookies in airtight container at room temperature for up to 1 week or freeze for up to 3 months. You can also freeze the raw dough and bake fresh.