Save Soft, chewy, and warmly spiced, these classic gingerbread cookies are perfect for the holiday season. Ideal for decorating, gifting, or enjoying with a mug of hot chocolate.
I have fond memories of baking these gingerbread cookies with my family every holiday season, filling the house with their warm, spicy aroma.
Ingredients
- Wet Ingredients: 3/4 cup (170 g) unsalted butter, softened, 3/4 cup (150 g) packed dark brown sugar, 1/2 cup (120 ml) unsulphured molasses, 1 large egg, 1 tsp pure vanilla extract
- Dry Ingredients: 3 cups (375 g) all-purpose flour, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- For Decorating (Optional): Royal icing or store-bought icing, Sprinkles, sanding sugar, or candies
Instructions
- Step 1:
- In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Step 2:
- Add molasses, egg, and vanilla extract, mixing until fully combined.
- Step 3:
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 5:
- Divide dough in half, flatten each into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
- Step 6:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 7:
- On a lightly floured surface, roll out one dough disk to 1/4-inch (6 mm) thickness. Cut into shapes using cookie cutters.
- Step 8:
- Place cookies 1 inch apart on prepared baking sheets.
- Step 9:
- Bake for 8 10 minutes, or until edges are set but centers look slightly soft.
- Step 10:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Step 11:
- Decorate as desired once completely cooled.
Save Baking these cookies has become a treasured family tradition that brings us all together every holiday.
Notes
For softer cookies, avoid overbaking. If desired, sprinkle with powdered sugar instead of icing. Add a pinch of black pepper for a spicier cookie. Pairs well with chai tea or mulled wine.
Required Tools
Mixing bowls, Electric mixer or stand mixer, Plastic wrap, Rolling pin, Cookie cutters, Baking sheets, Parchment paper, Cooling rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter). Check decorations and icing for possible allergens. Always verify ingredient labels if allergies are a concern.
Save These classic gingerbread cookies are sure to bring warmth and joy to your holiday celebrations.
Recipe FAQs
- → What spices are used in this gingerbread?
Ground ginger, cinnamon, cloves, and nutmeg provide the warm, festive spices characteristic of these treats.
- → How can I achieve softer texture?
Avoid overbaking and remove from oven when edges are set but centers remain slightly soft for a chewy bite.
- → Is chilling the dough necessary?
Chilling helps the dough firm up, making it easier to roll out and cut precise shapes.
- → Can I decorate these after baking?
Yes, once completely cooled, you can decorate them with royal icing, sprinkles, or candies for festive flair.
- → What pairs well with these gingerbread?
They pair wonderfully with chai tea, mulled wine, or a warm cup of hot chocolate.
- → Are there common allergens present?
These contain wheat, eggs, and dairy. Check decorations carefully if allergies are a concern.