Classic Gingerbread Cookies for a Cozy Holiday
Classic gingerbread cookies that are chewy, aromatic, and perfect for the holidays. This simple recipe uses fresh ginger and molasses for deep flavor. Enjoy them warm or store them in an airtight container for up to a week.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups & spoons
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
For the Dough
- 3 cups all‑purpose flour
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 large egg
Instructions
Step 1: Whisk the Dry Ingredients
- Combine flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures the spices are evenly distributed for a harmonious flavor.
- Tip: Use a sieve to break up any clumps before adding to the dough.
Step 2: Cream Butter and Sugar
- Beat butter and brown sugar until light and fluffy. The texture should resemble soft clouds, hinting at the cookies’ tenderness.
- Tip: A room‑temperature butter beats faster and mixes more evenly.
Step 3: Add Molasses and Egg
- Whisk in molasses until the mixture is a deep, amber hue, then fold in the egg, which binds the dough and enriches its crumb.
- Tip: Reserve a tablespoon of molasses for glazing; it caramelizes beautifully.
Step 4: Combine Wet and Dry
- Gradually stir the dry mixture into the wet, mixing just until the dough comes together. Over‑mixing can make cookies tough.
- Tip: If the dough feels too sticky, chill it for 30 min before rolling.
Step 5: Chill the Dough
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour; this firmed texture makes rolling easier and prevents spread.
Step 6: Roll and Cut
- Preheat the oven to 350 °F (175 °C). Roll the dough to ¼ in (6 mm) thickness on a lightly floured surface. Use gingerbread men cutters or a cookie cutter of your choice.
- Tip: Place a parchment‑lined sheet on the counter before rolling to avoid sticking.
Step 7: Bake Until Set
- Arrange cookies 2 in (5 cm) apart on parchment paper and bake for 10–12 min, or until edges are firm but centers remain soft.
- Tip: Rotate the sheet halfway through for even browning.
Step 8: Cool and Store
- Let cookies cool on the sheet for 5 min before transferring to a rack. Store in an airtight container; they stay fresh for up to 1 week.
Notes
Pro tips: Chill dough longer if your kitchen is warm; add a teaspoon of vanilla extract for subtle sweetness; sprinkle a pinch of sea salt over the dough before baking to enhance spice; use a silicone mat to keep cookies from sticking during baking.