Gingerbread Cookies
Delicious and festive gingerbread cookies that are easy to make and perfect for holiday celebrations.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Must be softened, not melted.
- 1 cup packed brown sugar
- 1/2 cup molasses Can substitute with honey or maple syrup.
- 1 large egg
For Decoration
- Royal icing For decorating the cookies.
Instructions
Preparation
- Sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt in a large bowl.
- In another bowl, beat the softened unsalted butter with the packed brown sugar until it’s light and fluffy.
- Add the molasses and egg to the butter-sugar mixture, mixing thoroughly until everything is well combined.
- Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Don’t overmix.
- Shape the dough into a thick disk, wrap it in plastic wrap, and refrigerate for at least 2 hours to firm it up.
Baking
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll the chilled dough to about 1/4 inch thick and use cookie cutters to cut out your desired shapes.
- Transfer the cut shapes onto a baking sheet lined with parchment paper, spacing them apart.
- Bake for 8-10 minutes or until they turn a beautiful golden brown.
- Let them cool completely before decorating with royal icing, if you wish.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze wrapped tightly for several months.