Gingerbread Cookies
These gingerbread cookies are fragrant and spicy, made by mixing warm spices with molasses and butter to create a rich dough. After rolling out and cutting into festive shapes, they are baked until golden, resulting in crisp edges and a chewy center with a warm, spicy aroma that fills the kitchen. Perfect for holiday celebrations or cozy winter moments.
Equipment
- Mixing bowls
- Rolling Pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/4 cup molasses rich and smoky
- 1 large egg
- 3 cups all-purpose flour sifted
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon preferably Ceylon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice optional
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, beat softened butter and brown sugar together until creamy and light, about 2 minutes, with a hand or stand mixer.
- Add the molasses, egg, and vanilla extract to the butter mixture. Mix until smooth, and the mixture is fragrant with warm spices.
- In a separate bowl, whisk together the sifted flour, ground ginger, cinnamon, cloves, allspice, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will become thick and slightly sticky.
- Divide the dough into two equal portions, shape each into a flat disc, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
- Preheat your oven to 180°C (350°F). Remove one disc of dough from the fridge and place it on a lightly floured surface.
- Use a rolling pin to gently roll out the dough to about 1/4 inch thickness, turning occasionally to ensure even thickness. The dough should feel firm but pliable and should no longer stick excessively.
- Use festive cookie cutters to cut out shapes from the dough, pressing firmly and lifting straight up to keep the shapes intact.
- Transfer the cut cookies to a parchment-lined baking sheet, spacing them about 1 inch apart to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, until the edges are deep golden brown and fragrant. The tops should look set but not overbaked.
- Remove the baking sheet from the oven and let the cookies cool on a wire rack for at least 10 minutes until firm and crisp at the edges.
- Once cooled, enjoy these spicy, fragrant gingerbread cookies with a cup of hot cocoa or share with friends and family for a festive treat.
Notes
Chill the dough thoroughly for easier rolling and cleaner shapes. Store baked cookies in an airtight container for up to a week to keep them fresh and crisp.