Gingerbread Cookies
A classic holiday treat, these Gingerbread Cookies are easy to make and bring warmth and nostalgia to your festive celebrations.
Ingredients
For the Cookie Dough
- 3/4 cup butter, softened At room temperature for a silky mix.
- 3/4 cup packed brown sugar Provides deep sweetness and caramel notes.
- 2/3 cup molasses Key for a robust gingerbread flavor.
- 1 large egg Binds the dough and creates a tender texture.
- 1 tsp pure vanilla extract Adds fragrant warmth.
- 3 1/4 cups all-purpose flour Forms the structure for chewy cookies.
- 1 Tbsp ground ginger Defines the cookie's spice profile.
- 1 tsp baking soda Ensures the cookies rise and don't flatten.
- 1 tsp ground cinnamon Gives a touch of cozy sweetness.
- 1/2 tsp ground cloves Infuses aromatic depth.
- 1/4 tsp ground nutmeg Adds a pinch of warmth.
- 1/2 tsp kosher salt Enhances flavors harmoniously.
- 2 inches fresh ginger, grated (optional) For a fresh pop of flavor.
- 1 aggregate zest of 1 orange (optional) Brightens cookies with citrusy notes.
- 1/2 tsp finely ground black pepper (optional) For a surprising hint of spice.
For Decoration
- to taste sugar cookie icing For bringing a fun, festive flair.
- to taste sprinkles To add color and excitement.
Instructions
Preparation
- Using a hand mixer, beat the softened butter, brown sugar, and molasses until fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until combined.
- If using, fold in grated ginger, orange zest, and black pepper.
Chilling
- Chill the dough for 2-3 hours.
Baking
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Roll out the dough to about 1/4-inch thickness and cut out shapes with cookie cutters.
- Bake for 9-10 minutes, then cool on sheets for 5 minutes before transferring to a wire rack.
- Once cooled, decorate with icing and sprinkles.
Notes
Skip the chilling step at your own peril, as it can lead to cookies that spread too much. Be cautious with spices to avoid overpowering flavors. The cookies continue to firm up as they cool, so take them out while they’re still slightly soft.