Name: Gingerbread Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 20 min
Cuisine: American
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

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

Step 1: In a large mixing bowl, beat softened butter and brown sugar together until creamy and light, about 2 minutes, using a hand or stand mixer.

Step 2: Add the molasses, egg, and vanilla extract to the butter mixture. Mix until smooth and fragrant with warm spices.

Step 3: In a separate bowl, whisk together the sifted flour, ground ginger, cinnamon, cloves, allspice, baking soda, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will become thick and slightly sticky.

Step 5: 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.

Step 6: Preheat your oven to 180°C (350°F). Remove one disc of dough from the fridge and place it on a lightly floured surface.

Step 7: 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.

Step 8: Use festive cookie cutters to cut out shapes from the dough, pressing firmly and lifting straight up to keep the shapes intact.

Step 9: Transfer the cut cookies to a parchment-lined baking sheet, spacing them about 1 inch apart to allow for spreading.

Step 10: 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.

Step 11: 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.

Step 12: Once cooled, enjoy these spicy, fragrant gingerbread cookies with a cup of hot cocoa or share with friends and family for a festive treat.

Tips & Variations

For extra flavor, try adding a teaspoon of freshly grated ginger to the dough.

If you prefer softer cookies, reduce the baking time by a minute or two.

Replace allspice with nutmeg if you don’t have it on hand.

Decorate the cooled cookies with icing or sprinkle with coarse sugar for a festive touch.

FAQs

Can I freeze gingerbread cookie dough?

Yes, you can freeze the dough after dividing it into discs. Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.

Why are my gingerbread cookies spreading too much?

This usually happens if the dough is too warm or the butter wasn’t properly chilled before baking. Make sure to chill the dough thoroughly and avoid rolling it too thin to prevent excessive spreading.