Classic Gingerbread Cookies
These classic gingerbread cookies are perfectly spiced and delightfully chewy, making them a festive treat for any occasion. They are easy to make and perfect for decorating.
Equipment
- medium bowl
- large bowl
- electric mixer
- plastic wrap
- baking sheets
- parchment paper
- rolling pin
- cookie cutters
- wire rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter (1 stick), softened
- 0.5 cup granulated sugar
- 0.5 cup unsulphured dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
Optional Icing
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 0.25 teaspoon vanilla extract
- food coloring (optional)
Instructions
Preparation
- In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt, then set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in molasses, egg, and vanilla extract, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined but do not overmix.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to ¼-inch thickness and cut shapes with cookie cutters.
- Transfer cut cookies to prepared baking sheets and bake for 8-10 minutes until edges are lightly golden.
- Cool cookies on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorating (Optional)
- Once cooled, prepare icing by whisking powdered sugar, milk/water, and vanilla, then decorate as desired and let icing set before storing.
Notes
Chilling the dough is essential for easier handling and prevents the cookies from spreading too much during baking. For softer cookies, slightly underbake. For crispier cookies, bake a minute or two longer. Get creative with your cookie cutter shapes and icing decorations!