Gingerbread Cookies Recipe
Easy Gingerbread Cookies Recipe made with molasses, brown sugar, ginger, cinnamon, and cloves. Perfect for decorating or snacking.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Rubber spatula
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Step 2: Cream the Butter and Sugar
- In a large bowl, beat the butter and brown sugar until light and fluffy. This takes about 2–3 minutes.
Step 3: Add Molasses and Egg
- Beat in the molasses, egg, and vanilla until smooth and glossy. The color will deepen, and it’ll smell incredible already.
Step 4: Combine
- Gradually add the dry ingredients to the wet mixture. Mix just until combined. The dough will be soft but thick.
Step 5: Chill the Dough
- Divide dough into two discs, wrap in plastic, and chill for at least 2 hours. This step matters. It keeps the cookies from spreading.
Step 6: Roll and Cut
- Preheat oven to 350°F (175°C). Roll dough on a lightly floured surface to about ¼-inch thick. Cut into shapes.
Step 7: Bake
- Bake for 8–10 minutes, depending on size. Edges should look set, centers still slightly soft.
Step 8: Cool
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.