Description
These classic gingerbread cookies are soft, fragrant, and perfectly spiced with ginger, cinnamon, cloves, and nutmeg. Made with molasses and brown sugar, they have a rich, deep flavor ideal for holiday baking. The dough is chilled to enhance texture and then rolled out and cut into festive shapes. Optionally decorated with a simple powdered sugar icing, these cookies bring warmth and cheer to any occasion.
Ingredients
Cookie Dough
- 12 Tbsp salted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup unsulphured molasses (not blackstrap)
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Icing (optional)
- 1 cup powdered sugar
- 1-2 Tbsp water
Instructions
- Mix Butter and Sugar: Add the butter and brown sugar to a bowl and use a mixer to beat them together until light and creamy. Add the molasses, vanilla, and egg, and beat until creamy again.
- Combine Dry Ingredients: In a separate large bowl, stir together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg evenly.
- Form Dough: Add about one-third of the flour mixture to the butter and sugar mixture, then beat on low speed until incorporated. Repeat until all of the flour has been added and a very soft cookie dough forms.
- Chill Dough: Transfer the cookie dough to a large piece of plastic wrap, shape into a ball, and wrap tightly. Refrigerate for at least two hours or up to one day to firm up the dough and develop flavors.
- Preheat and Roll Out: When ready, preheat the oven to 350ºF (175ºC). Divide the dough in half for easier handling and keep one half refrigerated. Lightly flour your surface and roll out the dough to about 1/8-inch thickness. Cut into desired shapes.
- Bake Cookies: Place cut cookies on a parchment-lined baking sheet, spacing at least 1 inch apart. Bake for 8 minutes or until cookies are slightly puffed in the center and just beginning to brown on the edges.
- Cool Cookies: Remove from oven and allow the cookies to cool completely on the baking sheet or on a wire rack.
- Prepare Icing (Optional): While the cookies cool, place powdered sugar in a bowl and stir in 1 Tbsp water. Add additional water a little at a time until thick icing forms, about 1-2 Tbsp total.
- Decorate: Transfer icing into a plastic bag and cut a small corner to pipe designs on cooled cookies. Decorate as desired and allow icing to set before serving or storing.
Notes
- Use unsulphured molasses for the best flavor and texture; blackstrap molasses is too strong and bitter.
- Chilling the dough is essential for easy rolling and better texture in the finished cookies.
- Make sure cookies are cooled completely before icing to prevent melting.
- Store cookies in an airtight container at room temperature for up to one week.
- For firmer cookies, bake an additional 1-2 minutes but be careful not to overbake.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
