Classic gingerbread cookies spiced (Print version)
Crisp-edged, soft-centered gingerbread with warm spices and festive decoration options.
# Ingredient List:
→ Dry Ingredients
01 - 3 cups all-purpose flour (375 g)
02 - 3/4 teaspoon baking soda
03 - 1 tablespoon ground ginger
04 - 1 tablespoon ground cinnamon
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened (170 g)
09 - 3/4 cup packed dark brown sugar (150 g)
10 - 1 large egg
11 - 1/2 cup unsulphured molasses (120 ml)
12 - 1 teaspoon pure vanilla extract
→ For Decoration (optional)
13 - Royal icing or simple glaze
14 - Assorted sprinkles or candies
# How To Make It:
01 - In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until evenly blended.
02 - In a separate bowl, beat the softened butter and packed dark brown sugar with an electric mixer until light and fluffy; then incorporate the egg, molasses, and vanilla extract, mixing until fully combined.
03 - Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
04 - Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight to firm.
05 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
06 - On a lightly floured surface, roll out each dough disk to about 1/4 inch (6 mm) thickness; use cookie cutters to shape cookies.
07 - Place the cut shapes about 1 inch apart on the prepared baking sheets, then bake for 8 to 10 minutes until the edges are just firm.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely prior to decorating.
# Expert Advice:
01 -
- They're crispy at the edges but stay soft in the middle, which means they're actually fun to bite into instead of shattering like glass.
- The molasses gives them a depth that regular sugar cookies can't touch, and the spice blend hits that sweet spot between warm and complex.
02 -
- Baking time is everything—eight minutes gives you chewy centers, ten minutes gives you crispy-all-the-way-through cookies, so taste one and decide what you prefer next time.
- If your dough cracks when you roll it out, it's too cold; let it sit on the counter for five minutes and it'll be easier to work with.
03 -
- Use a cookie scoop to cut your rolled dough into shapes if you don't have enough cutters—it's slower, but you'll get more uniform cookies that bake evenly.
- Let your butter come to room temperature naturally instead of softening it in the microwave, which can make it greasy and throw off the texture.