Gingerbread Cookies
Delightfully spiced gingerbread cookies that fill your home with holiday cheer, perfect for decorating and sharing with family and friends.
Ingredients
For the cookie dough
- 3 cups all-purpose flour
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter (softened)
- ½ cup molasses
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Instructions
Preparation
- Cream the softened butter and packed brown sugar together in a large bowl until the mixture is light and fluffy.
- Beat in the molasses and the large egg until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and all the spices (ginger, cinnamon, cloves, nutmeg).
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Wrap the dough in plastic wrap and chill it in the refrigerator for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough to a thickness of about ¼ inch on a floured surface.
- Cut the rolled dough into your desired shapes using cookie cutters.
- Place the cut-out cookies onto a baking sheet and bake them in the preheated oven for 8–10 minutes or until the edges are firm.
- Allow the cookies to cool completely before decorating with icing or sprinkles.
Notes
Store gingerbread cookies in an airtight container at room temperature for about one week. For longer storage, freeze them wrapped properly to avoid freezer burn.