Description
These Gingerbread Cookies are a timeless holiday favorite, offering a perfect balance of warm spices, rich molasses, and tender chewiness. Crafted with care, these cookies are ideal for festive celebrations and are designed to hold their shape beautifully for decorating.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 g, plus more for rolling)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves (reduce to 1/4 tsp if preferred)
- 1 tsp orange zest (optional, for a festive lift)
- 1/4 tsp nutmeg (optional, for extra cozy depth)
- Pinch of black pepper (optional, for subtle warmth)
Wet Ingredients
- 3/4 cup unsalted butter (170 g, softened, not melted)
- 3/4 cup dark brown sugar (packed, 150 g)
- 2/3 cup unsulphured molasses (160 g)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, orange zest, nutmeg, and black pepper. Set aside to allow the spices to distribute evenly.
- Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and dark brown sugar together for 2 to 3 minutes until light and fluffy. This step is crucial for tender cookies with the right structure.
- Add molasses and egg: Beat in the unsulphured molasses until fully blended, creating a glossy mixture with an enticing aroma. Then add the egg and vanilla extract; mix just until smooth.
- Combine wet and dry ingredients: Add the dry mixture to the wet ingredients in two additions, mixing on low speed until no streaks of flour remain. Avoid overmixing to keep the cookies tender and not tough.
- Chill the dough: Divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours or overnight for best results. Chilling ensures the cookies hold their shape and prevents spreading during baking.
- Roll and cut: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about 1/4 inch (6 mm) thickness. Cut into desired shapes using cookie cutters and place them at least 1 inch apart on the baking sheets. If the dough becomes too soft or sticky, chill the cut shapes in the refrigerator for 10 minutes before baking.
- Bake and cool: Bake the cookies for 8 to 10 minutes if using smaller cutters, or 10 to 12 minutes for larger shapes. Bake until the edges are set and the centers are still slightly soft to ensure a chewy texture. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Check for success: If cookies spread too much, chill the dough longer or re-chill the cut shapes before baking. If cookies bake too crisp, reduce baking time as they continue to firm up as they cool. Ensure cookies are fully cooled before decorating with icing or royal icing.
Notes
- Use unsulphured molasses for the best depth of flavor and traditional gingerbread taste.
- Softened butter is critical; do not use melted butter to achieve proper texture and shape retention.
- Adjust spice levels to personal preference, especially the cloves which can be strong.
- Adding orange zest, nutmeg, and black pepper is optional but enhances warmth and complexity.
- Chill dough sufficiently to prevent cookies from spreading during baking.
- Cool cookies completely before decorating to avoid icing melting.
