Ingredients

12 tablespoons (170g) unsalted butter

3/4 cup (159g) light brown sugar or dark brown sugar, packed

3/4 cup (255g) molasses

1 teaspoon table salt

2 teaspoons cinnamon

2 teaspoons ginger

1/4 teaspoon allspice or cloves

1 large egg

1 teaspoon baking powder

1/2 teaspoon baking soda

3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour

Instructions

Step 1: In a saucepan set over low heat, or in the microwave, melt the butter. Stir in the brown sugar, molasses, salt, and spices until well combined.

Step 2: Transfer the warm mixture to a medium-sized bowl and let it cool to lukewarm. Beat in the egg until smooth.

Step 3: Whisk together the baking powder and baking soda with the flour. Stir the dry ingredients into the molasses mixture. The dough will be very soft and sticky; resist adding more flour as it will firm up when chilled.

Step 4: Divide the dough in half and shape each half into a thick rectangle. Wrap tightly and refrigerate for at least 1 hour. Chilling is important for easier rolling.

Step 5: Preheat your oven to 350°F (175°C). Prepare baking sheets – no need to grease, but lining with parchment paper helps with cleanup.

Step 6: On a floured surface, roll one portion of dough to 1/8″ to 1/4″ thickness. Use flour on both sides if sticky, or roll between parchment or plastic wrap to avoid sticking without extra flour.

Step 7: Cut out shapes using floured cookie cutters, placing them close together to minimize scraps.

Step 8: Transfer cookies to the baking sheets. Bake for 8 to 12 minutes until edges are slightly brown and cookies feel firm. Let cool on the pan for a few minutes, then move to a wire rack to cool completely. Repeat with remaining dough.

Step 9: Decorate with Royal Icing or Simple Cookie Glaze if desired once fully cooled.

Tips & Variations

Use plastic wrap when rolling to prevent sticking and reduce extra flour, which can toughen cookies.

For a spicier kick, increase ginger or add a pinch of black pepper.

Try substituting half the allspice with cloves for a slightly different flavor.

Decorate with colored icing or sugar sprinkles for festive occasions.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for longer storage. Make sure to wrap it tightly to prevent drying out.

Why are my gingerbread cookies too soft or crumbly?

Softness can be due to underbaking or rolling the dough too thick. Crumbliness often happens if too much flour is added or the dough wasn’t properly chilled. Stick to the recipe’s rolling thickness and chilling time for best results.