Description
Classic homemade gingerbread cookies with warm spices and rich molasses, perfect for holiday baking and decorating. These cookies are soft yet crispy when rolled thin and provide a delightful gingerbread flavor that’s ideal for festive gatherings.
Ingredients
Scale
Wet Ingredients
- 12 tablespoons (170g) unsalted butter
- 3/4 cup (159g) light brown sugar or dark brown sugar, packed
- 3/4 cup (255g) molasses
- 1 large egg
Dry Ingredients
- 1 teaspoon table salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/4 teaspoon allspice or cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 3/4 cups (450g) King Arthur Unbleached All-Purpose Flour
Instructions
- Melt and mix wet ingredients: In a saucepan set over low heat, or in the microwave, melt the butter, then stir in the brown sugar, molasses, salt, and spices until combined and smooth.
- Cool and add egg: Transfer the mixture to a medium-sized mixing bowl, allow it to cool to lukewarm, then beat in the egg thoroughly.
- Combine dry ingredients: Whisk together the baking powder, baking soda, and flour in a separate bowl.
- Mix dry into wet: Stir the dry ingredients into the molasses mixture. The dough will be very soft and sticky; resist adding more flour as it firms up during chilling.
- Chill the dough: Divide the dough in half, shape each into a thick rectangle, wrap well, and refrigerate for at least 1 hour. Proper chilling is necessary to make the dough easier to roll out.
- Prepare to bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper for easy cleanup; greasing is optional.
- Roll out dough: On a floured surface or between parchment and plastic wrap, roll one piece of chilled dough to 1/8″ to 1/4″ thickness. Use flour to prevent sticking or rely on the rolling method to avoid extra flour.
- Cut shapes: Use floured cookie cutters to cut out shapes, placing them close together to minimize scrap.
- Bake cookies: Transfer cookies to ungreased baking sheets or leave on parchment if rolled that way. Bake for 8-12 minutes until edges are slightly browned and cookies feel firm to the touch.
- Cool and decorate: Let the cookies cool on the baking sheets for a few minutes to set, then move to a wire rack to cool completely before decorating with Royal Icing or Simple Cookie Glaze if desired.
Notes
- Do not add extra flour beyond what is specified; chilling solidifies the dough and makes it manageable.
- Rolling the dough thinner results in crispier cookies.
- Using parchment paper or plastic wrap during rolling helps reduce sticking without extra flour.
- Decorate after cookies are completely cooled for best results.
- Cookies can be stored in an airtight container for up to one week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, Christmas baking
