Description
These heartwarming Gingerbread Cookies are a classic holiday treat, bursting with warm spices like ginger, cinnamon, cloves, and a touch of molasses for rich depth. Softened butter and careful mixing create a tender, perfectly spiced cookie that’s ideal for festive baking and sharing. With simple ingredients and easy steps, these cookies bring joy and the nostalgic flavors of the season to your kitchen.
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
- 1 tsp orange zest (optional, for bright festive lift)
- 1/4 tsp ground nutmeg (optional, for cozy depth)
- Pinch of black pepper (optional, for subtle bakery-style warmth)
Wet Ingredients
- 3/4 cup unsalted butter (170 g, softened)
- 3/4 cup dark brown sugar (packed, 150 g)
- 2/3 cup unsulphured molasses (160 g)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare Ingredients: Gather and measure out all dry and wet ingredients. Ensure your butter is softened, not melted, to create the best texture when creamed with sugar.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, fine salt, ground ginger, ground cinnamon, ground cloves, orange zest, nutmeg, and black pepper until evenly combined.
- Cream Butter and Sugar: In a separate bowl, use an electric mixer or a sturdy spoon to cream the softened butter and dark brown sugar until light and fluffy. This process helps create a tender cookie.
- Add Molasses and Egg: Beat in the unsulphured molasses until thoroughly mixed, then add the egg and vanilla extract, beating until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour. Chilling firms the dough for easier rolling and cuts down spreading during baking.
- Roll and Cut Shapes: Lightly flour your work surface and rolling pin. Roll out dough to about 1/4 inch thickness. Use cookie cutters to shape your gingerbread cookies as desired. Place them on parchment-lined baking sheets.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 8 to 10 minutes, until edges are firm but centers remain slightly soft. Do not overbake to maintain tenderness.
- Cool and Decorate: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Decorate with icing or enjoy plain.
Notes
- Use unsulphured molasses for the deepest, richest flavor.
- Softened butter (not melted) ensures proper creaming and texture.
- Adjust cloves to your spice preference; reduce to 1/4 tsp for milder flavor or keep at 1/2 tsp for bold warmth.
- Adding orange zest, nutmeg, and black pepper enhances complexity and festive notes.
- Chilling the dough is crucial for shaping and prevents excessive spreading in the oven.
- Store cookies in an airtight container to preserve freshness.
