Print
Description
A simple recipe for delicious gingerbread cookies, perfect for holiday baking and decorating.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the molasses until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Cut out shapes using cookie cutters.
- Place cookies on the prepared baking sheets, about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate as desired once cooled.
Notes
- For crispier cookies, bake for an additional minute or two.
- Dough can be stored in the refrigerator for up to 3 days.
- Use your favorite royal icing and sprinkles for decorating.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg