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Classic Gingerbread Cookies

These gingerbread cookies are made with warm spices, molasses, and butter, resulting in a fragrant dough that is rolled out and cut into festive shapes. Baked until golden and crisp at the edges, they have a tender, chewy interior and a rich, spicy aroma that fills the kitchen.
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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Holiday
Servings 24
Calories 150 kcal

Equipment

  • Mixing bowls
  • Rolling pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper
  • Wire rack

Ingredients
  

  • 2 1/4 cups all-purpose flour sifted
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves optional, for depth
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup molasses dark or fancy
  • 1 large egg

Instructions
 

  • Measure out the flour, baking soda, ginger, cinnamon, and cloves into a large mixing bowl. Whisk together until well combined and set aside.
    whisk together the sifted flour
  • In a separate bowl, cream the softened butter and brown sugar together with a hand or stand mixer until the mixture is light, fluffy, and fragrant, about 3 minutes.
    beat softened butter and brown sugar
  • Add the molasses and egg to the creamed butter mixture, mixing well until smooth and glossy.
    Add the molasses, egg
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding until just combined and a cohesive dough forms.
    add the dry ingredients to the wet mixture
  • Gather the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
    Divide the dough into two equal portions
  • Preheat your oven to 180°C (350°F). Lightly flour a clean surface and a rolling pin.
    Preheat your oven to 180°C
  • Unwrap the chilled dough and roll it out evenly to about 0.5 cm (1/4 inch) thickness, rotating occasionally to prevent sticking.
    Use a rolling pin to gently roll
  • Use festive cookie cutters to cut the dough into shapes, pressing firmly to ensure clean edges.
    Use festive cookie cutters
  • Transfer the cut-out cookies onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
    Transfer the cut cookies
  • Bake the cookies in the preheated oven for 8-10 minutes, watching closely until the edges turn golden but the centers remain soft.
    Bake the cookies in the preheated
  • Remove the baking sheet from the oven and let the cookies cool on a wire rack until they are firm and fragrant.
    Remove the baking sheet
  • Once cooled, enjoy your gingerbread cookies as they are or decorate with icing and sprinkles for extra festive flair.
    Once cooled, enjoy these spicy

Notes

Chill dough thoroughly for best rolling and shaping. Keep a close eye on baking time to prevent over-browning. Decorate cookies once completely cooled for neat designs.