These classic gingerbread cookies are warm, spiced, and perfect for the holiday season. With a combination of molasses, cinnamon, and ginger, they offer a deliciously sweet and slightly tangy flavor. Fun to decorate and enjoy with family or friends!
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1/2 cup molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Cream butter and sugar: Beat butter and brown sugar together until light and fluffy.
- Add egg and molasses: Beat in egg, molasses, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until combined. The dough will be thick.
- Chill dough: Divide dough into two portions, wrap in plastic wrap, and chill for at least 1 hour.
- Roll dough: Roll dough on a floured surface to about 1/8-inch thickness.
- Cut shapes: Use cookie cutters to cut out shapes (gingerbread men, stars, etc.).
- Bake: Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are firm.
- Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate (optional): Once cooled, decorate with icing or sprinkles if desired.
