Description
This easy crispy gingerbread cookie recipe brings the classic holiday flavor you love with none of the fuss. No rolling, no cutters—just simple, spiced, crunchy perfection.
Ingredients
1/2 cup unsalted butter, softened
2/3 cup sugar
1/3 cup brown sugar, lightly packed
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons fancy molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup sanding sugar (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone mat.
In a large bowl, beat butter, sugar, and brown sugar until creamy (2–3 minutes).
Mix in molasses until combined.
Add egg yolk and vanilla; beat to incorporate.
Sift together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add to wet mixture; mix on low until just combined.
Scoop 1½ teaspoons of dough, roll into balls, and coat in sanding sugar.
Place on baking sheet with 2 inches of space between; flatten each ball with the bottom of a glass.
Bake for 10 minutes.
Cool on baking sheet for 3 minutes before transferring to a wire rack.
Notes
No rolling pin or cookie cutters needed—just shape and bake!
For a festive touch, use colored sanding sugar.
Store in an airtight container for up to 1 week for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Christmas, North American
