Description
This gingerbread cookie recipe is soft, spiced, and full of holiday charm. Made with molasses, cinnamon, and ginger, they’re perfect for decorating or enjoying on their own.
Ingredients
3 cups all-purpose flour
¾ cup brown sugar, packed
½ cup unsalted butter, softened
½ cup molasses
1 large egg
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
Instructions
Cream the butter and brown sugar together until light and fluffy.
Beat in the molasses and egg until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Wrap the dough in plastic wrap and chill for 1 hour.
Preheat oven to 350°F (175°C).
Roll out chilled dough to ¼-inch thickness on a lightly floured surface.
Cut into desired shapes with cookie cutters.
Place cookies on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until edges are just set.
Let cool completely before decorating with icing or sprinkles.
Notes
For crispier cookies, roll thinner and bake slightly longer.
Dough can be made ahead and stored in the refrigerator for up to 3 days.
Use royal icing or simple powdered sugar glaze for decorating.
Let cookies cool completely before storing in airtight containers to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, European Holiday Baking
