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My Favorite Gingerbread Cookies

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These classic gingerbread cookies are soft in the centers, crisp on the edges, perfectly spiced, and great for decorating during the holiday season.

Ingredients

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2/3 cup (160ml) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more as needed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Instructions

  1. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
  2. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy-looking.
  3. Scrape down the sides and bottom of the bowl as needed. Beat in the egg and vanilla on high speed for 2 minutes. The mixture may look separated; that’s OK.
  4. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined.
  5. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and slightly sticky.
  6. Divide dough in half and place each half onto a large piece of plastic wrap. Wrap each tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days in the refrigerator.
  7. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  8. Remove one disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out the disc until 1/4 inch thick. Cut into shapes.
  9. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps and continue cutting until all is used.
  10. Bake cookies for about 9–10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If larger, about 11 minutes.
  11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

  • Make-ahead: Baked and decorated cookies freeze well for up to 3 months.
  • You can chill the dough discs for up to 3 days or freeze for up to 3 months.
  • Use unsulphured molasses for best flavor (avoid blackstrap).
  • Chilling the dough is essential to prevent spreading.
  • Use flour generously when rolling out to prevent sticking.

Nutrition

Find it online: https://yumfamilyrecipes.com/my-favorite-gingerbread-cookies/