Super Easy Gingerbread Cookies Recipe

Yields: About 2 dozen cookies
Prep Time: 10 minutes (+ chilling time)
Bake Time: 8-12 minutes

Ingredients:

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice (optional)

Wet Ingredients

  • ¾ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • ¼ cup molasses (unsulphured)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Optional for Rolling: Granulated sugar

Equipment

  • Large and medium bowls
  • Whisk
  • Electric mixer (stand mixer or handheld)
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Instructions:

  • Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and allspice (if using). Set aside.
  • Cream Wet Ingredients: In a separate bowl, use an electric mixer to cream the softened butter and brown sugar. Beat for about 2 minutes until light and fluffy.
  • Add Molasses, Egg, and Vanilla: Beat in the molasses until well combined. Then add the egg and vanilla, mixing until fully incorporated.
  • Mix Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough comes together. Don’t overmix.
  • Chill the Dough: Divide the dough in half, form into discs, and wrap each in plastic wrap. Chill in the refrigerator for at least 2 hours, or preferably overnight.
  • Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  • Roll and Cut: Remove dough from refrigerator and let rest for 5 minutes at room temperature. On a lightly floured surface, roll out one dough disc to ¼ inch thickness. Cut into desired shapes using cookie cutters.
  • Optional Sugar Coating: If desired, roll dough balls lightly in granulated sugar before placing on the baking sheets.
  • Bake: Bake for 8-12 minutes, or until the edges are lightly browned. Watch carefully so they don’t overbake!
  • Cool and Decorate: Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. Decorate with icing if desired.

Tips:

  • Room Temperature Ingredients: Using room temperature butter, egg, and molasses makes blending easier.
  • Don’t Overmix: Overmixing can lead to tough cookies.
  • Chill Time: Chilling helps the dough firm up making rolling and cutting easier.
  • Adjust Spices: Play with the spice ratios to suit your taste.
  • Storage: Store cookies in an airtight container at room temperature.

Enjoy your homemade gingerbread treats!

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