Description
These classic gingerbread cookies are rich, warmly spiced, and perfect for holiday baking. Made with molasses, fresh and ground ginger, and a blend of aromatic spices, they offer a soft yet slightly crisp texture. Decorate them with icing and sprinkles to make festive treats that delight all ages.
Ingredients
Scale
Wet Ingredients
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Optional Flavor Enhancers
- 1 2-inch piece fresh ginger, grated
- 1 orange, zested
- 1/2 teaspoon finely ground black pepper
For Decorating
- Sugar cookie icing
- Sprinkles
Instructions
- Mix Wet Ingredients: In a large bowl, use a hand mixer to beat together the softened butter, packed brown sugar, and molasses until the mixture is fluffy, about 2 minutes. Then add the egg and vanilla extract and beat until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, and kosher salt until well mixed.
- Form the Dough: With the mixer on low speed, gradually add the dry ingredients into the wet mixture. Incorporate the optional grated fresh ginger, orange zest, and ground black pepper if using. Mix just until the dough comes together, being careful not to overmix.
- Chill the Dough: Divide the dough into two equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate until firm, approximately 2 to 3 hours. Alternatively, roll each half between parchment sheets to 1/4 inch thickness before chilling.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Roll and Cut Out Cookies: On a lightly floured surface, roll out one chilled dough disc to about 1/4 inch thickness. Use a 3-inch wide gingerbread man cookie cutter to cut shapes. Transfer cookies carefully onto the prepared baking sheets. If rolled between parchment sheets, peel off the top parchment then slide the dough on the bottom paper onto the baking sheet.
- Bake the Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the cookies are slightly puffed and set but not browned overly. Baking time may vary depending on cookie size.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Repeat: Repeat rolling, cutting, and baking with the second disc of dough.
- Decorate: Once cooled, decorate the gingerbread cookies with sugar cookie icing and sprinkles as desired for a festive touch.
Notes
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Chilling the dough ensures the cookies hold their shape during baking.
- Fresh ginger, orange zest, and black pepper add unique layers of flavor but are optional.
- Use parchment paper on baking sheets for easier cookie removal and cleanup.
- Decorate cooled cookies to prevent icing from melting.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, Christmas baking, festive treats
