Description
These classic Gingerbread Cookies are soft, spiced, and perfect for the holiday season. Infused with warm spices like cinnamon, ginger, cloves, and nutmeg, and sweetened with molasses, this recipe yields tender cookies that are ideal for decorating with icing and festive toppings.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 1/2 teaspoons vanilla extract
- Optional: zest of one small orange
Icing Ingredients
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon vanilla extract
- Optional toppings: simple icing, red hots, sprinkles, etc.
Instructions
- Prepare Ingredients: Ensure the unsalted butter is softened to room temperature for easier creaming and smoother dough consistency.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking soda, ground cloves, ground nutmeg, and salt. This blend of spices creates the signature warm flavor of gingerbread cookies.
- Cream Wet Ingredients: In a separate bowl, cream the softened butter and brown sugar together until the mixture is fluffy and light. Then, add the egg, molasses, and vanilla extract, mixing thoroughly until combined. Optionally add the zest of one small orange for a citrusy note.
- Combine Dough: Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing until a cohesive dough forms. Avoid overmixing to keep the texture tender.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least one hour. Chilling firms up the dough, making it easier to roll out and shape.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to a thickness of about 1/4 inch. Use cookie cutters to cut into desired shapes.
- Bake Cookies: Arrange cookie shapes on baking sheets lined with parchment paper or silicone mats, leaving space between each. Bake in the preheated oven for approximately 10 minutes, or until the edges are firm but the centers remain slightly soft.
- Cool and Decorate: Allow cookies to cool completely on a wire rack before decorating with icing made from powdered sugar, milk, and vanilla extract. Add optional toppings like red hots or sprinkles as desired.
Notes
- Softening butter to room temperature significantly improves the texture of the dough.
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to avoid sticking and facilitate easy cleanup.
- Decorate cookies once they have fully cooled to prevent icing from melting.
- Orange zest is optional but adds a nice citrus touch that complements the spices well.
