Ingredients
For the Cookies:
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing (Optional):
- 1 cup powdered sugar
- 2–3 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
1. Prepare the Dough:
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a separate bowl, beat the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Add the molasses, egg, and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Roll and Cut the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one portion of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out shapes like gingerbread men, stars, or hearts.
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one.
3. Bake the Cookies:
- Bake the cookies for 8-10 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
4. Decorate the Cookies (Optional):
- To make the icing, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Transfer the icing to a piping bag or squeeze bottle and decorate your cookies with designs, such as buttons, scarves, or simple outlines.
- Let the icing dry completely before storing or serving the cookies.
Notes
Make-Ahead Instructions:
You can prepare the dough in advance and store it in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months—just thaw it in the fridge before rolling out and cutting.
Storage:
Store your gingerbread cookies in an airtight container at room temperature for up to 1 week. If you’ve decorated them, make sure the icing is fully dry before stacking.
Alternative Icing:
For a different touch, you can use royal icing (egg whites and powdered sugar) for more detailed decorations.
These gingerbread cookies will make the perfect addition to your holiday celebrations. Whether enjoyed with a warm cup of cocoa or shared as a gift, they’re sure to bring smiles to everyone at your festive gathering!
- Prep Time: 60
- Cook Time: 10