Classic Gingerbread Cookies
These classic gingerbread cookies are perfectly spiced and feature a delightful crisp edge with a slightly chewy center, making them a festive treat for any occasion.
Equipment
- Large bowl
- Whisk
- Mixing bowls
- Plastic wrap
- Baking sheets
- Parchment paper
- Rolling pin
- Cookie cutters
- Wire rack
Ingredients
Dry Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, softened
- 1/2 cup Brown sugar
- 1/2 cup Molasses (unsulphured)
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Prepare the Dough
- Whisk together the dry ingredients in one bowl.
- Cream softened butter and brown sugar, then beat in molasses, egg, and vanilla extract.
- Gradually add dry ingredients to wet ingredients to form a soft dough, then chill for 30 minutes to 2 hours.
Bake the Cookies
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll out dough to 1/4-inch thickness, cut into shapes, and transfer to baking sheets.
- Bake for 8-10 minutes until edges are golden, then cool on baking sheets before transferring to a wire rack.
Notes
For best results, ensure your butter is truly softened to room temperature for easier creaming. Adjust the baking time slightly based on your oven and desired crispness. These cookies are delicious on their own or decorated with icing!