Classic Gingerbread Cookies (Print-Friendly Version)
Spiced gingerbread baked crisp, perfect for decorating and festive treats.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
3 1/4 cups all-purpose flour
02 -
1 tablespoon ground cinnamon
03 -
1 tablespoon ground ginger
04 -
3/4 teaspoon baking soda
05 -
3/4 teaspoon ground cloves
06 -
1/2 teaspoon ground nutmeg
07 -
1/2 teaspoon salt
→ Wet Ingredients
08 -
3/4 cup unsalted butter, softened to room temperature
09 -
1/2 cup packed brown sugar
10 -
1 large egg
11 -
1/2 cup unsulfured molasses
12 -
1 1/2 teaspoons vanilla extract
→ Optional
13 -
Zest of one small orange
14 -
Simple icing, red hots, sprinkles or other decorations as desired
→ Simple Icing
15 -
2 cups powdered sugar
16 -
2 to 3 tablespoons milk
17 -
1/4 teaspoon vanilla extract
# How to Make It:
01 -
Whisk together flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt in a large mixing bowl; set aside.
02 -
Beat butter and brown sugar with a stand mixer or hand mixer on medium-high speed for 2 minutes until light and fluffy.
03 -
Mix in egg, molasses, and vanilla extract on medium speed until combined, then reduce mixer speed to low and gradually add dry ingredients until just incorporated.
04 -
Divide dough into two equal portions, shape each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until chilled but still pliable.
05 -
Preheat oven to 350°F; line baking sheets with parchment paper.
06 -
On a lightly floured surface, roll out dough to approximately 1/8 inch thickness, cut into desired shapes using cookie cutters, and transfer to prepared baking sheets.
07 -
Bake cookies for 8 to 10 minutes until edges are crisp; cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 -
Whisk powdered sugar, milk, and vanilla extract until smooth; adjust thickness by adding sugar or milk as needed.
09 -
Pipe icing onto cooled cookies using a piping bag, ziplock bag with corner snipped, or squeeze bottle; decorate with sprinkles or candies and serve immediately or store in a sealed container for up to 4 days.
# Extra Tips:
01 -
For best rolling results, chill dough until firm but still soft enough to roll easily, avoiding a hard dough that cracks.