Description
Festive gingerbread cookies embrace holiday cheer with classic spices and sweet memories. Warm aromas and rich molasses create a delightful treat you’ll savor during seasonal celebrations.
Ingredients
Scale
Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170 grams) unsalted butter, softened
- 3/4 cup (150 grams) brown sugar
- 1/2 cup (170 milliliters) molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whip softened butter and brown sugar in a spacious mixing bowl until achieving a pillowy, aerated texture, creating a smooth base for the gingerbread cookies.
- Incorporate egg, rich molasses, and aromatic vanilla extract into the butter mixture, blending thoroughly until the ingredients harmonize seamlessly.
- In a separate vessel, sift together flour, ground ginger, warm cinnamon, fragrant cloves, earthy nutmeg, baking soda, and salt, ensuring an even distribution of spices.
- Slowly fold dry ingredients into the wet mixture, stirring gently until a cohesive dough forms without overmixing.
- Shape the dough into a compact disc, encase completely in plastic wrap, and refrigerate for 60 minutes to allow flavors to meld and dough to firm.
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- On a generously floured surface, roll dough to a uniform 1/4-inch thickness, creating an even foundation for cookie cutting.
- Use festive cookie cutters to transform dough into desired shapes, transferring delicate pieces onto prepared baking sheets.
- Bake for 8-10 minutes until cookie edges become golden and firm, watching carefully to prevent over-browning.
- Remove from oven and allow cookies to cool completely on wire racks before adorning with decorative icing or embellishments.
Notes
- Swap out regular flour for gluten-free flour blend to make these cookies celiac-friendly without compromising taste or texture.
- Chill dough longer than an hour for more intense spice flavor and easier rolling, preventing sticky dough during cutting.
- Use parchment paper or silicone baking mats to prevent cookie bottoms from burning and ensure even browning.
- Reduce baking time by 1-2 minutes for softer cookies, or extend by 2-3 minutes for crispier gingerbread with deeper caramelized edges.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 130 kcal
- Sugar: 6 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg