Gingerbread Cookies Recipe
Kick of your holiday season with the BEST Gingerbread Cookies Recipe. These soft and chewy cookies are bursting with gingerbread flavor.
Equipment
- 1 mixing bowl or Stand Mixer
- 1 Rolling Pin
- 1 Cookie Cutter
- 1 Baking Sheet
Ingredients
- 23/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 large egg
- 1/3 cup molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine dry ingredients, flour, baking soda, ginger, cinnamon, nutmeg, and salt in a bowl, then set the bowl aside.
- In a large separate mixing bowl, using an electric mixer, or the paddle attachment on a stand mixer, add the butter and brown sugar. Cream the butter and brown sugar together at medium speed. Add in the egg, vanilla extract, and molasses. Continue mixing on medium-high speed until well combined.
- Slowly, add the flour mixture into the mixture and continue mixing on medium-low speed until all of ingredients are combined and a soft dough forms. Scrape the inside of the bowl if needed to get all of the ingredients into the dough.
- Remove the dough, and then flatten into a disc. Wrap the gingerbread disc of dough in plastic wrap and chill for about 30 minutes. While dough is chilling preheat Oven to 350 degrees F and prepare the cookie sheets with parchment paper or a silicone baking mat.
- After thirty minutes, remove the chilled dough from the plastic wrap. Place the dough in between two pieces of parchment paper with small dowels or butter knives in between the sheets. Using a rolling pin, roll dough about 1/4 inch in thickness. Cut into shapes with cookie cutter. Place cookies on a prepared baking sheets, lined with parchment paper.
- If dough begins to soften, rewrap and chill in between batches. Soft dough is a little trickier to use and can spread while baking, distorting the cookie shape.
- Bake cookies in the oven 8-10 minutes until dough is firm and the edges of cookies are just turning golden brown. I like to rotate the pan every two-three minutes cook time to ensure even baking. Remove cookies from the oven and let them cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Notes
The great thing about these ginger molasses cookies other than its classic gingerbread flavor, is that you can use the cookie dough for making fun edible things! Grab some of your favorite cookie cutters and make shapes besides gingerbread men, or even divide dough so that you can create gingerbread houses as well.
Once you bake these cookies, you can decorate the gingerbread people and use royal icing or a store bought icing in a pastry bag and create an epic gingerbread man! We also like to use cinnamon candies for the buttons on the belly. (or decorate those gingerbread houses!)
Nutrition
Calories: 187kcalCarbohydrates: 33gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 102mgPotassium: 115mgFiber: 1gSugar: 10gVitamin A: 130IUVitamin C: 0.003mgCalcium: 23mgIron: 2mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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