My Favorite Gingerbread Cookies
My favorite gingerbread cookies recipe, loved by millions, soft in the centers, crisp on the edges, and perfectly spiced.
Equipment
- mixing bowl
- Electric mixer
- baking sheets
- silicone baking mats
- Rolling pin
- cookie cutters
- Cooling Rack
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon ground ginger 1 full Tablespoon!
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cloves
Wet Ingredients
- 10 tablespoons unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- 0.75 cups brown sugar packed light or dark
- ⅔ cup molasses (160ml; about 200g, do not use blackstrap; prefers Grandma’s brand)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Optional Decorations
- easy cookie icing [link](https://sallysbakingaddiction.com/easy-glaze-icing/)
- royal icing [link](https://sallysbakingaddiction.com/royal-icing/)
- cookie buttercream [link](https://sallysbakingaddiction.com/cookie-decorating-buttercream/)
Instructions
Preparation
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In a separate large bowl, beat the butter for 1 minute on medium speed until smooth and creamy. Add brown sugar and molasses, beat until combined and creamy. Add egg and vanilla, beat on high speed for 2 minutes.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined. Divide dough, wrap in plastic wrap, and chill for at least 3 hours.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Roll out chilled dough to ¼-inch thick, cut into shapes, and place on prepared baking sheets.
- Bake for about 9-10 minutes, rotating the pan halfway. Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Once cooled, decorate as desired.
Notes
Baked and decorated cookies freeze well for up to three months. Unbaked dough discs can also freeze well. Thaw overnight in the refrigerator before continuing.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 100IUCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!