Classic gingerbread cookies with warm spices like ginger, cinnamon, and cloves. These soft and flavorful cookies are perfect for holiday baking and decorating.
Total Time:30 minutes
Yield:24 cookies
Ingredients
Dough
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 large egg
3 cups all-purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which creates a tender texture.
Add Wet Ingredients: Beat in the molasses and the large egg until fully incorporated, adding rich flavor and moisture to the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt to evenly distribute the spices and leavening.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
Roll Out Dough: On a floured surface, roll out the dough to about 1/4-inch thickness, making it even for consistent baking.
Cut Shapes: Use cookie cutters to cut the dough into desired shapes and transfer them onto the prepared baking sheets, spacing them slightly apart.
Bake: Bake cookies for 10 minutes or until the edges are set and lightly firm to touch but still soft inside.
Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, preparing them for decorating or serving.
Notes
For extra flavor, chill the dough for 1 hour before rolling to make it easier to handle.
Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheets.
Decorate cooled cookies with royal icing or sprinkle with powdered sugar for a festive touch.
Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
Substitute molasses with dark corn syrup if molasses is unavailable, though flavor will be slightly different.
