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Classic Gingerbread Cookies

Delightful cookies with warm spices and a perfect balance of sweetness, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3.25 cups all-purpose flour The foundation of your cookies.
  • 1 tablespoon ground ginger Brings warmth to the cookie flavor.
  • 1.5 teaspoons ground cinnamon Essential for classic gingerbread taste.
  • 1 teaspoon ground cloves Enhances spiciness of the cookie.
  • 0.5 teaspoon baking soda Helps cookies rise slightly.
  • 0.25 teaspoon salt Balances sweetness.
Wet Ingredients
  • 0.75 cups unsalted butter, softened Provides richness to the cookies.
  • 0.75 cups brown sugar, packed Adds caramel sweetness.
  • 1 large egg Essential for binding.
  • 1 teaspoon vanilla extract Enhances flavors.
  • 1 cup molasses Gives color and moisture.
For Rolling and Icing (Optional)
  • 1 cup powdered sugar For optional icing.
  • 1 tablespoon milk For achieving icing consistency.
  • 0.5 teaspoon vanilla extract For flavoring icing.
  • Flour for rolling out dough Prevents sticking.

Method
 

Prepare the Gingerbread Dough
  1. Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
  2. In a separate large bowl, beat butter and brown sugar until light and fluffy, about 3 minutes.
  3. Add egg and vanilla, mixing until smoothly combined.
  4. Gradually fold dry ingredients into wet mixture until combined.
  5. Stir in molasses until a smooth dough forms, divide in half and wrap in plastic wrap.
  6. Refrigerate for at least 2 hours or overnight.
Roll and Cut the Dough
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Roll out one half of the dough to about 1/4 inch thickness on a lightly floured surface.
  3. Use cookie cutters to cut out shapes and place them on lined baking sheets.
Bake the Gingerbread Cookies
  1. Bake in preheated oven for 8-10 minutes until edges are firm and lightly browned.
  2. Cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Make the Icing (Optional)
  1. Whisk together powdered sugar, milk, and vanilla until smooth and thick enough to pipe.
  2. Use piping bags to decorate cooled cookies.

Notes

Chill dough longer if too soft. Consider adding chocolate chips or dried fruits for texture. Adding orange zest to icing can provide a refreshing twist!