Description
This classic gingerbread cookie recipe features tender, spiced cookies flavored with ground ginger, cinnamon, cloves, and nutmeg, sweetened with molasses and brown sugar. Perfectly chilled and rolled, these cookies are cut into festive shapes, baked to golden perfection, and decorated with royal icing and sprinkles for a festive holiday treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ¾ cup firmly packed light brown sugar (165g)
- ½ cup unsulphured molasses (120mL)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5mL)
For Decorating
- Royal icing or easy sugar cookie icing
- Sprinkles and/or candies (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg to ensure even distribution of spices and leavening.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, light brown sugar, and molasses on medium speed until the mixture becomes fluffy and well combined, about 3 to 5 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture and continue mixing until fully incorporated. Scrape down the sides of the bowl and mix once more to ensure all ingredients are evenly combined.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour and spice mixture to the wet ingredients until a cohesive dough forms, being careful not to overmix.
- Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly with plastic wrap and refrigerate for about 4 hours or overnight. This step is crucial as the dough is soft and sticky when not chilled.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll Out Dough: On a lightly floured surface, roll out one disk of chilled dough to approximately ¼-inch thickness. If the dough cracks, cover and let it rest for 5 to 10 minutes before continuing.
- Cut Out Cookies: Dip your cookie cutters in flour, then cut out shapes from the rolled dough, typically 2½ to 4 inches in size. Transfer cutouts to the prepared baking sheets, spacing them about one inch apart. Re-roll scraps and continue cutting until all dough is used.
- Bake Cookies: Bake each sheet separately for 10 minutes, until cookies are set and edges are firm. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Icing: Fill a piping bag fitted with a small round tip or a snipped-off tip with royal icing or your preferred sugar cookie icing.
- Decorate Cookies: Pipe desired decorations onto the cooled cookies. While the icing is still wet, attach sprinkles or candies for added visual interest.
- Dry and Set: Allow the decorated cookies to sit at room temperature for 1 to 2 hours, or until the icing is fully dry and set.
Notes
- Chilling the dough is essential for handling and to prevent the dough from spreading during baking.
- If dough cracks while rolling, letting it rest for a few minutes softens it for easier rolling.
- Use parchment paper or silicone baking mats to prevent sticking and for easier cleanup.
- Decorate cookies once fully cooled to avoid melting the icing.
- Store decorated cookies in an airtight container to maintain freshness.
