Irresistible Gingerbread Cookies
These Irresistible Gingerbread Cookies are a holiday classic—warmly spiced, buttery, and perfect for decorating. With a blend of ginger, cinnamon, nutmeg, and molasses, they fill your home with cozy festive aromas and make for an ideal treat to share with loved ones.
Equipment
- Mixing Bowls
- Electric Mixer
- Rolling Pin
- Cookie Cutters
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ cup molasses
- 1 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy.
- Add egg, molasses, and vanilla extract. Beat until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough on a floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
- Place cookies 1 inch apart on baking sheets and bake for 8–10 minutes until edges are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Chilling the dough helps prevent spreading during baking. For softer cookies, bake for less time and cool completely on the baking sheet. Decorate with royal icing, melted chocolate, or sprinkles. Store in an airtight container for up to a week or freeze for up to 3 months.