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gingerbread cookies

Close-up of finished gingerbread cookie
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These classic gingerbread cookies are perfect for the holidays! Soft, chewy, and spiced just right, they’re fun to decorate and even more fun to eat.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
  2. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes.
  7. Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  9. Decorate with icing and sprinkles as desired.

Notes

For extra soft cookies, don’t overbake them. They should still be slightly soft in the center when you remove them from the oven. Store decorated cookies in an airtight container at room temperature.

Find it online: https://grilldrip.com/gingerbread-cookies/