Classic Gingerbread Cookies
Get into the holiday spirit with these Classic Gingerbread Cookies, the perfect treat for any festive occasion! Bursting with the warm, spicy flavors of ginger, cinnamon, cloves, and nutmeg, these cookies are irresistibly fragrant and delightfully chewy. Made with classic ingredients like molasses and brown sugar, they deliver just the right balance of sweetness and spice. The dough is easy to work with, making it ideal for creating fun, festive shapes with your favorite cookie cutters. Perfect for decorating with icing or enjoying just as they are, these cookies are a timeless holiday favorite. With simple, make-ahead preparation and a bake time of just 10 minutes, they’re as convenient as they are delicious. Add this easy gingerbread recipe to your holiday baking list and spread some sweet, spiced cheer!
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Recipe Information
Ingredients
- 3 quarters (3/4 cup) unsalted butter, softened
- 3 quarters (3/4 cup) packed brown sugar
- 2 thirds (1/3 cup) molasses
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
Instructions
In a large bowl, beat the softened unsalted butter with the brown sugar using an electric mixer until creamy and well combined, about 2 minutes.
Add the molasses, egg, and vanilla extract to the mixture, and mix on medium speed until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until thoroughly combined.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
Divide the dough into two halves, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Remove one dough disk from the refrigerator and let it sit for 5 minutes if it feels too hard to roll.
On a floured surface, roll out the dough to about 1/4-inch thickness.
Use cookie cutters to cut out shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and just beginning to brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the rolling and baking with remaining dough disk.
Decorate the cooled cookies with icing as desired. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 28.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
