Crunchy Gingerbread Cookies
Crisp, festive, and bursting with the warm spices of ginger, cinnamon, and cloves, these Crunchy Gingerbread Cookies are the ultimate holiday treat! Perfectly balanced with rich molasses and brown sugar, this recipe creates cookies with a delightful snap and deep, aromatic flavor. The dough is easy to work with and chills perfectly, ensuring your favorite cookie cutter shapes bake to golden perfection every time. With just 20 minutes of prep, these crowd-pleasing cookies make a batch of 24—ideal for gifting, holiday parties, or an afternoon of family decorating fun. Garnish them with icing or a simple dusting of powdered sugar for an extra festive touch. Whether enjoyed straight from the oven or paired with a cozy cup of cocoa, these classic gingerbread cookies are sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Brown sugar
- 120 milliliters Molasses
- 1 large Egg
- 350 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter-sugar mixture, and mix until fully combined.
In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a uniform dough forms. Scrape down the sides of the bowl as needed.
Divide the dough into two portions and wrap them in plastic wrap. Place the dough in the refrigerator to chill for at least 1 hour to firm up.
Once chilled, lightly flour a clean counter or surface and roll out one portion of the dough to a thickness of about 5 millimeters (1/4 inch).
Use cookie cutters to cut out your desired shapes and carefully transfer them to the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden and crisp.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, decorate the cookies with icing or powdered sugar once cooled.
Nutrition Facts
Calories |
3678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 542.3 g | 197% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 267.9 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 617 mg | 47% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3095 mg | 66% | |
*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.
