Special Gingerbread Cookies
Bring the warm, nostalgic flavors of the holidays into your kitchen with these Special Gingerbread Cookies! Infused with aromatic spices like ground ginger, cinnamon, cloves, and nutmeg, these cookies are soft in the center, with the perfect hint of chewiness. Sweetened with rich molasses and brown sugar, and balanced by the creamy addition of unsalted butter, this recipe offers depth and indulgence in every bite. Whether shaped into festive designs or classic rounds, these gingerbread cookies are ideal for decorating with royal icing, sprinkles, or your favorite holiday embellishments. Ready in just 30 minutes of total prep and bake time, these versatile cookies are perfect for cookie exchanges, holiday gifts, or as a sweet treat alongside a mug of warm cocoa. Simple to make and packed with seasonal flavor, these cookies are destined to be a crowd-pleaser at any gathering!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams brown sugar
- 120 milliliters molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 360 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
In a separate 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 soft dough forms. Be careful not to overmix.
Divide the dough into two portions, flatten each into a disc, and wrap them in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 6mm (1/4 inch) thickness.
Use cookie cutters to cut out desired shapes and transfer the cookies to the prepared baking sheets, leaving about 2cm (1 inch) space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just set but the centers are still soft. Avoid overbaking for a chewier texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Repeat the rolling, cutting, and baking process with the second portion of dough.
Once the cookies are completely cooled, decorate with royal icing, sprinkles, or any decorations of your choice.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 122.2 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 447 mg | 34% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2531 mg | 54% | |
*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.
