Description
These classic gingerbread cookies are a festive treat, perfect for the holidays. They’re spiced to perfection, easy to decorate, and always a crowd-pleaser.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 cup molasses
- Royal icing for decorating (recipe below)
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, then molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out shapes.
- Place cookies on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Decorate with royal icing.
Notes
- For a spicier cookie, add a pinch of cayenne pepper.
- If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Royal Icing Recipe: 1 lb powdered sugar, 3-4 tablespoons meringue powder, 1/2 cup water, mix until desired consistency.
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 23g