Description
Classic gingerbread cookies that are soft, moist, and perfectly spiced, ideal for holiday baking and decorating with icing and sprinkles.
Ingredients
Scale
For the Gingerbread Cookies:
- 2 1/3 cups unbleached all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
- 3/4 cup unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses or dark molasses
- 1 large egg, room temperature
For the Icing:
- 2 cups powdered sugar
- 2-3 Tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Mix Dry Ingredients: Sift flour, ground ginger, cinnamon, baking soda, cloves, and sea salt into a medium bowl to ensure even distribution and remove lumps.
- Cream Butter and Sugar: In a separate bowl, using an electric mixer, beat together the room temperature butter, light brown sugar, and molasses until the mixture is light and fluffy, about 2-3 minutes on medium/high speed.
- Add Egg: Add the large egg to the butter mixture and beat on medium speed until fully incorporated, about 1 minute.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and beat on medium/low speed until combined. The dough will be soft and moist at this point.
- Chill Dough: Transfer the dough to a well-floured surface. If sticky, dust the dough with additional flour and pat into a disk. Divide the dough into 3 equal pieces, flatten each into a disk, wrap individually in plastic wrap, and refrigerate until firm for about 1 hour or up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees Fahrenheit and position a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner.
- Roll and Cut Dough: On a floured surface, roll out one disk of dough to 1/4-inch thickness, turning frequently to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out shapes. Gather scraps and chill to re-roll later.
- Bake Cookies: Arrange cookies on the prepared baking sheet, at least 1 inch apart. Bake until edges are barely turning brown, about 10 minutes. Remove from oven and transfer to cooling racks.
- Repeat Baking: Repeat rolling, cutting, and baking steps with remaining dough disks.
- Decorate (Optional): Once cookies are completely cool, decorate with prepared icing. Mix powdered sugar, milk, and vanilla extract until smooth, adjusting thickness as needed. Use piping bags or squeeze bottles for detailed designs. Let icing set completely before storing.
- Storage: Store baked and decorated cookies in an airtight container at room temperature for up to one week.
Notes
- For thicker or thinner icing, adjust powdered sugar or milk amounts accordingly.
- If dough is too sticky to handle, dust it with extra flour before rolling to prevent sticking.
- Use a variety of sprinkles and piping tips for fun decorating during a cookie decorating party.
- Cookies are best stored in an airtight container to maintain freshness and softness.
- If you prefer softer cookies, avoid over-baking and watch closely as baking times can vary slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
