Gingerbread Cookies Recipe

These gingerbread cookies are a fragrant seasonal treat bursting with warm spices including ginger, cinnamon, and cloves. The combination of rich molasses, butter, and aromatic spices creates a tender, flavorful cookie that delights both eye and taste buds. Their aroma and balance of sweetness make them perfect for festive gatherings.

I love makin these gingerbread cookies for the holiday season. I use 3 cups of all-purpose flour with 1/2 teaspoon of baking soda and 1 teaspoon of salt to create a sturdy base.

Then I add in 2 teaspoons of ground ginger, 1 1/2 teaspoons of cinnamon, and 1 teaspoon of cloves which not only fill the kitchen with a spiced aroma but also add a nutritional kick. I cream 3/4 cup of unsalted butter with 3/4 cup of granulated sugar until light and fluffy before beatin in one large egg.

Next, I stir in 1/2 cup of unsulfured molasses that gives the cookies their rich color and deep flavor. These soft, holiday cookies are a balanced treat with enough carbohydrates and fats to satisfy your cravings.

Every bite is a perfect blend of spice and sweetness that makes for an easy and hearty Xmas snack.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I really enjoy how the spices come together in the cookies. The mix of ginger, cinnamon and cloves gives them a warm, spicy flavor that makes me think of cozy winter nights and fun holiday memories.

Second, I love how simple it is to follow. Even though there are a few steps, the whole process never feels too complicated and I find it easy to make into my own little tradition every year.

Third, the dough chilling step may seem like a hassle sometimes but I actually like that part because it makes rolling out the dough so much easier later on. It really helps create the perfect cookie shape and texture.

Lastly, baking these gingerbread cookies always brings back fond memories of baking with my family when I was a kid. Every time I make them, I get to relive those fun, imperfect moments in the kitchen.

Ingredients

• All-purpose Flour: Provides essential carbohydrates and structure for the cookies, with moderate protein content.
• Unsalted Butter: Adds rich creaminess, tenderness, and irresistible flavor without adding too much extra salt.
• Molasses: Imparts deep, complex sweetness with slight tang, and delivers minerals for extra nutrition.
• Ground Ginger: Contributes a zesty, spicy warmth and enticing aroma that boosts digestion and flavor.
• Egg: Binds the dough together, providing moisture and quality protein for a balanced cookie texture.
• Ground Cinnamon: Infuses a warm, sweet spice that perfectly complements ginger and enriches flavor.
• Salt: Enhances overall taste by balancing sweetness and spices while intensifying other flavors.
• Baking Soda: Helps cookies rise and achieve a light, fluffy texture during baking.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup unsulfured molasses

How to Make this

1. First, preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

2. In a large bowl, sift together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and 1 teaspoon ground cloves.

3. In another bowl, cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until its light and fluffy.

4. Beat in 1 large egg and then mix in 1/2 cup unsulfured molasses until everything is combined.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined; try not to overmix the dough.

6. Cover the dough with plastic wrap or a bowl and chill it in the refrigerator for at least 1 hour, so its easier to roll out.

7. After chilling, lightly flour your surface and roll out the dough to about 1/4 inch thickness.

8. Cut out your shapes using cookie cutters and place them on your lined baking sheets, leaving a little space between each cookie.

9. Bake the cookies in your preheated oven for about 8 to 10 minutes until the edges start to get a light brown color.

10. Let the cookies cool down on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy your gingerbread cookies!

Equipment Needed

1. Preheated oven (make sure it’s set to 350°F)
2. Baking sheets lined with parchment paper
3. Large bowl for sifting dry ingredients
4. Another bowl for creaming butter, sugar, and egg
5. Measuring cups and spoons for accurate amounts
6. Hand mixer or whisk to cream the butter and sugar
7. Spatula or sturdy spoon for mixing dough
8. Plastic wrap or a bowl cover for chilling the dough
9. Rolling pin for flattening the chilled dough
10. Cookie cutters to shape the gingerbread cookies
11. Lightly floured work surface (like a countertop or board)
12. Wire rack for cooling the cookies after baking

FAQ

Gingerbread Cookies Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try a gluten free all-purpose blend but the cookies might be a bit different in texture
• You can replace unsalted butter with salted butter and just cut back the added salt to balance it out
• Instead of granulated sugar, some people use coconut sugar which gives a deeper, slightly caramel flavor
• If molasses is hard to find, a mix of dark corn syrup and a little extra ground ginger can be used as a decent substitute

Pro Tips

1. Chill the dough for at least an hour – it makes it so much easier to roll out and cut. If you let it sit too short, it can be really sticky and hard to work with.

2. Don’t overmix the dough when you add the flour. Overmixing can make your cookies tough, and u really want them soft and chewy.

3. When rolling out the dough, use a lightly floured surface. This not only stops the dough from sticking but also helps keep your shapes nice and even.

4. Keep a close eye on the cookies while they bake. Even a minute extra in the oven can change how brown they get, so they’re best when you take them out just as the edges start turning light brown.