Gingerbread Cookies Recipe
This Gingerbread Cookies recipe is a delicious Christmas favorite! They are fun to decorate and have a soft, chewy bite with a crisp edge and perfectly spiced flavor!
Servings: 36
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 cup (213 g) brown sugar packed, (light or dark)
- 3/4 cup (255 g) molasses
- 1 teaspoon (2.6 g) kosher salt
- 2 teaspoons (5.2 g) ground cinnamon
- 2 teaspoons (3.6 g) ground ginger
- 1/4 teaspoon (0.5 g) ground cloves
- 1/4 teaspoon (0.57 g) espresso powder
- 1/2 teaspoon (2.35 g) vanilla extract
- 1 large (50 g) egg room temperature
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 3 1/2 cups (420 g) all-purpose flour
- confectioners' sugar optional
Instructions
Make the Gingerbread:
- Cream together butter and brown sugar until fluffy, about 3 to 5 minutes. Add in molasses and mix until well-combined. Mix in the salt, cinnamon, ginger, cloves, espresso powder, vanilla and the egg until well-combined.
- Whisk together baking powder and baking soda into the flour and then slowly stir these dry ingredients into the molasses mixture.
- Divide the dough in half, and wrap well. Refrigerate for 1 hour up to overnight.
Roll the Dough:
- Preheat your oven to 350° F. Line baking sheet with parchment paper or a silicon baking mat.
- Once the dough has chilled, take one piece of dough out of the refrigerator. Roll the dough to 1/2-inch thickness. Note: You can use dust the worksurface and rolling pin with confectioner's sugar under to keep the dough from sticking.
Cut out the Gingerbread Cookies:
- Cut out shapes with cookie cutters and place onto prepared baking sheets.
Bake and Decorate the Gingerbread Cookies:
- Bake gingerbread cookies until they are lightly browned along the edges, about 12 minutes, or until they feel firm. Let the cookies cool completely before decorating, if desired.
Notes
Make Ahead and Freezing Instructions
To make ahead. Make the gingerbread cookie dough, wrap it well with plastic wrap, and store it in the refrigerator for up to 4 days. When ready to roll and bake, remove from the refrigerator and follow the recipe.
To freeze cookie dough. Make the gingerbread cookie dough, wrap it really well with plastic wrap, and place it in a freezer-safe bag. Freeze for up to 3 months. Allow the dough to thaw overnight in the refrigerator. When ready to roll and bake, remove from the refrigerator and follow the recipe.
To freeze unbaked cookies. Place cut-out cookies onto a parchment-paper-lined baking sheet and place into the freezer until the unbaked cookies are firmly frozen, about 30 minutes. Transfer to an airtight, freezer-safe container layering the unbaked frozen cookies between parchment paper. Freeze for up to 3 months. When ready to bake from frozen, add about 2 to 3 minutes to the baking time.
To freeze baked cookies. Allow the baked cookies to cool completely. Transfer to an airtight, freezer-safe container layering between parchment paper. Freeze for up to 3 months.
Nutrition
Calories: 134kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 85mg | Potassium: 138mg | Sugar: 11g | Vitamin A: 160IU | Calcium: 29mg | Iron: 1mg
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