Gingerbread cookies are a must during the holidays. This recipe includes molasses and makes cookies that are soft in the center and crispy on the edges. They taste sweet with a mellow combination of spices, perfect for decorating during the holidays.
Tips
- The dough is very sticky so don’t be afraid to put lots of flour on the work surface. The flour spot in the dough will bake off.
- You can bake the cookies for 11-12 minutes. The longer you bake them, the crunchier the cookies will be.
Gingerbread Cookies
Course: DessertDifficulty: EasyServings
6
ServingPrep time
4
hours10
minutesCooking time
10
minutesCalories
576
kcalA sweet cookies with a mellow combination of spices, perfect for the holidays. Yields 30 3 inches cookies.
Ingredients
3 1/2 cup all purpose flour
10 tbsp butter, softened to room temperature
1 large egg, room temperature
1/2 cup brown sugar
1/2 cup unsulphured molasses
1 1/4 tsp vanilla extract
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp lemon zest (optional)
Directions
- In a small bowl, whisk flour, salt, baking soda, ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside.
- In a stand mixer, beat butter and brown sugar until smooth and creamy on medium speed for about 1 minute. Add the egg, molasses, vanilla extract and lemon zest (optional) beat on high speed for 2 minutes.
- On low speed, gradually stir in the dry ingredients into the wet ingredients until combined. The dough will be thick and sticky.
- Divide the dough into two and place onto saran wrap. Wrap the dough balls tightly, flatten each into a disc shape and refrigerate for 4 hours or overnight.
- Preheat oven to 350 F.
- Unwrap one of the dough discs and place it on to the flour work surface. With a rolling pin, roll the dough to 1/4 inch thick. Cut into desired shapes with your cookie cutters. Re-roll the dough as needed.
- Bake cookies for 8-10 minutes or until cookies crisp around the edges. Remove from oven and let cookies cool for 5 minutes before transferring them to a cooling rack. Decorate the cookies once they have cooled to room temperature.
