Description
Bake the ultimate soft and chewy cut-out gingerbread cookies. This recipe delivers thick, flavorful cookies perfect for holiday decorating that stay tender after cooling.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and brown sugar until creamy.
- Beat in the molasses and egg until just combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough in half, flatten each half into a disk, wrap tightly, and chill for at least 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness. Cut into desired shapes.
- Place shapes onto prepared baking sheets, leaving 1 inch between cookies.
- Bake for 8 to 10 minutes. For softer cookies, slightly underbake.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent spreading.
- Do not overbake; remove cookies when edges are just set.
- Roll dough between two sheets of parchment paper for easy handling.
- Use dark molasses for the deepest gingerbread flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg