Gingerbread Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
24 3-inch cookies
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Course
Baked Goods
Gingerbread Cookies
Description
Gingerbread Cookies begin with a dough combining flour and a blend of spices including ground ginger, cinnamon, nutmeg, and cloves, imparting characteristic warmth and spice. The dough incorporates butter, molasses, brown sugar, and zest from an orange to add depth and sweetness, with egg and vanilla extract binding the ingredients. After mixing, the dough is chilled to firm up, which eases rolling and helps maintain shape during baking.
The dough is rolled to about 1/8-inch thickness and cut into cookie shapes. Baking at 350°F for 9 to 11 minutes allows cookies to puff slightly but not spread, yielding a lightly dry surface that holds detail well. The final texture is tender yet firm, making the cookies ideal for decorating or eating plain.
These cookies bring together familiar spices and molasses for a rich flavor profile evocative of traditional gingerbread. Their moderate thickness and shape retention ensure they are both visually appealing and texturally satisfying, fitting for holiday baking or casual treats.
Ingredients
- 3 cups flour
- 1 ½ teaspoons baking powder
- 1 tablespoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves ground
- 1 teaspoon ground cinnamon
- ½ teaspoon salt fine sea salt
- ½ cup butter room temperature, unsalted
- 1 teaspoon orange zest
- ½ cup molasses
- ½ cup brown sugar dark; lightly packed
- 1 egg large
- 1 teaspoon vanilla extract pure
Instructions
- In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, orange zest, molasses, and brown sugar on medium speed until lightened in color and well combined. Add in the egg and vanilla and mix on medium speed until combined, scraping down the the sides of the bowl as needed.
- Slowly add in the flour mixture while mixing on low speed. Mix until just combined.
- Wrap the dough in plastic wrap, form into a disk and refrigerate for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- On a floured surface, roll out half the dough at a time to ⅛-inch thickness. Cut with cookie cutters and place on prepared baking sheets about 1/2 inch apart (cookies will puff slightly but will not spread).
- Bake for 9-11 minutes or until lightly puffed and the tops of the cookies are dry to the touch. Let cool on baking sheets for 1-2 minutes before moving to a wire rack to cool completely.
- Decorate as desired with powdered sugar, royal icing, sugar cookie icing, or buttercream.
User Reviews
Overall Rating
5
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