Gingerbread Cookies
User Reviews
4.9
Gingerbread Cookies
Description
The cookie dough combines room temperature butter and dark brown sugar, beaten together before adding blackstrap molasses, egg yolk, and vanilla extract. Dry ingredients including all-purpose flour, cinnamon, ground ginger, baking soda, salt, and ground cloves are mixed separately, then incorporated gradually into the wet mixture along with almond milk. After forming the dough into disks, chilling for at least two hours firms it for easier rolling and cutting.
Rolling the dough out to a quarter-inch thickness and cutting into desired shapes, the cookies bake on parchment-lined sheets at 350°F for 7 to 9 minutes. Baking until edges are set but centers remain soft prevents dryness. The final cookies have a balanced spice mixture and a chewy-soft bite.
These gingerbread cookies are suitable for holiday baking, offering long-lasting flavor and texture when stored properly.
Ingredients
- ½ cup butter at room temperature, unsalted
- ⅔ cup dark brown sugar packed
- ⅓ cup blackstrap molasses we like the Wholesome brand, unsulphured
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ¼ teaspoon cloves ground
- 1 tablespoon almond milk or any milk
Instructions
- In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.
- Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
- Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.
User Reviews
Overall Rating
4.9
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