Gingerbread Cookie
Classic spiced gingerbread cookie recipe loaded with molasses and aromatic spices, perfect for Christmas baking and holiday treats.
Ingredients
- 3 cups all-purpose flour plus extra for rolling
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground ginger McCormick recommended
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter softened, Land O Lakes
- 3/4 cup brown sugar packed
- 3/4 cup molasses dark for richer flavor
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar for decorating, optional
Instructions
- In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until evenly mixed.
- In a large bowl, cream the softened butter and brown sugar using a hand mixer for about 2 minutes until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until the mixture is smooth and glossy, scraping down the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to keep cookies tender.
- Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat.
- On a floured surface, roll chilled dough to 1/4-inch thickness and cut with cookie cutters, transferring shapes to the sheet.
- Bake for 8–10 minutes until edges are set and centers are just soft—cookies will firm up as they cool.
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a rack to cool completely before decorating or serving.
Notes
Cookies can be decorated with royal icing or dipped in chocolate; dough freezes for up to 1 month when well wrapped.
Nutrition
Calories: 120kcal
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