Gingerbread Cookies
These soft and chewy gingerbread cookies are perfect for the holiday season, bringing warmth and cheer, making them ideal for sharing with family and friends.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it is softened for easier mixing.
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses Can be substituted with honey or maple syrup.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda until evenly combined.
- In another large bowl, beat the softened butter and dark brown sugar until it looks light and fluffy.
- Add the egg to the butter mixture and mix it in well, then stir in the molasses and vanilla extract.
- Slowly add the dry ingredients to the wet mix, stirring together until everything is just combined.
- If your dough feels too sticky, chill it in the fridge for about 30 minutes to make it easier to handle.
Baking
- Roll out the dough on a floured surface to about 1/4 inch thickness, then use your cookie cutters to cut out shapes.
- Place the cutouts onto your prepared baking sheet, leaving a bit of room between each cookie.
- Bake them in the preheated oven for about 8-10 minutes; the edges should firm up though they might look a little soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy your gingerbread cookies!
Notes
Store cookies in an airtight container at room temperature for up to a week. Freezing is also an option for longer storage, ensuring to separate layers with parchment paper.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 80mgSugar: 10g
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