Description
These classic gingerbread cookies deliver warm, festive flavors with a soft and chewy texture that’s perfect for holiday baking. With a perfect blend of spices, molasses, and a tender crumb, these cut-out cookies hold their shape beautifully and offer a comforting taste of the season.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360 g, plus more for rolling)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves (reduce to 1/4 tsp for milder spice)
- 1 tsp orange zest (optional, for festive lift)
- 1/4 tsp nutmeg (optional, for extra cozy depth)
- Pinch of black pepper (optional, for subtle warmth)
Wet Ingredients
- 3/4 cup unsalted butter (170 g, softened)
- 3/4 cup dark brown sugar (packed, 150 g)
- 2/3 cup unsulphured molasses (160 g)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and if using, orange zest, nutmeg, and black pepper. Set this mixture aside to allow the spices to distribute evenly through the flour.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and dark brown sugar together for 2 to 3 minutes, until the mixture is lighter in color and fluffy. This step is crucial for achieving tender cookies with good structure.
- Add molasses and egg: Beat the molasses into the creamed butter and sugar until fully incorporated and glossy. Then add the egg and vanilla extract, mixing just until smooth to avoid overworking the dough.
- Combine wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients in two parts, mixing on low speed. Stop mixing as soon as the flour streaks disappear to keep the cookies tender.
- Chill the dough: Divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling is essential to stop the dough from spreading and to maintain the shape of your cut-out cookies.
- Roll and cut shapes: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about 1/4 inch (6 mm) thickness. Cut into desired shapes using cookie cutters, space them 1 inch apart on the baking sheets. If the dough softens or sticks, refrigerate the cut shapes for 10 minutes before baking.
- Bake: Bake smaller cookies for 8-10 minutes and larger ones for 10-12 minutes. Bake until the edges are set and centers remain slightly soft to retain a chewy texture without dryness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Ensure cookies are cool before decorating with icing or royal icing.
Notes
- Use unsulphured molasses to achieve the rich, deep flavor classic to gingerbread.
- Softened butter is key; do not melt the butter as it affects texture and shape.
- Adjust cloves for spice preference: reduce to 1/4 teaspoon for milder flavor, or keep 1/2 teaspoon for a bold spice profile.
- Optional spices like orange zest, nutmeg, and black pepper add brightness and depth.
- Chilling dough thoroughly prevents excessive spreading and helps keep detailed cookie shapes.
- If cookies spread too much, chill dough longer or refrigerate cut shapes before baking.
- Remove cookies from oven when edges are set but centers still slightly soft to avoid dryness.
- Let cookies cool completely before decorating to prevent melting or ruining icing.
