Classic Gingerbread Cookies

“Make the best soft and chewy gingerbread cookies with this easy homemade recipe! Packed with warm spices like ginger, cinnamon, and cloves, these classic holiday cookies are perfect for Christmas baking and festive decorating. Learn how to make gingerbread dough from scratch, plus tips for keeping cookies soft, delicious, and beautifully shaped. Ideal for holiday gifts, cookie exchanges, and family gatherings. Get the ultimate gingerbread cookie recipe today!”

Ingredients

For the Gingerbread Cookies:

• 2 1/3 cups unbleached all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/4 tsp fine sea salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup unsulphured molasses (or dark molasses)
• 1 large egg, room temperature

Instructions

1. Prepare the Dry Ingredients: In a medium bowl, sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
2. Cream the Wet Ingredients: In a separate bowl, beat the butter, brown sugar, and molasses using an electric mixer on medium-high speed until light and fluffy (about 2-3 minutes). Add the egg and mix until fully incorporated (about 1 minute).
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until a soft dough forms.
4. Chill the Dough: Transfer the dough to a floured surface. If sticky, lightly dust with flour. Divide into three equal portions, flatten each into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
5. Preheat the Oven: Set the oven to 375°F (190°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone mat.
6. Roll and Cut: On a floured surface, roll out one disk of dough to 1/4-inch thickness. Rotate the dough while rolling to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out shapes, then transfer to the prepared baking sheet, spacing them 1 inch apart.
7. Bake the Cookies: Bake for 9-10 minutes, or until the edges are just beginning to brown. For softer cookies, avoid over-baking.
8. Cool and Store: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to a week.

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Tips

• If the dough is too sticky to handle, lightly dust it with flour before rolling.
• For best results, chill the dough for at least an hour to enhance flavor and texture.
• Use a lightly floured rolling pin to prevent sticking.
• If your cookies spread too much, try chilling the cut-out shapes for 10 minutes before baking.

Variations and Substitutions

• Spicier Cookies: Add a pinch of nutmeg or extra ginger for a stronger spice profile.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan-Friendly: Replace butter with plant-based butter and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Decorations: Drizzle with melted chocolate, royal icing, or dust with powdered sugar.

FAQs

Q: Can I make the dough ahead of time?
Yes! The dough can be stored in the fridge for up to 24 hours or frozen for up to 3 months.

Q: How do I keep my cookies soft?
Store them in an airtight container with a slice of bread to maintain softness.

Q: Can I use blackstrap molasses?
Blackstrap molasses is more bitter and less sweet, so it’s best to stick with unsulphured or dark molasses for this recipe.

Serving Suggestions

• Enjoy these cookies with a warm cup of tea, coffee, or hot chocolate.
• Decorate with icing for festive holiday treats.
• Serve alongside vanilla ice cream or a scoop of spiced whipped cream.

Why You’ll Love This Recipe

• Perfectly Spiced: A well-balanced blend of ginger, cinnamon, and cloves.
• Soft and Chewy: Baked just right for a tender texture.
• Great for Decorating: Holds its shape well for festive designs.
• Make-Ahead Friendly: Dough can be prepared in advance for convenience.

Enjoy baking and sharing these delightful gingerbread cookies with family and friends!