Gingerbread Cookie Recipe
These gingerbread cookies are flavored with molasses, vanilla, and a mix of warm spices. They're perfectly chewy and crisp — a canvas for creative holiday decoration!
Servings 40 cookies
Calories 74kcal
Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 10 tbsp unsalted butter room temperature
- 3/4 cup pack brown sugar light or dark
- 1/2 cup molasses
- 1 large egg room temperature
- 1 tsp vanilla extract
Instructions
- In a medium bowl, combine the flour, baking soda, salt, and spices. Set aside.
- In a separate bowl or stand mixer, cream the butter and sugar on medium speed until smooth.
- Add the molasses, egg, and vanilla to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
- Turn the mixer to low speed and gradually add the flour mixture. Mix just until a smooth dough forms — it will be thick and slightly sticky.
- Divide the dough in half. Place each half on a sheet of plastic wrap and lightly roll it out to form a small disk. Cover each disk with the wrap and chill in the fridge for at least 3 hours or overnight.
- Once the dough is chilled, remove it from the fridge and preheat the oven to 350°F. Roll each disk out to 1/4 inch thickness on a heavily floured work surface.
- Stamp out shapes with a 3-4 inch cookie cutter. Transfer the cookies carefully to a parchment-lined baking sheet and place them about one inch apart.
- Bake the cookies for 10-12 minutes. Allow the cookies to set for a few minutes on the baking sheet before transferring to a cooling rack. Cool completely before decorating and enjoying!
Nutrition
Calories: 74kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 46mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 1mg