Gingerbread Cookies
These gingerbread cutout cookies combine warm spices and molasses for a crispy, tender snap. Simple to roll and decorate, they make festive gifts or holiday treats.
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup butter softened
- 0.75 cup granulated sugar
- 0.5 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Royal Icing (optional)
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 4 tablespoons water add more as needed to reach piping consistency
Instructions
Cookie Dough
- In a large bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves and salt until combined.3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 0.5 teaspoon salt
- In another bowl, beat butter and sugar until light and fluffy, about 3 minutes.0.75 cup butter, 0.75 cup granulated sugar
- Beat in molasses, egg and vanilla extract until smooth.0.5 cup molasses, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the flour mixture, mixing just until combined.3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 0.5 teaspoon salt
- Divide dough in half; shape into disks, wrap in plastic and chill for 2 hours.
Baking
- Preheat oven to 375°F.
- Roll dough to 1/8-inch thickness on a lightly floured surface; cut with floured cookie cutters and place 2 inches apart on parchment-lined baking sheets.
- Bake until edges are set, 8–10 minutes.
- Let cookies rest on baking sheets 5 minutes, then transfer to wire racks to cool completely.
Royal Icing (optional)
- Whisk powdered sugar, meringue powder and water until smooth and pipeable; decorate cooled cookies and allow icing to set.
Notes
Chilling dough overnight deepens flavor and firms dough for crisp edges.
Weigh flour with a scale for consistent texture and avoid adding extra flour.
If cookies spread too much, chill the baking sheets or dough briefly before baking.