Gingerbread Cookies
PDF
- Yield
- 24 cookies
- Prep
- 3:30:00
- Cook Time
- 0:10:00
- Cuisine
- American
- Filed Under
- Desserts
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
| 440 g |
All-Purpose Flour |
| 1 tsp |
Baking Soda |
| 1⁄2 tsp |
Table Salt |
| 1 tbsp |
Ground Ginger |
| 1 tbsp |
Cinnamon |
| 1⁄2 tsp |
Ground Allspice |
| 1⁄2 tsp |
Ground Cloves |
- In a separate large bowl, beat the butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add brown sugar and molasses, beating on medium-high speed until well combined and creamy, scraping bowl as needed.
| 145 g |
Unsalted Butter |
| 150 g |
Brown Sugar |
| 200 g |
Molasses |
- Beat in egg and vanilla on high speed for 2 minutes, scraping bowl as needed. Don't worry if the mixture looks slightly separated.
| 1 each |
Eggs |
| 1 tsp |
Vanilla Extract |
- Add the flour mixture to the wet ingredients and beat on low speed until combined. Dough will be thick and slightly sticky.
- Divide dough in half. Shape each half into a disc and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.
- Preheat oven to 350 °F. Line baking sheets with parchment paper.
- Working with one disc at a time, roll dough on a generously floured surface to 1⁄4-inch thickness. If dough cracks, let it warm slightly and use fingers to press cracks together. Cut into desired shapes and place 1 inch apart on prepared sheets.
- Bake for 9–10 minutes for 4-inch cookies, 8 minutes for smaller cookies, or 11 minutes for larger cookies. Rotate pans halfway through baking.
- Let cool on sheets for 5 minutes, then transfer to wire rack to cool completely.
- Decorate cooled cookies with icing if desired.