Gingerbread Cookies
This Gingerbread Cookies recipe, inspired by German spices, is soft and perfectly delicious with molasses and brown sugar. These Gingerbread Cookies are Christmas in every bite.
Servings: 24 4-inch cookies
Calories: 155kcal
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon ground cloves or nutmeg
- ½ teaspoon salt
- ¾ cup butter softened
- ¾ cup packed brown sugar
- ½ cup unsulphured molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Mix flour, baking soda, salt, cinnamon, ginger, and cloves in a large bowl. Set aside.
- Beat butter and brown sugar with an electric mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in the flour mixture until the dough forms and is well mixed. Divide the dough in half and shape it into thick flat disks. Wrap in plastic wrap and refrigerate for 3 hours to overnight.
- Preheat oven to 350℉. Roll out dough to ¼-inch thickness on lightly floured work surface. Cut shapes using your favorite cookie cutter and then transfer to a parchment-lined baking sheet, 1 inch apart.
- Bake for 8 to 10 minutes or until the edges of the gingerbread men are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack for cooling.
Notes
Storage:
Store cookies at room temperature in an air=tight container for up to 5 days. Freeze for longer storage.Nutrition
Serving: 1g | Calories: 155kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 150mg | Fiber: 1g | Sugar: 11g