Gingerbread Cookies
These perfectly spiced gingerbread cookies are crisp on the edges yet tender in the center with the ideal balance of molasses and warming holiday spices. They are wonderful for decorating with royal icing and make the best edible Christmas gifts.
Classic crisp and chewy gingerbread cookies perfect for cutting into festive holiday shapes.
Nutrition per serving
Ingredients
Dry
Spices
Wet
Instructions
Mix the Dough
Beat the softened butter and brown sugar together until fluffy. Add molasses and mix well. Gradually stir in the flour, ground ginger, and ground cinnamon until a smooth dough forms. Do not overmix.
Chill the Dough
Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least one hour. Chilled dough is much easier to roll and holds its shape better during baking.
Cut and Bake
Preheat oven to 350 degrees F. Roll the chilled dough to one quarter inch thickness on a lightly floured surface. Cut into festive shapes and place on parchment-lined baking sheets. Bake for 8 to 10 minutes.
Cool and Decorate
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, decorate with royal icing and holiday sprinkles as desired.
Substitutions
Common mistakes
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