Classic Gingerbread Cookies
Shared by Brenda DaSie
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Jules's version
surlatable.com restricts apps from reading its recipes, so the exact recipe on that page couldn't be imported. Jules built this close version instead. Amounts and steps may differ from the original. See the original
These festive, warmly spiced gingerbread cookies feature a rich molasses flavor and a perfect texture for holding their shape when cut into holiday figures. They are a classic treat that pairs beautifully with royal icing decorations.
Ingredients
- 2½ cups all-purpose flour (plus extra for dusting)
- 2½ tsp ground ginger (ground)
- 1½ tsp ground cinnamon (ground)
- ½ tsp ground nutmeg (ground)
- ½ tsp baking soda (leavening agent)
- ¼ tsp ground cloves (ground)
- ¼ tsp salt (fine)
- ½ cup unsalted butter (softened to room temperature)
- ½ cup dark brown sugar (firmly packed)
- 1 piece large egg (room temperature)
- ¼ cup molasses (unsulphured)
- 1½ tsp vanilla extract (pure)
Directions
- 1
In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cloves, and salt until well combined.
- 2
In a separate large bowl, use an electric mixer to beat the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes.
- 3
Add the egg, molasses, and vanilla extract to the butter mixture and beat until fully incorporated.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a shaggy dough forms.
- 5
Divide the dough into two equal portions, shape them into disks, and wrap them in plastic wrap. Refrigerate for at least 30 minutes until firm.
- 6
Preheat your oven to 350°F and line baking sheets with parchment paper.
- 7
On a lightly floured surface, roll the dough out to a 1/4-inch thickness. Use cookie cutters to cut out desired shapes.
- 8
Place the cut cookies on the prepared baking sheets, spacing them at least 1 inch apart. Chill the trays for 10 minutes before baking.
- 9
Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are set and slightly browned.
- 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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