Gingerbread Cookie Recipe
This gingerbread cookie recipe helps you create soft, chewy, and perfectly spiced cookies with rich molasses flavor. Made with simple pantry ingredients, these homemade gingerbread cookies are easy to prepare, hold their shape well, and are perfect for holidays or everyday treats.
Equipment
- Mixing bowl
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Electric mixer or whisk
- Rubber spatula
- Plastic wrap
- Rolling Pin
- cookie cutters
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg large
- 1/2 cup molasses
- 2 tablespoons milk
- 1 teaspoon vanilla extract optional
Instructions
- In a medium bowl, combine flour, ginger, cinnamon, baking soda, and salt. Mix well and set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until smooth and creamy.
- Add the egg, molasses, milk, and vanilla extract. Mix until fully combined and smooth.
- Gradually add the dry ingredients into the wet ingredients. Mix until a soft dough forms. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Roll the chilled dough on a lightly floured surface to about 1/4 inch thickness.
- Cut into desired shapes using cookie cutters and place on the prepared baking sheet.
- Bake for 8 to 12 minutes or until edges are set and slightly firm.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Chilling the dough prevents cookies from spreading too much
Do not overbake to keep cookies soft and chewy
Measure flour properly to avoid dense cookies
Molasses is essential for classic gingerbread flavor and color
