gingerbread cookie


Dry Ingredients:

3 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 tbsp ground ginger

1 tbsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

Wet Ingredients:

3/4 cup unsalted butter, softened

[adinserter block=”1″]

3/4 cup dark brown sugar, packed

1 large egg

1/2 cup molasses

For Icing (optional):

2 cups powdered sugar

2-3 tbsp milk

1/4 tsp vanilla extract


Prepare Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

Cream Butter and Sugar: In another large bowl, cream the softened butter and brown sugar until fluffy. Beat in the egg and molasses until well combined.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.

Chill the Dough: Divide the dough into two halves, wrap in plastic, and chill in the refrigerator for at least 1 hour (or overnight).

Preheat Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll Out Dough: On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness.

Cut Out Cookies: Use cookie cutters to cut out gingerbread men or other shapes. Place them on the prepared baking sheets.

Bake: Bake for 8-10 minutes, or until the edges of the cookies are just starting to brown.

Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Decorate (Optional): Mix powdered sugar, milk, and vanilla to make icing. Adjust the consistency as needed. Decorate the cooled cookies with the icing.

See also  Heavenly Strawberry Cake

Enjoy!: Once the icing has set, your gingerbread cookies are ready to be enjoyed!

Remember, you can adjust the spices to your taste and get creative with the decorations! Happy baking!

Leave a Comment