Classic Gingerbread Cookies
Soft, spiced gingerbread cookies with a molasses depth and warming ginger kick. Mix, chill, cut, and bake for showstopping results in under an hour.
- Total time
- 45 min
- Servings
- 24
- Calories
- 142
- Protein
- 1g
Ingredients
- 2.25 cups all-purpose flour
- ¾ cup butter, softened
- ¾ cup brown sugar, packed
- ¼ cup molasses
- 1.5 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
Instructions
- 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
- 2
Beat butter and brown sugar until light and fluffy, about 2–3 minutes.
- 3
Add molasses and beat until combined, scraping down the bowl.
- 4
Whisk together flour, ginger, cinnamon, and baking soda in a separate bowl.
- 5
Fold dry ingredients into wet ingredients until just combined.
- 6
Chill dough for 15 minutes until firm enough to roll without sticking.
- 7
Roll dough between two pieces of parchment to 1/4-inch thickness.
- 8
Cut into shapes with a 2–3 inch cookie cutter. Place 2 inches apart on sheet.
- 9
Bake 10–12 minutes until edges set but centers still soft. Cool on pan 5 min.
- 10
Transfer to a wire rack to cool completely.
Tools you’ll need
- baking sheets
- parchment paper
- electric mixer or whisk
- mixing bowls
- measuring cups and spoons
- rolling pin
- cookie cutter
- wire cooling rack
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