Easy Gingerbread Cookies

Soft, fragrant gingerbread cookies with warm spices and a gentle molasses flavor. Mix the dough, chill briefly, scoop onto a sheet pan, and bake.

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Ingredients

1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
2
In a large bowl, combine the softened butter and brown sugar, then stir vigorously with a wooden spoon for about 1 minute until the mixture looks lighter in color and slightly fluffy.
3
Pour in the molasses and stir until no brown streaks remain and the mixture is uniform in color, about 30 seconds.
4
In a separate small bowl, stir together the flour, mixed spice blend, and salt until no lumps of spice remain.
5
Pour the flour mixture into the wet ingredients and stir with a wooden spoon until no flour streaks are visible and a soft dough forms, about 1 minute.
6
Cover the bowl with plastic wrap and place it in the refrigerator for 10 minutes so the dough becomes easier to scoop.
7
Remove the dough from the refrigerator and use a tablespoon-sized cookie scoop or spoon to drop round mounds of dough onto an ungreased sheet pan, spacing them about 2 inches apart.
8
Place the sheet pan in the oven and bake until the cookie tops look set and feel slightly firm to a gentle touch, about 12 to 14 minutes.
9
Remove the sheet pan from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes.
10
Use a wide metal spatula to slide each cookie off the sheet pan onto a wire cooling rack or clean plate, then allow them to cool completely, about 15 minutes.

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