Gingerbread Cookies
Chewy-centered gingerbread cookies spiced with warming ginger, cinnamon, and molasses. Classic holiday treats that stay soft for days and decorate beautifully.
- Total time
- 45 min
- Servings
- 24
- Calories
- 165
- Protein
- 1g
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 whole large egg
- ¼ cup unsulfured molasses
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 tablespoons granulated sugar for rolling
Instructions
- 1
Position a rack in the center of your oven and preheat to 350°F. Line two large rimmed baking sheets with parchment paper.
- 2
In a small bowl, whisk together 2.25 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground cloves, 1 teaspoon baking soda, and 0.25 teaspoon fine sea salt. Set aside.
- 3
In a large bowl using an electric mixer on medium speed, cream together 0.75 cup softened unsalted butter and 0.75 cup granulated sugar for 3-4 minutes until light, fluffy, and pale. You should see a noticeable increase in volume — this incorporates air that helps the cookies rise evenly.
- 4
Add 1 large egg and beat for 1 minute until fully incorporated. Pour in 0.25 cup unsulfured molasses and mix on medium speed until the dough is smooth and evenly colored, about 1 minute. The mixture should look glossy and unified.
- 5
Reduce mixer speed to low and add the flour mixture in three additions, mixing just until no dry streaks remain after each addition. Stop and scrape the bowl with a rubber spatula between additions. Do not overmix — this keeps the cookies tender.
- 6
Pour 3 tablespoons granulated sugar into a shallow dish. Scoop the dough into 1-inch balls using a cookie scoop or your hands — you should have about 24 cookies. Roll each ball in the sugar dish to coat lightly all over, then place them 2 inches apart on the prepared baking sheets.
- 7
Bake for 10-12 minutes, watching closely. The cookies are done when the edges are set and crackled but the centers still feel slightly soft to the touch — they should look underbaked. The internal temperature at the center should be around 205°F on an instant-read thermometer.
- 8
Remove the baking sheets from the oven and let the cookies rest on the pan for 5 minutes — they will continue to set and develop their signature chewy texture. Transfer to a wire cooling rack and cool completely, about 15 minutes. Store in an airtight container at room temperature for up to 5 days.
Tools you’ll need
- oven
- two large rimmed baking sheets
- parchment paper
- small mixing bowl
- whisk
- large mixing bowl
- electric mixer
- rubber spatula
- shallow dish
- cookie scoop
- instant-read thermometer
- wire cooling rack
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