Best Homemade Gingerbread Cookies
Best Homemade Gingerbread Cookies for Christmas cookie cut-outs. Soft yet sturdy cookies with warm spices, easy to roll, cut, and decorate.
- Prep Time: 1 hr, 3 hrs rest time,
- Cook Time: 8 -10 min
- Total Time: 4 hrs, 8-10 min
Ingredients
Units
Scale
- 2 cups of flour
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1/8 teaspoon of clove
- 1/4 teaspoon of nutmeg
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of butter
- 1/2 cup of brown sugar
- 1/2 cup of molasses
- 1 egg
- 1/4 teaspoon of vanilla
- Icing sugar and water, for decoration.
Instructions
- In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt until well combined.
- Using an electric mixer, beat the butter and brown sugar together until light and fluffy, about 3 minutes. Add the molasses, egg, and vanilla, and mix until smooth.
- With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix just until combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated.
- Divide the dough in half and place each portion onto plastic wrap. Press into flat discs, wrap tightly, and chill in the refrigerator for at least 3 hours or overnight for best results.
- Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper or silicone baking mats.
- Remove one dough disc from the fridge and place it between two sheets of parchment paper. Roll the dough out to about ⅛-inch thickness, then cut into your favorite shapes. If using the cookies for decorating or hanging, carefully cut a small hole with a straw or skewer before baking.
- Arrange the cookie cut-outs on the prepared baking trays, leaving about 1 inch of space between each. Bake for 8–10 minutes, or until the cookies are set and firm to the touch.
- Allow the cookies to cool completely before decorating with icing.