Gingerbread Cookies
These easy gingerbread cookies are warmly spiced and designed to hold their shape without spreading, making them perfect for decorating and gifting.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure the butter is softened before creaming.
- 1 cup brown sugar Light brown sugar works best.
- 1 large egg
- 1/2 cup molasses
Instructions
Preparation
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in the egg and molasses, mixing until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until combined.
- Divide the dough in half, wrap in plastic, and refrigerate for at least 2 hours.
Baking
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick and cut into desired shapes.
- Place the cutouts on baking sheets and bake for 8-10 minutes.
- Allow to cool completely before decorating.
Notes
Store cooled cookies in an airtight container at room temperature. For longer storage, freeze them in an airtight container. Decorate once cooled to prevent melting of icing.