Classic Soft Gingerbread Cookies
These warmly spiced gingerbread cookies have tender centers, lightly crisp edges, and a deep molasses flavor. The dough needs a thorough chill before rolling, which makes it easier to cut into clean shapes and helps the cookies maintain those shapes in the oven.
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Servings: 24 Cookies
Ingredients
- 3 1/2 cups (440g) all-purpose flour, spooned & leveled
- 1 tsp baking soda
- 1/2 tsp Salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 10 tbsp (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- Optional: easy cookie icing, royal icing, or cookie buttercream
Instructions
- Add the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves to a large bowl. Whisk until evenly combined, then set the mixture aside.
- Place the softened butter in a separate large mixing bowl. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 1 minute, until smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until the mixture is creamy and thoroughly combined. Scrape the sides and bottom of the bowl whenever necessary. Add the egg and vanilla, and beat on high speed for 2 full minutes. Scrape the bowl again as needed. The butter mixture may look slightly separated at this stage; this is fine.
- Pour the dry ingredients into the wet mixture. Beat on low speed just until everything comes together. The finished dough should be very thick with a slightly sticky texture. Divide it into two equal portions and place each portion on a large sheet of plastic wrap. Wrap both portions securely and flatten them into discs. Refrigerate for at least 3 hours and up to 3 days. This chilling period is required for the dough; chilling overnight also works well.
- Heat the oven to 350°F (177°C). Prepare 2–3 large baking sheets by lining them with parchment paper or silicone baking mats. Set them aside.
- Take one chilled dough disc from the refrigerator. Apply a generous dusting of flour to the work surface, your hands, and the rolling pin. Roll the dough to 1/4-inch thickness. Because the chilled dough is firm, it may crack or crumble somewhat during the first few passes with the rolling pin. Lift and rotate the dough periodically while rolling, and press cracked edges together with your fingers when necessary. The dough becomes easier to handle as you work with it, and the scraps are generally easier to re-roll. Cut the dough into your chosen shapes and arrange them 1 inch apart on the prepared baking sheets. Gather and re-roll the scraps until the entire portion has been cut. Repeat the process with the second dough disc.
- Bake the cookies for approximately 9–10 minutes. For cookie cutters smaller than 4 inches, bake for about 8 minutes. For cutters larger than 4 inches, bake for about 11 minutes. Rotate the baking sheet once during baking to compensate for possible hot spots in the oven. Longer baking produces firmer, crunchier cookies, so stay within these suggested times when a softer gingerbread cookie is preferred.
- Leave the baked cookies on the baking sheet for 5 minutes. Then move them to a cooling rack and allow them to cool completely. Decorate only after the cookies have fully cooled.
- Keep the finished cookies covered at room temperature. They will stay fresh for up to 1 week.