Gingerbread Cookies

Ingredients

• 3 cups All-purpose flour (360 g, spooned and leveled)
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 2 teaspoons Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Salt
• 0.75 cup Unsalted butter, room temperature (170 g, softened)
• 0.75 cup Brown sugar, packed (≈165 g)
• 0.75 cup Molasses (≈250 g, dark)
• 1 Large egg
• 1 teaspoon Vanilla extract

Instructions

1. Measure dry ingredients

   Weigh or measure 3 cups (360 g) all‑purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 2 tsp ground ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt into a bowl.

   Time: PT5M

2. Whisk dry mixture

   Whisk the flour and spices together until evenly combined.

   Time: PT2M

3. Cream butter and brown sugar

   In the stand mixer bowl, add ¾ cup (170 g) softened unsalted butter and ¾ cup packed brown sugar. Beat on medium speed until light and fluffy, about 5 minutes.

   Time: PT5M

4. Add molasses

   Pour in ¾ cup molasses and mix on low until fully incorporated, about 2 minutes.

   Time: PT2M

5. Add egg and vanilla

   Crack one large egg into a separate cup to check for shells, then add it to the butter mixture along with 1 tsp vanilla extract. Mix for another 2 minutes.

   Time: PT2M

6. Combine wet and dry

   Add the dry ingredient mixture to the wet mixture. Mix on low until just combined (a few streaks are okay), then finish mixing by hand with a spatula to ensure a uniform dough.

   Time: PT3M

7. Shape and chill dough

   Divide the dough into two equal portions, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.

   Time: PT4H10M

8. Preheat oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

9. Roll dough

   On a heavily floured surface, roll one chilled disk to about ¼ inch (6 mm) thickness. Keep the rolling pin and surface well‑floured to prevent sticking.

   Time: PT10M

10. Cut shapes

    Press cookie cutters into the rolled dough, lift the shapes, and place them on a parchment‑lined baking sheet, leaving a little space between each.

    Time: PT5M

11. Bake cookies

    Bake in the preheated oven for 10 minutes, or until the edges are set and the tops are lightly golden. Smaller shapes may need a minute less.

    Time: PT10M

    Temperature: 350°F

12. Cool

    Remove the sheet and let cookies cool on a wire rack for about 10 minutes before decorating or storing.

    Time: PT10M

13. Decorate (optional)

    Pipe simple royal icing outlines and details using a small round tip held about ½ inch above the cookie surface. Let icing set before stacking or storing.

    Time: PT10M

Nutrition Facts

Calories

165

Protein

0.8 g

Carbohydrates

27 g

Fat

6.7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-purpose flour: Gluten‑free flour blend
• Instead of Unsalted butter, room temperature: Margarine
• Instead of Brown sugar, packed: White sugar + 1 tbsp molasses
• Instead of Molasses: Dark corn syrup
• Instead of Large egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Vanilla extract: Maple extract

Equipment Needed

• Stand mixer with paddle attachment
• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Spatula
• Rolling pin
• Cookie cutters
• Baking sheet
• Parchment paper or silicone mat (optional)
• Cooling rack
• Oven
• Piping bag and small round tip (optional) (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Cream butter and brown sugar until light and fluffy
• Chill dough for at least 4 hours to firm up
• Roll dough to an even ¼‑inch thickness on a well‑floured surface
• Do not over‑bake; watch for lightly golden edges

Chef Tips from the Video

• For extra flavor, toast the spices in a dry pan for 30 seconds before measuring
• Use a silicone baking mat instead of parchment for easier release
• If you run out of cookie cutters, use a glass rim or a knife to cut shapes

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 2 months; reheat 5 minutes at 300°F.

Room temperature: Keep in a sealed tin for 2‑3 days.

Make-Ahead Tips

• The dough can be chilled up to 2 days or frozen for 1 month; shape and freeze cookies, then bake from frozen adding 2 minutes
• Royal icing can be prepared a day ahead and stored in an airtight container at room temperature

Frequently Asked Questions