Description
These soft and chewy gingerbread cookies are perfectly spiced with ginger, cinnamon, and molasses. They hold their shape for decorating but stay tender for days. No hard cookies here!
Ingredients
Scale
Ingredients For the Gingerbread Cookies:
- 3 ¼ cups (406g) All-Purpose Flour
- 1 tbsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- ¾ tsp Baking Soda
- ½ tsp Salt
- ¾ cup (170g) Unsalted Butter, softened
- ¾ cup (150g) Brown Sugar, packed
- ½ cup (170g) Unsulphured Molasses
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
For the Optional Royal Icing:
- 4 cups (480g) Powdered Sugar, sifted
- 3 tbsp Meringue Powder
- 5–6 tbsp Water (room temperature)
Instructions
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl.
- In a stand mixer, beat softened butter and brown sugar on medium speed for 2 minutes until fluffy.
- Add egg, molasses, and vanilla. Beat until combined (dough may look curdled).
- Reduce speed to low and gradually add the flour mixture. Mix just until combined.
- Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 3 hours (or overnight).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll dough to 1/4-inch thickness on a floured surface. Cut into shapes.
- Bake for 8-10 minutes. Cookies should look set but soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Cool completely before decorating with royal icing.
Notes
- Use unsulphured molasses (like Grandma’s), NOT Blackstrap molasses.
- Chilling is mandatory to prevent spreading.
- Roll dough between parchment paper to avoid adding extra flour.
- Store in an airtight container for up to 1 week.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
