The Best Gingerbread Cookies

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The Best Gingerbread Cookies – Whether or not you actually like gingerbread cookies is kinda irrelevant. You make them every single year because they make people happy. And because they’re so damn adorable. We tested this recipe over and over (and over again) until it was perfect. And we think you’ll actually like these and even start to look forward to them because these are soft and full of warm spice.

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The Best Gingerbread Cookies

  • Author: Arleena
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 2 hours 20 mins
  • Yield: 25 cookies 1x

Description

The Best Gingerbread Cookies – Whether or not you actually like gingerbread cookies is kinda irrelevant. You make them every single year because they make people happy. And because they’re so damn adorable. We tested this recipe over and over (and over again) until it was perfect. And we think you’ll actually like these and even start to look forward to them because these are soft and full of warm spice.


Scale

Ingredients

  • 3/4 c. (1 1/2 sticks) butter, softened
  • 3/4 c. packed brown sugar
  • 2/3 c. molasses
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 3 1/4 c. all-purpose flour
  • 1 tbsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 2” piece fresh ginger, grated (optional)
  • Zest of 1 orange (optional)
  • 1/2 tsp. finely ground black pepper (optional)
  • Sugar Cookie Icing, for decorating
  • Sprinkles, for decorating

Instructions

  1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!)
  3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4″ thick. Chill until firm.)
  4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
  5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  6. Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Keywords: gingerbread cookies, cookies, desserts

Recipe by: Lauren Miyashiro

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