Easy Gingerbread Cookies
This recipe transforms simple ingredients into aromatic, flavorful cookies.
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Rolling Pin
- Cookie cutters
- Baking sheets
- Icing bags and tips optional
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1 large egg
- 3/4 cup molasses
- 1 tsp vanilla extract
Instructions
Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
Wet Ingredients:
- In a separate bowl, cream together softened butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract. Mix until well combined.
Combining:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Divide the dough into two, wrap in plastic, and chill for at least 1 hour.
Rolling and Cutting:
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface to about 1/4-inch thickness.
- Cut out gingerbread shapes using cookie cutters.
Baking:
- Place the cut cookies on parchment-lined baking sheets.
- Bake for 8-10 minutes, or until the edges are set.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Decorating (Optional):
- Once cooled, decorate with icing or coloured sugar as desired.
Notes
- Chill the dough for easy handling and to prevent cookies from spreading too much.
- Roll dough to a consistent thickness for even baking.
- Experiment with different shapes and sizes for a variety of festive cookies.