Description
These classic gingerbread cookies offer a perfectly balanced profile of robust molasses, aromatic ginger, and warm cinnamon. Designed to hold their shape, these sturdy treats are ideal for holiday cutting and decorating. The secret lies in a careful ratio of fats and sugars, followed by a mandatory chilling period to ensure crisp edges and a soft, chewy interior that captures the essence of the festive season.
Ingredients
3.5 cups all-purpose flour
1 cup unsalted butter, softened
0.75 cup brown sugar
0.5 cup unsulphured molasses
1 large egg
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 teaspoon baking soda
Instructions
Cream the butter and brown sugar in a large bowl until light and fluffy.
Beat in the egg and molasses until fully incorporated.
In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until a thick dough forms.
Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 2 hours.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the chilled dough to 1/4-inch thickness on a floured surface and cut into desired shapes.
Place on baking sheets and bake for 10 minutes until edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you spoon and level the flour to avoid packing, which can make cookies dry. The chilling time is essential for preventing the cookies from spreading. Use high-quality dark or robust molasses for the best flavor and color.
- Prep Time: 120
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg