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If you’re after soft middles and crunchy outsides, these Gingerbread Cookies are just the thing. Featuring brown sugar, rich molasses, and cozy spices, they’ll make your place smell amazing. Bake a batch and spark some holiday magic. Your kitchen will feel extra warm and cheerful, and you’ll want to snack on these treats all season long.
Top Reasons You'll Love Them
Not only are these gingerbread cookies delicious, they’re a blast to put together. Whip up some dough with ginger, molasses, cinnamon, and a pinch of cloves for that perfect festive vibe. Rolling and cutting shapes is easy, so let the kids join in if you want. They’re also awesome for sharing or gifting and are sure to get big grins from everyone.
What Goes In
- Optional: Decorate with icing if you like
- Vanilla: 2 teaspoons of real vanilla for a sweet hint
- Egg: 1 big egg, best if it’s not cold
- Molasses: 2/3 cup of unsulphured molasses (the dark kind)
- Sugar: 3/4 cup brown sugar, packed down
- Butter: 1 cup unsalted butter that’s been softened
- Spices: 1 tablespoon ginger, 1 teaspoon cinnamon, and a half teaspoon each of cloves and allspice
- Salt: Add 1/2 teaspoon to balance flavors
- Leavening: 1 teaspoon baking soda for a little lift
- Flour: Use 3 cups all-purpose for the base
Yummy Gingerbread Adventure
- Shape and Bake
- Pick up dough from the fridge, sprinkle flour on your countertop, roll out, press out shapes. Pop in the oven at 350°F for about 9-10 minutes—just till the edges set up.
- Chill Time
- Split your dough, wrap each in plastic wrap, and toss them in the fridge for a minimum of 3 hours, or keep them there overnight.
- Make the Dough
- Beat that butter until smooth and fluffy, add brown sugar and molasses, then mix in vanilla with your egg. Slowly sprinkle in dry ingredients until totally blended.
- Mix the Dry Stuff
- Whisk flour with salt, all those spices, and the baking soda in a big bowl, then set aside for later.
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Classic Holiday Treats
Nothing says it’s the holidays quite like gingerbread cookies. The kitchen fills up with the classic sweet and spicy smell, and everybody wants to sneak one straight off the pan. They do more than just taste good—they help set the mood and make old memories feel fresh again.
Molasses Basics
Molasses brings that deep, classic flavor you can’t skip for gingerbread. This thick, dark syrup does more than sweeten—its color and stickiness are key for chewy cookies. Look for unsulphured or dark molasses if you can. It keeps the middles soft and lets the edges get crisp without turning your cookies into pancakes as they bake.
Shaping Tricks
Want those classic shapes to hold while baking? Keep your dough chilly. Wrap it right away and stash in the fridge for at least three hours or until the next day. When you’re rolling, toss some flour over the table. Work one half at a time and keep the other in the fridge. If it gets mushy, just chill it a bit more before cutting more shapes.
Decorating Fun
Honestly, the best part is decorating. Don’t start until cookies are cool, then grab the icing and have fun. Try dots for buttons or let the kids go wild with different colors and fun faces. They don’t need to look perfect—rough edges or silly faces just mean they’re homemade.
Why They Turn Out Every Time
No matter how many times you make these, they always turn out. The spices aren’t too much, the sweetness is just right, and working with the dough is a breeze. Store them airtight and they’ll stay yummy for days. Whether you’re used to baking or just jumping in, you’ll have good cookies every time.
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Common Questions
- → What's the best way to stash these cookies or freeze them later?
Pop them into an airtight box with parchment to stop sticking. If you want them super soft, tuck in a bread slice. Freeze the baked treats for up to 3 months or raw dough for 2, just wrap it tight and you're good.
- → Why's my dough always sticky? How do I deal with this?
Cold dough is way easier—chill it for at least 4 hours. Dust your work surface and rolling pin with a bit of flour. Roll out small chunks between parchment, and leave the dough you're not using in the fridge. Add a little extra flour if it still clings.
- → Could I use these for building a gingerbread house?
Nah, these won't hold up for building. To firm them up, cut back the butter, add extra flour, and roll them thicker. Honestly, a recipe for sturdy gingerbread is better for houses.
- → Any tips for baking the cookies without burning or undercooking?
Get your oven nice and hot first. Line baking sheets with parchment and roll your dough as evenly as you can. Pop one tray in at a time, spin it around halfway, and pull cookies out when the edges brown and the centers stay soft.
- → How should I decorate these? What can I use?
Try simple powdered sugar icing for quick fun or royal icing if you want solid patterns. Sprinkle on some edible glitter or add food coloring to make ‘em pop.
Final Thoughts
Love these? Try out Christmas biscotti, spiced cakes, or gooey molasses bars for a similar vibe. All use cinnamon and ginger, plus a pop of molasses. They're super easy to throw together with regular pantry stuff.