Gingerbread Cookies Holiday Classic (Print-Friendly Version)
Classic gingerbread cookies spiced with molasses, ideal for holiday decorating and gatherings.
# Ingredients You'll Need:
→ Dough
01 -
115 grams unsalted butter, room temperature
02 -
160 grams brown sugar
03 -
120 millilitres molasses
04 -
1 large egg
05 -
2 teaspoons pure vanilla extract
→ Dry Mix
06 -
375 grams all-purpose flour
07 -
1 teaspoon baking powder
08 -
0.5 teaspoon baking soda
09 -
0.5 teaspoon fine salt
10 -
1 teaspoon ground ginger
11 -
0.5 teaspoon ground cloves
12 -
0.5 teaspoon ground allspice
# How to Make It:
01 -
In a large mixing bowl, beat the butter for 1 minute until softened. Add brown sugar and mix for 2 minutes until pale and fluffy. Incorporate the molasses and continue mixing for 1 minute.
02 -
Beat in the egg until fully combined. Mix in the vanilla extract until smooth.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, salt, ginger, cloves, and allspice until evenly distributed.
04 -
Gradually add the dry mixture to the butter mixture, mixing until just combined and no dry streaks remain. Avoid overmixing to maintain a tender texture.
05 -
Shape the dough into a thick disc, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight.
06 -
Preheat oven to 190°C. Line baking trays with parchment paper or lightly coat with baking spray.
07 -
On a lightly floured surface, roll out the dough to a thickness of 6 millimetres. Cut shapes using a gingerbread man cutter, spacing cookies 5 centimetres apart on the tray.
08 -
Bake for 8 to 10 minutes, observing closely as gingerbread does not visibly brown. Remove from oven when edges are set.
09 -
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Once cooled, decorate with royal icing and confectionery as desired.
# Extra Information:
01 -
Bring butter and egg to room temperature for better dough consistency.
02 -
Do not overmix once flour is added, to prevent tough cookies.
03 -
Chill dough thoroughly to ensure clean cuts and reduce spreading.
04 -
For sharper shaped cookies, chill cut dough on sheets for 3-5 minutes before baking.