Cozy Christmas Gingerbread Cookies
A delightful recipe for spiced gingerbread cookies, perfect for the holiday season, featuring warm flavors of ginger, cinnamon, and molasses.
Servings: 24 cookies
Calories: 95kcal
Ingredients
Dry Ingredients
- 3.5 cups 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled) Provides structure to the cookies.
- 1 teaspoon 1 teaspoon baking soda Helps cookies rise.
- 0.5 teaspoon 1/2 teaspoon salt Enhances flavor.
- 1 tablespoon 1 Tablespoon ground ginger Gives cookies spice.
- 1 tablespoon 1 Tablespoon ground cinnamon Adds warmth.
- 0.5 teaspoon 1/2 teaspoon ground allspice Adds depth of flavor.
- 0.5 teaspoon 1/2 teaspoon ground cloves Enhances the spiced profile.
Wet Ingredients
- 10 tablespoons 10 Tablespoons (142g) unsalted butter, softened Provides richness.
- 0.75 cup 3/4 cup (150g) packed light or dark brown sugar Adds sweetness and moisture.
- 2/3 cup 2/3 cup (160ml; about 200g) unsulphured or dark molasses Gives a deep sweetness.
- 1 large 1 large egg, at room temperature Binds the ingredients.
- 1 teaspoon 1 teaspoon pure vanilla extract Adds flavor.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Mix in the unsulphured molasses, egg, and vanilla extract until fully combined.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Roll the dough out on a floured surface to about 1/4-inch thickness and use cookie cutters to create shapes.
- Transfer cut-out cookies onto the prepared baking sheets and bake for 8-10 minutes.
- Let the cookies cool on a wire rack before serving.
Notes
Consider doubling the amount of ginger or cinnamon for more spice. Decorate with royal icing or colorful sprinkles for added fun!