Homemade Gingerbread Cookies
Spicy, sweet, and oh so delicious. These Homemade Gingerbread Cookies are truly the perfect cookie for this holiday season!
Servings: 48 cookies
Calories: 105kcal
Ingredients
- 4½ cups all purpose flour
- 2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- ½ teaspoon baking soda
- ⅞ cup salted butter room temperature
- ⅞ cup brown sugar
- 1 cup molasses
- 1 large egg room temperature
Instructions
- Preheat oven to 350℉/177℃.
- Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
- In the bowl of an electric mixer, beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add egg and beat to incorporate.
- Mix in molasses.
- Stir in flour mixture.
- Divide dough in half and form into rounds.
- Working with one portion of dough at a time, place on work surface between 2 sheets of parchment paper (no flour).
- Roll dough to ¼-inch thick.
- Refrigerate, still in parchment paper, for 15-20 minutes.
- Repeat with second portion of dough.
- Remove dough from refrigerator, one piece at a time, and place on work surface.
- Cut into desired shapes.
- Bake 15-18 minutes, until slightly browned.
Notes
- Room temperature is about 70℉/21℃.
- To substitute unsalted butter, add ⅜ teaspoon salt.
- Bake these cookies on un-greased parchment paper for the best results!
- You can use any kind of candy to decorate these cookies.
- This recipe keeps really well!
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 42mg | Potassium: 127mg | Fiber: 1g | Sugar: 9g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg