This Classic Gingerbread Cookies recipe includes molasses and makes soft, sweet and lightly spiced cookies. It’s the perfect cookie for shaping and decorating!
Whether you are attending a cookie exchange, taking treats to work/school/a party, giving goodie plates to neighbors, or just needing a weekend baking session with your people, I have you covered. This Christmas cookie recipes are some of my all-time favorite.
“I like using gingerbread men cutter and turning it into Chewbacca cookies, but really any shape would work!.”
If you like your gingerbread on the crispy side, roll it 1/4″ thick and bake for 11-12 minutes. If you like it nice and soft (though still very sturdy), roll the dough 1/2″ thick and bake for 10 minutes. If you play around with the thickness of the dough and the baking time, you’ll discover a cookie that meets your liking. I really like this thick and soft.
Ingredients:
1 cup butter, at room temperature (salted or unsalted)
1 cup granulated white sugar
1 egg1 cup light or dark molasses (do not use blackstrap or cooking molasses)
2 tablespoons white vinegar
5 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Directions:
1. Cream butter, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
2. Beat in egg, molasses, and vinegar.
3. Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients, working in a few batches, stirring after each addition. The dough should come together when you press it in your hands but not very crumble.
4. Divide the dough into two even pieces, wrap each piece of dough in plastic wrap, and refrigerate for 30 to 90 minutes.
5. When the dough is done chilling, preheat oven to 350 degrees. Working in sections, roll the dough to 1/2″ thick on a floured surface; cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat. Gather and reroll “scraps” of dough as needed, using all of the dough.
6. Bake at 350 degrees for 9-11 minutes. Let the cookies cool on the pan for 5 minutes, and then move to a cooling rack.
7. Repeat with remaining dough.
8. Leave plain or decorate with royal icing, chocolate and sprinkles.