Classic Spiced Gingerbread Cookies (Printable version)

Crisp-edged spiced gingerbread with a soft, chewy center, enriched with cinnamon and cloves for the holidays.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 1 tablespoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1/2 cup molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

# Directions:

01 - Whisk together flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt in a medium bowl; set aside.
02 - Beat the unsalted butter and dark brown sugar in a large bowl until light and fluffy.
03 - Add molasses, egg, and vanilla extract to the creamed mixture and beat until fully combined.
04 - Gradually mix the dry ingredients into the wet ingredients just until incorporated.
05 - Divide dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll each dough disk to 1/4 inch thickness and cut into desired shapes using cookie cutters.
08 - Place cut cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, until edges are firm and centers are set, adjusting time for desired softness or crispness.
10 - Allow cookies to cool on baking sheets for 5 minutes; transfer to a wire rack to cool completely before decorating as desired.

# Expert advice:

01 -
  • They look impressive enough to give as gifts but require nothing fancier than a rolling pin and cookie cutters.
  • The dough keeps for days in the fridge, so you can bake fresh cookies whenever the mood strikes.
  • One batch makes enough to decorate, eat fresh, or stash some away for unexpected visitors.
02 -
  • Don't skip the chilling step; warm dough spreads and loses its shape, and you'll end up with thin, crispy puddles instead of defined cookies.
  • Watch your oven temperature carefully because every oven is different, and even 25 degrees hotter will dry them out and turn the edges from crisp to burnt.
  • Baking time is flexible based on what you prefer: closer to 8 minutes gives you a chewier, softer cookie, while closer to 10 minutes gives you a snap and crispness.
03 -
  • Invest in good cookie cutters that are sharp and clean; dull cutters drag through the dough instead of cutting cleanly, which can ruin the shape.
  • If your dough is soft and springs back when you try to cut it, pop it back in the fridge for 10 minutes instead of forcing it—patience here pays off.

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