Easy Gingerbread Cookies Recipe

I’ve been messing around with this gingerbread dough recipe that’s like a cozy hug in every bite – with all these warm spices, rich molasses and that chill-in-the-fridge step, it’s totally fun to roll out and cut into your favorite shapes even if my technique ain’t perfect every time.

I love making my easy gingerbread cookies using all-purpose flour, ginger, cinnamon, cloves, salt, baking soda, unsalted butter, dark brown sugar, egg, and unsulphured molasses. I think the spices add antioxidants while the molasses provides iron.

The recipe gives balanced nutrition and flavor that is easy to prep.

Ingredients

• All-purpose flour gives the cookie structure and energy with its carbohydrate content.
• Ground ginger adds a nice warm spice and can help aid digestion naturally.
• Ground cinnamon brings sweet spiced notes along with antioxidants for a little extra health boost.
• Dark brown sugar sweetens the dough while adding moisture and a hint of molasses flavor.
• Unsalted butter creates a tender, rich texture by providing essential fats and creaminess.
• A large egg binds the mixture together and supplies some protein.
• Unsulphured molasses gives a robust, slightly tangy depth with valuable minerals.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1 large egg
• 1/2 cup unsulphured molasses

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix the 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon salt, and 1/2 teaspoon baking soda.

3. In a larger bowl, cream 1/2 cup softened unsalted butter with the 1/2 cup dark brown sugar until smooth and a bit fluffy.

4. Beat in the one large egg until it is fully combined.

5. Stir in the 1/2 cup unsulphured molasses into the butter mixture.

6. Gradually mix in the dry ingredients until the dough is just combined; try not to overmix.

7. Cover the bowl with plastic wrap and chill the dough in the fridge for about 30 minutes.

8. Lightly flour your work surface then roll out the dough to around 1/4 inch thick.

9. Cut the dough into shapes using your favorite cookie cutters and place them on the baking sheet with some space in between each cookie.

10. Bake the cookies for 8 to 10 minutes or until the edges look firm; let them cool on a rack before enjoying.

Equipment Needed

1. Preheated oven (350°F)
2. Baking sheet with parchment paper
3. Two mixing bowls (one for dry, one for wet ingredients)
4. Electric mixer or whisk to cream butter and sugar
5. Measuring cups and spoons
6. Rubber spatula for mixing and scraping the bowl
7. Plastic wrap for covering the dough in the bowl
8. Lightly floured work surface
9. Rolling pin for rolling out the dough
10. Cookie cutters for cutting out shapes
11. Cooling rack for letting the cookies cool

FAQ

• Q: How long should I bake these cookies?
  A: They usually need about 10 to 12 minutes at 350°F, but keep an eye on ’em cuz ovens vary.
• Q: Can I swap out the molasses for another ingredient?
  A: Molasses gives these cookies their signature flavor. You can try honey but it won’t taste the same.
• Q: How do I keep the cookies soft and chewy?
  A: The trick is to not overbake them. Even an extra minute can make a big diff so pull ’em out once they look set.
• Q: Is it ok to freeze the dough?
  A: Sure, you can freeze the dough for later. Just let it thaw in the fridge before you bake them.
• Q: Do I need to sift the dry ingredients?
  A: It’s not required but it helps to evenly mix your spices and flour so giving it a go is a good idea.

Easy Gingerbread Cookies Recipe Substitutions and Variations

• If you dont have ground ginger, you can use fresh grated ginger instead (about 1 tablespoon for every 2 teaspoons of powder)
• If ground cinnamon is missing, try mixing a little nutmeg with a pinch of allspice to get a similar warm flavor
• Instead of dark brown sugar, you can mix white sugar with a little bit of molasses or use coconut sugar for a slight change in taste
• If you cant find unsulphured molasses, honey or maple syrup can work as a substitute though the flavor will be a bit different
• For unsalted butter, if its not available, you can substitute with coconut oil or margarine, but keep in mind it might alter the cookie texture a little

Pro Tips

1. Make sure your butter is soft enough before you start. If it’s too cold, you wont get that fluffy texture when you cream it with the brown sugar.
2. Dont overmix the dough once you add your dry ingredients. Overdoing it can make your cookies come out too tough and not as tender as they should be.
3. Chill the dough well, even if its just for 30 minutes. This step helps the flavors to meld together better and stops the cookies from spreading too much in the oven.
4. When rolling out the dough, a little extra flour on your work surface can help a lot, but be careful not to add too much because that can dry it out.
5. Keep an eye on them while baking, about 8 to 10 minutes is enough. Every oven is different so start checking early for those firm edges, so they dont become overbaked.