TABLE OF CONTENTS
Easy Gingerbread Cookie Recipe
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Ingredients
- 2 1/3 cups all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch of salt
- 3/4 cup unsalted butter room temperature, cut into chunks
- 1/3 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1-2 tbsp additional flour if needed
Instructions
- In a food processor, combine 2 1/3 cups flour, 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 tsp baking soda, and a pinch of salt. Pulse 3-4 times until evenly mixed.
- Add 3/4 cup room temperature butter chunks and pulse 8-10 times until mixture resembles coarse sand with no visible butter pieces.
- Add 1/3 cup brown sugar, 1/2 cup molasses, and 1 egg, then process for 20-30 seconds until dough forms a ball and pulls away from the sides. If dough sticks to your fingers when touched, pulse in 1-2 tbsp additional flour.
- Transfer dough to floured surface and divide into 3 equal portions. Flatten each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
- Preheat oven to 375°F and line baking sheets with parchment paper. Working with one disk at a time, roll dough on well-floured surface to 1/4-inch thickness, rotating dough quarter turns to prevent sticking.
- Cut out shapes using 4-5 inch cookie cutters, transferring cookies to prepared baking sheet with 1 inch spacing. Gather scraps, re-roll once, and cut additional cookies.
- Bake for 9-10 minutes until edges are just beginning to brown and centers look set but soft. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely before decorating.
Notes
- Pro Tip: For crisper cookies, roll dough to 1/8-inch thickness and bake 1-2 minutes longer.
- Storage: Store undecorated cookies in airtight container for up to 1 week at room temperature or freeze for up to 3 months.
- Make Ahead: Wrapped dough disks can be refrigerated for 3 days or frozen for up to 2 months. Thaw frozen dough in refrigerator overnight before rolling.
- Decorating: Cookies must be completely cool before decorating with royal icing or they will melt and slide off.
- Substitutions: Can replace up to 1/2 cup all-purpose flour with whole wheat flour for a nuttier flavor.
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Nutrition
Calories: 211kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 48mgPotassium: 203mgFiber: 1gSugar: 13gVitamin A: 300IUVitamin C: 0.01mgCalcium: 37mgIron: 2mg
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Can’t wait to try some of these recipes.
m k, I love the enthusiasm already! I hope you find a few new favorites in there. If you try one, I’d love to hear what you think!