Gingerbread Cookies
Total Time
2 hrs 30 mins
Prep Time
22 mins
Cook Time
8 mins
Rating
4.97 out of 5 stars
(231)
Ingredients
24 servings
- ½ cup unsalted butter, at room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup unsulphured blackstrap molasses, we like the Wholesome brand
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- 1 tablespoon almond milk, or any milk
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Preparation
Step 1
In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.
Step 2
In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.
Step 3
Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.
Step 4
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Step 5
Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
Step 6
Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
Step 7
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.
Step 8
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Chef's notes
Don’t skimp on the chilling time. Chilling the dough allows it to firm up so that you can easily roll it out. The cut-outs also hold their shape better when baked.
The timing will depend on your cookie cutters. Differently sized and shaped cookies bake at different rates.
Decorating is half the fun. Gingerbread cookies are even tastier and more festive with icing on top.
Make-ahead option 1:
Make the gingerbread cookie dough ahead of time! Wrap it in plastic wrap and refrigerate for up to 2 days, or freeze it for up to 3 months.
Make-ahead option 2:
Make the cookies ahead! Gingerbread cookies keep well in an airtight container at room temperature for up to 5 days. They become even softer and chewier, and their spiced flavor deepens.
