Ingredients
- Unsalted butter12 tablespoons
- Light Brown Soft Sugar3/4 cup, packed
- Molasses3/4 cup
- Table Salt1 teaspoon
- Cinnamon2 teaspoons
- ground ginger2 teaspoons
- Ground Allspice1/4 teaspoon
- Eggs1 large
- Baking powder1 teaspoon
- Baking soda1/2 teaspoon
- King Arthur Unbleached All-Purpose Flour3 3/4 cups
Gingerbread cookies are a classic holiday treat that brings warmth and cheer to any gathering. The blend of spices in this recipe creates a comforting aroma that fills your kitchen as they bake. The method is straightforward: start by melting the butter and mixing in brown sugar, molasses, and spices, then bring it all together with flour and baking agents.
After preparing the dough, it’s crucial to chill it well. This not only makes it easier to roll out but also enhances the flavor as the spices meld together. When it comes time to cut the cookies, keep in mind that rolling the dough thinner gives you a crispier cookie, while thicker dough results in a chewier texture.
Baking is where the magic happens. Watch for the edges to turn a light brown, which indicates they are ready to come out of the oven. Cooling on the baking sheet for a few moments allows them to set properly before transferring them to a rack for complete cooling. You can decorate your cookies with Royal Icing or a simple glaze for added flair, making them perfect for gifting or sharing.
These cookies can be stored in an airtight container, and they tend to taste even better a day or two after baking as the flavors continue to develop. Enjoy them with a cup of tea or coffee for a delightful treat any time of the day!
Instructions
Melt Butter and Combine Ingredients
10 minIn a saucepan over low heat or in the microwave, melt butter. Stir in brown sugar, molasses, salt, cinnamon, ginger, and allspice until well mixed. Allow the mixture to cool to lukewarm, then beat in the egg.
Mix Dry Ingredients
5 minIn a separate bowl, whisk together baking powder, baking soda, and flour. Gradually stir these dry ingredients into the molasses mixture until combined. The resulting dough will be soft and sticky, but refrain from adding more flour.
Chill the Dough
60 minDivide the dough into two halves and shape each into a thick rectangle. Wrap tightly and refrigerate for at least 1 hour to firm up the dough, making it easier to roll out later.
Preheat Oven
5 minPreheat your oven to 350°F (175°C) and prepare several baking sheets. Lining them with parchment paper can make for easier cleanup.
Roll Out Dough
15 minTake one piece of chilled dough and place it on a floured surface. Roll it out to a thickness of 1/8" to 1/4". Use flour on both sides to prevent sticking. Alternatively, roll between parchment paper and plastic wrap for less mess.
FAQ
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and then transfer to a freezer bag for up to three months.