There’s not much better than warm gingerbread cookies, right out of the oven. For this recipe, we varied the spices to kick the heat up just a bit. If you want spicier cookies, try adding a tiny bit of black pepper or increasing the ginger to your taste. For softer cookies, keep the time low, and let them rest to cool for a little longer.
The Best Gingerbread Cookie Recipe
Ingredients:
- 2 1/2 cups all-purpose flour, sifted
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1 stick unsalted butter, softened
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup regular molasses (not blackstrap)
- 2 teaspoons vanilla
Directions:
In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
In a separate larger bowl, beat softened butter, and brown sugar until creamed. Add egg on medium speed, blend well. Pour in the molasses and vanilla extract, stir until well blended.
Stir dry ingredients into wet until smooth. Do not over beat!
Divide dough into two halves, and wrap in plastic for at least one hour. You may store gingerbread cookie dough in the frig for up to four days, but dough should be returned to room temperature before using.
Preheat oven to 375 degrees. Grease cookie sheets, or line with parchment paper, as desired.
Sprinkle flour on rolling surface. Sprinkle the top of the dough with a little flour, roll out to approximately ¼ inch thickness.
Cut into shapes, and place on cookie sheet, approximately 1 ½ inches apart. Bake for 7-10 minutes, one sheet at each time, to ensure even cooking.
Remove from oven, allow to stand for 1 to 3 minutes to cool, transfer to a wire rack. Ice as desired, or sprinkle with powdered or color sugar. (try Royal Icing for the look above)
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Definitely does not mention the nutmeg in the dry ingredients mixture so I naturally was following the directions exactly and it never got added
800 cal for each or batch?
Hi, Tom! We haven’t officially measured for nutritional content on this recipe, but gingerbread cookies are usually around 110 calories per 1 ounce cookie. If you want lower fat/calories, you can also substitute applesauce for the egg.
Sooooo what’s the point of chilling it if we bring back to room temperature? Also bringing it back to room temp made it sticky and hard to use. Would recommend using it while chilled instead.
How many does this make?
Cameron…the point of chilling and bringing it back to room temp is to help it dough bind better when you roll it put. If it is sticky just put some flour on the board and on top of the dough. You can even spray the wooden rolling pin with cooking spray and then dust with flour.
Definitely the best!