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
- 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
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)