Description
Deliciously thick and soft gingerbread cookies that are perfect for the holiday season.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface and cut into desired shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger flavor, let the dough chill overnight.
- Decorate with icing or sprinkles if desired.
- Store in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg