Classic Gingerbread Christmas Cookies
Delightful gingerbread cookies with a perfect balance of spices and sweetness, perfect for the holidays.
Ingredients
Main Ingredients
- 3 cups all-purpose flour, spooned and leveled Substitute half whole wheat for a nuttier flavor.
- ¾ cup brown sugar, light or dark Dark brown sugar lends a richer flavor.
- ½ cup unsalted butter, softened Use margarine or plant-based butter for a dairy-free version.
- ½ cup unsulfured molasses Substitute dark corn syrup or honey for a lighter taste.
- 1 large egg, at room temperature Use a flax egg for vegan.
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg Optional, for extra depth.
- 2-3 tbsp milk Use non-dairy milk for a dairy-free option.
Optional Ingredients for Decorating
- royal icing, sprinkles, colored sugar, or melted chocolate For decorating after baking.
Instructions
Preparation
- Cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg and molasses until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and optional nutmeg.
- Gradually add the dry mixture to the wet ingredients while mixing on low speed until just integrated.
- Shape the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the chilled dough to about ¼ inch (6 mm) thickness and cut into shapes.
- Place cookies about 1 inch apart on the prepared sheets and bake for 8–10 minutes.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool.
Decoration
- Once cooled, decorate with icing, sprinkles, or enjoy plain.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze for up to 3 months.