Description
These Cozy Christmas Gingerbread Cookies are a festive holiday treat that combines warm spices like ginger, cinnamon, and cloves with rich molasses and buttery goodness. Soft, flavorful, and perfectly spiced, they make an ideal cookie for holiday gatherings, gifting, or enjoying alongside a hot beverage during cozy winter days.
Ingredients
Scale
Dry Ingredients
- 3 and 1/2 cups (440g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
Wet Ingredients
- 10 Tablespoons (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand recommended)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves until fully combined. This ensures the spices are evenly distributed throughout the dough.
- Cream Butter and Sugar: In a separate large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with the brown sugar until light and fluffy, about 2 to 3 minutes. This creates an airy base for the cookies.
- Add Wet Ingredients: To the creamed butter and sugar, add the molasses, egg, and vanilla extract. Beat again until the mixture is well combined and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling firms the dough, making it easier to roll out and improves the texture of the cookies.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters of your choice to cut out shapes, arranging cookies about 2 inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 8 to 12 minutes, depending on the size of the cookies, until the edges are firm but the centers remain slightly soft. Do not overbake to keep the cookies chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set perfectly.
- Optional Decoration: Once cooled, decorate with royal icing or a simple glaze to add a festive touch, or enjoy them plain for a classic gingerbread experience.
Notes
- Do not substitute blackstrap molasses as it is much stronger and more bitter than the recommended unsulphured or dark molasses.
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- These cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, but note texture might vary slightly.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
Keywords: gingerbread cookies, holiday cookies, Christmas cookies, molasses cookies, spiced cookies