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Classic Gingerbread Cookies

Classic Gingerbread Cookies
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Classic spiced gingerbread cookies perfect for holiday baking and decorating with royal icing.

Ingredients

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  • 2 ⅓ cups all-purpose flour, unbleached
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • ¾ cup unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • ½ cup unsulphured molasses (dark molasses also works)
  • 1 large egg, at room temperature
  • Royal icing, for decorating (optional)

Instructions

  1. In a medium bowl, sift together the flour, ground ginger, cinnamon, baking soda, cloves, and salt. Sifting helps prevent clumps and ensures even spice distribution.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room-temperature butter, light brown sugar, and molasses on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
  3. Add the large egg and continue to beat for another minute until it is fully incorporated into the mixture.
  4. Gradually add the sifted dry ingredients to the wet mixture, beating on medium-low speed until just combined and a soft, moist dough forms. Avoid overmixing.
  5. Transfer the dough to a lightly floured surface. If the dough is too sticky, dust the top with a little more flour and gently pat it into a disk. Divide the dough into three equal portions, flatten each into a disk, and wrap individually in plastic wrap. Refrigerate for at least 2 hours, or ideally overnight, to allow the dough to firm up, which makes it easier to roll and cut.
  6. Once chilled, preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
  7. On a well-floured surface, roll out one disk of dough to about ¼-inch thickness. Turn the dough occasionally while rolling to prevent sticking.
  8. Use your favorite cookie cutters to create gingerbread shapes. Gather any dough scraps, chill them briefly, and re-roll to cut out more cookies.
  9. Carefully place the cut cookies on the prepared baking sheet, leaving at least 1 inch between them.
  10. Bake for approximately 9-10 minutes, or until the edges are just barely beginning to brown. For softer cookies, be careful not to overbake.
  11. Transfer the baked cookies to wire cooling racks to cool completely. Once cooled, they are ready to be decorated with royal icing if desired.

Notes

    Find it online: https://www.masterthecook.com/classic-gingerbread-cookies/