Description
A classic, snappy Christmas gingerbread cookie with deep molasses flavor and a perfect spiced kick. Ideal for cutout shapes and festive decorating.
Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup unsulfured molasses
- 1 large egg
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and molasses until smooth and well combined.
- Whisk together flour, ginger, cinnamon, baking soda, and salt in a medium bowl.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Wrap dough in plastic and refrigerate for at least 2 hours.
- Roll dough to 1/4 inch thickness between two sheets of parchment paper.
- Cut into desired shapes and place on baking sheets.
- Bake for 8-10 minutes until edges are set but centers are slightly soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American