Ingredients
- All-Purpose Flour
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Salt
- Unsalted Butter
- Brown Sugar
- Molasses
- Egg
- Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This ensures that the spices are evenly distributed throughout the dough.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This step is crucial for creating a tender cookie.
- Beat in the molasses, egg, and vanilla extract until well combined. The mixture should be smooth and uniform in color.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours. Chilling the dough prevents it from spreading too much during baking.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
A comprehensive guide to baking perfect gingerbread cookies, including ingredient selection, step-by-step instructions, nutritional information, and answers to frequently asked questions. Learn how to achieve the ideal balance of spices, master rolling and cutting techniques, and explore creative decorating ideas.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: 150 calories
- Sugar: 12 grams
- Fat: 7 grams
- Carbohydrates: 20 grams
- Fiber: 1 grams
- Protein: 1 grams