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Gingerbread cookies in cutout shapes on a holiday baking tray
Hannah Brooks

Gingerbread Cookies

Gingerbread cutout cookies with warm spice, neat edges, and soft centers.
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Prep Time 25 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 34 minutes
Servings: 30 cookies
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup unsulfured molasses
  • 1 teaspoon alcohol-free vanilla extract

Equipment

  • 1 Baking sheets
  • 1 Rolling Pin
  • 1 Cookie cutters

Method
 

  1. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. Beat butter and brown sugar until creamy, then beat in egg, molasses, and alcohol-free vanilla extract.
  3. Mix in dry ingredients just until dough forms. Divide into two disks and chill 1 hour.
  4. Heat oven to 350°F. Line baking sheets with parchment. Roll dough 1/4 inch thick and cut shapes.
  5. Place cutouts 1 inch apart and bake 8 to 10 minutes until edges set and centers look slightly soft.
  6. Cool on sheet for 5 minutes, then move to a rack.

Notes

Nutrition is an estimate per cookie. Chill dough before rolling for clean cutout shapes.
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