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Gingerbread Cookies
Spicy molasses cut-out cookies that hold their shape for decorating.
Ingredients
| Volume | Grams |
|---|---|
| 3 cups all-purpose flour | 360 g |
| 1 tbsp ground ginger | — |
| 1 1/2 tsp ground cinnamon | — |
| 1/4 tsp ground cloves | — |
| 3/4 tsp baking soda | 4.5 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, softened | 113 g |
| 1/2 cup packed brown sugar | 106 g |
| 1/2 cup molasses | 170 g |
| 1 large egg | 50 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Whisk the flour, spices, baking soda and salt.
- Beat the butter and brown sugar until fluffy, then beat in the molasses and egg. Mix in the dry ingredients.
- Divide in half, flatten into disks, wrap and chill at least 1 1/2 hours.
- Heat the oven to 350 °F. Roll the dough 1/4 inch thick on a floured surface and cut shapes. Space 1 inch apart on parchment-lined sheets.
- Bake 8–10 minutes, until the edges are firm. Cool completely before decorating with icing.
Tips
- Thicker cookies stay soft; roll thinner for crisp ones.
- Use unsulphured (not blackstrap) molasses for a balanced flavor.
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