Classic Gingerbread Cookies
The perfect, slightly crunchy, yet soft cookies to kick off the Christmas celebrations!
Ingredients
Cookies
- 3 ¼ cups all-purpose flour
- 1 tbsp cinnamon
- 2 tbsp allspice (or combine ⅓ nutmeg, ⅓ cloves, and ⅓ cinnamon)
- 1 tbsp ground ginger
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened to room temp (or microwave for 12-15 seconds)
- 1 egg
- ½ cup brown sugar
- ½ cup dark molasses
- 1 tbsp vanilla extract
Icing
- 1 cup icing sugar
- 1-2 tbsp milk
Instructions
- In a large mixing bowl, whisk together flour, baking soda, and spices. Set aside.
- In a stand mixer fitted (or, you can use a hand mixer and a large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until combined. If you don't have a mixer, you can also do this all by hand, but it just takes longer.
- Divide the dough into two equal portions, and flatten to a disk (roughly ½" thick), wrap in ceran wrap and allow to chill for at least 2 hours. I chilled mine overnight.
- Preheat oven to 350°.
- Roll out your dough on a floured surface. Don't worry the flour will flake off when you bake.
- Cut into shapes, and transfer to a parchment-lined baking sheet.
- Bake for 8-9 minutes for softer bite or 10-12 for a crunchier cookie. Don't bake longer than 12 minutes, as cookies will continue cooking on the sheet after you take them out.
- Allow to cool completely before decorating.