Gingerbread Cookies

May 20, 2020
Created by Harmons
1 hour 30 minutes
Serves 12
  • 2 cups all-purpose flour, plus more for dusting
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 1/3 cup packed dark brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg

In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.

In a stand mixer fitted with the paddle attachment, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8″ square. Wrap well and chill for 30 minutes.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), roll out dough to 1/8″ thick, turning, lifting, and flouring as needed.

Cut out shapes, and transfer to prepared sheets. Decorate with sugar or sprinkles, as desired.

Bake until firm and edges just begin to darken, 10-18 minutes, depending on size. Cool completely on baking sheets.


Learn to make Royal Icing.