Classic Gingerbread Cookies
Whether or not you like gingerbread cookies doesn't matter...you make them every single year because they're fun to decorate and they make people happy. Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness. This recipe gives you that classic taste you know and love.
Equipment
- cookie cutters
- rolling pin
- baking sheets
Ingredients
- 10 tbsp Land O’ Lakes unsalted butter softened to room temperature
- 3/4 cup Packed light or dark Member’s Mark™ brown sugar
- 2/3 cup Grandma’s® Original unsulphured molasses
- 1 Large egg at room temperature
- 1 tsp Spice Islands® pure vanilla extract
- 3 1/2 cups Gold Medal® all-purpose flour
- 1/2 tsp Clabber Girl® baking soda
- 1 tbsp Member’s Mark™ ground ginger
- 1 tbsp Member’s Mark™ ground cinnamon
- 1/2 tsp Member’s Mark™ ground allspice
- 1/2 tsp Member’s Mark™ ground cloves
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed,slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. You can chill overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling– the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow the suggested bake times.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
Make Ahead & Freezing Instructions: Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs (just the dough prepared through step 2) freeze well – up to three months. Thaw overnight in the refrigerator then continue with step 3.
Gingerbread House: This cookie dough is not sturdy enough for gingerbread houses.
