Gingerbread Cookies are as delightful to make as they are to eat, embodying the festive spirit with their rich aroma and distinctive taste. The preparation starts by blending a mixture of staple ingredients—flour, brown sugar, ground ginger, cinnamon, cloves, salt, and baking soda—creating a fragrant and flavorful base. The addition of softened butter and robust molasses transforms the dry mixture into a smooth and cohesive dough, enriched further by a beaten egg and a splash of vanilla extract.
Once the dough is prepared, it is divided into two disks, wrapped in plastic wrap, and refrigerated. This step not only firms up the dough, making it easier to handle, but also enhances the meld of flavors. After chilling, the dough is rolled out to a quarter-inch thickness and shaped into festive figures using cookie cutters—gingerbread men, stars, and trees are popular choices.
Baking the cookies at 350°F just until the edges begin to brown ensures they retain a soft, chewy center with a slightly crisp edge, creating a perfect textural balance. The cookies are then allowed to cool on the baking sheets before being transferred to a wire rack to cool completely.
Gingerbread Cookies are more than just a sweet treat; they are steeped in history and tradition. Originating in Europe during the Medieval period, these cookies were often used for ceremonial purposes. Today, they are a holiday favorite, enjoyed for their deeply spiced, comforting flavor and their versatility in decoration, from simple patterns to elaborate designs. Whether enjoyed plain or adorned with colorful icing, Gingerbread Cookies are quintessential edible art, bringing warmth and happiness to any festive occasion.
Ingredients
3 cups all-purpose flour
3/4 cup packed light brown sugar
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 tsp baking soda
3/4 cup unsalted butter, softened
3/4 cup molasses
1 large egg
1 tsp vanilla extract
Directions
1. In a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, salt, and baking soda until well combined.
2. Add the softened butter and molasses to the dry ingredients. Mix until smooth and well incorporated.
3. Beat in the egg and vanilla extract. Continue mixing until the dough comes together.
4. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour, or until firm.
5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. On a lightly floured surface, roll out one of the dough disks to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
8. Re-roll any scraps and continue cutting out shapes until all the dough is used.
9. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to brown.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.