This Gingerbread Cookies recipe is a classic with cinnamon, nutmeg and brown sugar. You can put a twist on this classic that has nothing to do with flavor.
Gingerbread Cookies Video
Gingerbread Cookies Ingredients
How to Make Gingerbread Cookies (12 cookies)
In medium bowl, mix flour, ginger, cinnamon, baking soda, and nutmeg. Set aside.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well.
Gradually beat the flour mixture into the molasses mixture on low speed until well mixed.
Divide dough in half. Scoop half of dough onto plastic wrap and flatten slightly into a thick disk. Repeat for the other half of the dough.
Refrigerate the dough for at least 4 hours or overnight.
Preheat oven to 350 degrees Fahrenheit.
On a lightly floured work surface, roll out one of the dough disks to 1/4-inch thickness.
How to Measure Dough Thickness
To measure 1/4-inch thickness, stack 4 quarters next to the rolled-out dough.
Then, with a cookie cutter, cut the rolled-out dough into desired shapes.
Cookie cutter sticking to the dough? Dip your cookie cutter into some flour before cutting into cookie shapes. If the dough is still too warm to work with, roll the dough back into the plastic wrap and chill in the refrigerator for at least 30 minutes.
A Little Twist on the Classic Gingerbread Cookies
When making gingerbread men, put a twist on this classic. Gently turn the arms and legs for more expressive gingerbread men. Running, dancing, leaping for joy – gingerbread cookies are fun!
Place the cookies 1 inch apart on baking sheets lined with parchment paper or silicone mat.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown.
Cool on baking sheets for 1 minute.
The cookies will be soft, so carefully move the cookies to wire racks to cool completely.
Decorate cooled cookies as desired.
Gingerbread cookies are a perfect treat for other winter holidays like Valentine’s Day. Make something sweet and spicy for your sweetie!
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