The Only Gingerbread Cookie Recipe You'll Ever Need
Updated: Dec 28, 2020
“This classic cut-out gingerbread cookie recipe is easy to make, perfect for decorating, and always so delicious. "
3/4 cup (170g) unsalted butter
3/4 cup (159g) brown sugar
3/4 cup (255g) molasses
1 tsp salt
2 tsp cinnamon
2 tspground ginger
¼ tsp allspice or cloves
1 large egg
1 tsp baking powder
½ tsp baking soda
3 3/4 cups (447g) All-Purpose Flour or Gluten-Free Measure for Measure Flour
In a saucepan set over low heat, melt butter, then stir in the brown sugar, molasses, salt, and spices.
Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
Preheat oven to 356°F - 180°C. On a lightly floured surface, roll the dough out to 1/4 inch - 5 mm thickness. Cut into desired shapes with cookie cutters. Place cookies apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.