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Gingerbread Cookies

These soft, chewy gingerbread cookies are the perfect holiday treat!
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Course: Dessert
Cuisine: American
Keyword: Brown Sugar, Cookies, Decorated Cookies, Holiday Cookies, icing, Molasses, Royal Icing
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 50 minutes
Servings: 22

Equipment

  • Stand Mixer
  • Cookie Sheets
  • Parchment Paper
  • Cookie Cutters
  • Rolling Pin

Ingredients

  • 384 g all-purpose flour
  • 150 g brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 170 g butter (softened)
  • 245 g molasses
  • 2 tbsp milk
Metric - US Customary

Instructions

  • In a medium sized bowl, combine the flour, cinnamon, ginger, cloves, salt and baking soda. Set aside.
  • In the mixer, with the paddle, add the butter and sugar. Cream until light and fluffy, about 2-3 minutes.
  • Add the flour, in 2-3 additions, scraping down the sides as needed. The mixture should resemble sand.
  • With the mixer on low, slowly add the molasses and milk and mix until the dough comes together, about 10-15 seconds.
  • Turn the dough out on a sheet of parchment paper and pat into a ball. Alternatively you can split the dough into two balls, if it's easier to work with. Cover the dough with an other sheet of parchment paper and roll out to a thickness of 1/4 inch. The thinner you roll your dough, the less chewy it will be.
  • If making the cookies right away, put the dough in the freezer for about 15-20 minutes. I however, made it the day before and left it in the fridge. It won't be as sticky and much easier to work with when it's chilled.
  • Preheat the oven to 175°C (350°f) and position the racks to the upper-middle and lower-middle positions
  • If you split the dough into two parts, work with one at a time, keeping the other part in the freezer. Remove the parchment from one side of the dough, and place on a floured surface. Cut out shapes with cookie cutters and place onto a parchment lined (or silicone cooking mat) cookie sheet.
  • This dough softens quite quickly so I like to pop the pan into the fridge or freezer, for a couple minutes before cooking. You can also re-roll the scraps of the dough for more cookies, however be sure to chill again before using.
  • If baking two trays at once, rotate the pans half way through baking. Bake for 8-11 minutes or until the centers of the cookies are set.
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