Description
The Magic of Gingerbread
Can you smell it? That unmistakable aroma of warm ginger, spicy cinnamon, and rich molasses that fills your home with holiday cheer? This recipe brings all that—and more. These cookies are soft, fluffy, and full of cozy spice. They’re sturdy enough for decorating, but tender enough to melt in your mouth.
Whether you’re baking solo with a mug of cocoa or hosting a full-blown cookie-decorating party, this recipe is your ticket to instant holiday joy.
Ingredients
Dry Ingredients
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3 cups all-purpose flour (swap ½ cup for cake flour for extra tenderness)
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1 tsp baking soda
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1 tsp ground ginger (bump up to 1½ tsp for extra zing!)
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1 tsp ground cinnamon
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½ tsp ground cloves
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½ tsp salt
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Optional: ¼ tsp grated nutmeg or zest of one orange for brightness
Wet Ingredients
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½ cup unsalted butter, softened
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1 cup brown sugar
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½ cup molasses (use regular unsulphured, not blackstrap)
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1 large egg
Instructions
1. Mix the Dry Team:
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures your spices and leavening are perfectly distributed.
2. Cream the Butter & Sugar:
In a large bowl, beat softened butter and brown sugar on medium-high for 2–3 minutes until pale and fluffy.
3. Add the Wet Ingredients:
Beat in the egg and molasses until fully blended and glossy.
4. Bring It Together:
On low speed, mix in the dry ingredients a little at a time until just combined. Stop as soon as you no longer see streaks of flour—don’t overmix!
5. Chill Time:
Divide dough in half, shape into disks, wrap tightly, and chill at least 1 hour (up to 2 days). This step makes rolling easy and boosts flavor.
6. Roll & Cut:
Preheat oven to 350°F (175°C). Roll chilled dough on a lightly floured surface to ¼-inch thickness. Cut out your favorite shapes with floured cutters and place on parchment-lined baking sheets, 1 inch apart.
7. Bake to Perfection:
Bake for 8–10 minutes, until edges are just set and centers are slightly puffed. Let cool 5 minutes on the sheet, then transfer to a rack.
8. Cool Completely Before Decorating:
Resist the urge to decorate too soon—icing will slide right off warm cookies!
Notes
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Don’t skip chilling—it’s the difference between perfect cutouts and sticky chaos.
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If dough is too sticky after chilling, knead in 1 tbsp of flour at a time.
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Pop shaped cookies in the freezer for 10 minutes before baking if your kitchen is warm—this helps them keep their shape.
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For deeper flavor, chill the dough overnight (or up to 2 days).