Description
Classic gingerbread cookies, perfect for the holidays! These spiced cookies are easy to make, fun to decorate, and delicious to eat.
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup packed dark brown sugar
- ¾ cup molasses
- 1 large egg
- ¾ cup hot water
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- ½ cup warm water
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together softened butter and brown sugar until light and fluffy.
- Add Molasses and Egg: Beat in molasses and egg until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add Hot Water: In a separate small bowl, combine the hot water with the batter. Mix until the batter is smooth.
- Chill Dough: Divide the dough in half, wrap in plastic wrap, flatten into discs, and refrigerate for at least 2 hours, or preferably overnight.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut: On a lightly floured surface, roll out one disc of dough to about ¼ inch thickness. Use cookie cutters to cut out shapes.
- Bake: Bake for 8-12 minutes, or until the edges are lightly golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Prepare royal icing (recipe below) and decorate the cooled gingerbread cookies as desired.
Notes
- Use high-quality molasses for the best flavor.
- Don’t overmix the dough.
- Chill the dough thoroughly.
- Roll the dough evenly.
- Use parchment paper.
- Don’t overbake the gingerbread.
- Let the gingerbread cool completely before decorating.
- Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 8-12 minutes