Nothing says the holidays like the warm, spicy smell of freshly baked gingerbread cookies. This recipe yields perfectly soft and chewy cookies, perfect for decorating with the kids or eating on their own!
Ingredients
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Wet Ingredients:
- 1/2 cup unsalted butter (at room temperature)
- 2/3 cup packed dark brown sugar
- 1/3 cup unsulphured blackstrap molasses (we recommend the Wholesome brand)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon almond milk (or any milk)
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Dry Ingredients:
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
Instructions
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Prepare the Dough:
- In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar until light and fluffy.
- Add the molasses, egg yolk, and vanilla extract, mixing until fully incorporated.
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Combine Wet and Dry Ingredients:
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing after each addition until a dough forms.
- Mix in the almond milk until the dough comes together smoothly.
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Chill the Dough:
- Form the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk.
- Wrap each disk in plastic wrap and chill for at least 2 hours.
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Roll and Cut:
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
- Use cookie cutters to cut out your desired shapes, then transfer the cookies to the prepared baking sheets.
- Gather the scraps, re-roll, and cut out more shapes as needed.
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Bake:
- Bake one sheet at a time for 7 to 9 minutes, or until the edges are set but the centers remain soft.
- Note: If using a 3-inch cookie cutter, 8 minutes is often the sweet spot. Baking time will vary based on oven type, cookie size, and your preferred texture.
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Cool and Decorate:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate as desired with icing, sprinkles, or leave them plain to enjoy their spiced perfection!
Tips for Success
- Chilling the dough is essential for easier rolling and maintaining the cookie shapes during baking.
- Underbaking slightly ensures the cookies remain soft once cooled.
- Store cookies in an airtight container to keep them fresh and chewy.
Enjoy making (and eating!) these holiday treats. Share your creations in the comments or tag me on social media—I'd love to see your festive gingerbread cookies!
