This gingerbread cookies recipe is a rolled molasses cookie spiced with ginger and cinnamon. It is not a gingersnap or a gingerbread loaf.
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Gingerbread Cookies
- Total Time: 1 hour
- Yield: 30 cookies 1x
Description
Gingerbread Cookies. From Alissa.
Ingredients
Scale
- 3/4 cup (170g) butter
- 3/4 cup (150g) brown sugar
- 1/2 cup (120ml) molasses
- 1 egg
- 3 cups (375g) flour
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Cream butter and brown sugar. Beat in molasses and egg. Stir in the dry ingredients. Chill 30 minutes.
- Heat the oven to 350°F (175°C). Roll to 1/4 inch and cut.
- Bake 8 to 10 minutes, until the edges are set.
Notes
Chill the dough or it sticks to the board.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Molasses
Gives the color and the chew.
Thickness
A quarter inch bakes crisp at the edge and soft in the middle.
Flour
Dust the board lightly. Extra flour makes them dry.
Spice
Ginger leads. Cloves stay in the background.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Icing?
A thin powdered-sugar icing after they cool.
Storage
Airtight, 5 days.
Dough
Chilled dough keeps 2 days.
Shapes
Any cutter. Bake time stays the same if the thickness does.