Gingerbread cookies are my absolute favorite cookies to make during the holidays, and this recipe has been my go-to for years. I prefer my gingerbread soft and chewy with extra spice for a delicious kick.
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg yolk
- 2 cups sifted all purpose flour
- 1/2 tsp salt (or 1/4 tsp if using salted butter)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp black pepper
Directions
- In a large bowl, cream together butter and sugar until smooth. Stir in molasses and egg yolk. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into molasses mixture until smooth. Cover and chill for at least one hour.
- Preheat the oven to 350 degrees.
- Cut dough in half, place one half back in fridge. On a lightly floured surface, roll the other half to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on parchment-lined cookie sheets.
- Place prepared cookies in fridge, along with leftover dough. Repeat steps using the other half of dough.
- Bake for 8 to 10 minutes in preheated oven until firm.
Icing and decorations
I enjoy eating plain gingerbread, but decorating them is a great activity for kids. I like this icing recipe because it’s quick, egg-free, and perfect for little helpers in the kitchen.
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
Up to 1 cup powdered or confectioners sugar
Food coloring
Sprinkles
Mix liquids together in a bowl. Add sugar as needed until icing reaches desired consistency. Separate into small bowls and add food coloring. Spread over cookies and top with sprinkles.