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Gingerbread Cookies
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Festive gingerbread cookies with a perfect balance of spice, crunchy exterior, and chewy interior. Ideal for holiday decorating.
Ingredients:
  • 0.5 cup margarine, softened
  • 0.5 cup white sugar
  • 1 large egg yolk
  • 0.5 cup molasses (not blackstrap)
  • 2 cups sifted all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon, or to taste
  • 0.5 teaspoon ground cloves, or to taste
  • 0.5 teaspoon ground ginger, or to taste
  • 0.5 teaspoon ground nutmeg, or to taste
Instructions:
  • Cream together margarine and sugar in a large bowl with an electric mixer on low speed for 1 to 2 minutes, until well combined. Increase speed to medium-high and beat until mixture is light and fluffy, about 2 to 3 minutes. Add egg yolk followed by molasses and mix well.
  • In a separate bowl, combine sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Gradually blend the flour mixture into the molasses mixture until smooth and well combined.
  • Split the dough in half and shape each portion into a 1-inch-thick disk. Cover with plastic wrap and chill in the refrigerator for at least 1 to 3 hours, or leave it overnight.
  • Preheat the oven to 350°F (175°C) when you are ready to bake.
  • Take out one disk of the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough from the center outwards using a floured rolling pin until it reaches a thickness of 1/4 inch. Leave the other disk in the refrigerator for now.
  • Cut the dough into desired shapes with cookie cutters, dipping them into flour as needed to prevent sticking. Fit the cutters closely together to maximize the number of cookies cut and reduce the need for re-rolling.
  • Place gingerbread cookies on ungreased cookie sheets, ensuring they are 2 inches apart. Combine any leftover dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate for future batches.
  • Bake the sheet in the preheated oven for 8 to 10 minutes until firm. Transfer cookies to wire racks to cool while you continue rolling, cutting, and baking the rest of the cookies.
  • Get creative and beautify the cooled gingerbread cookies with your favorite frosting or decorations.

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