Gingerbread Cookies

 

These cookies are festive, warmly spiced, and perfect for decorating with icing and candies.

Ingredients (makes ~45 cookies)

• 1 ½ sticks (12 tbsp) unsalted butter, softened
• ¼ cup + 2 tbsp packed dark brown sugar
• ¼ cup + 2 tbsp granulated sugar
• 6 tbsp unsulphured molasses (e.g., Grandma’s Original)
• 1 large egg
• 2 ¾ cups all-purpose flour (spooned & leveled)
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp ground cloves
• ⅛ tsp freshly ground black pepper
• 2 tsp baking soda
• Heaping ¼ tsp salt
• Royal icing or store-bought icing (for decorating) Punchfork

 Instructions

1. Cream butter & sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add wet ingredients: Mix in molasses and egg until smooth.
3. Combine dry ingredients: Whisk flour, spices, baking soda, and salt separately.
4. Form dough: Gradually add dry mixture to wet until combined.
5. Chill dough: Wrap and refrigerate for at least 1 hour (important for rolling).
6. Roll & cut: Roll dough to about ⅛-inch thickness; cut with cookie cutters.
7. Bake: Place on parchment-lined sheets and bake at 350°F for 8–10 minutes until edges are set.
8. Cool & decorate: Let cookies cool completely before icing and decorating.

 Tips for Best Results

• Chill thoroughly: Prevents spreading and makes dough easier to handle.
• Spice balance: The black pepper adds a subtle kick—don’t skip it!
• Storage: Keep in an airtight container for up to 4 days, or freeze undecorated cookies for longer.
• Decorating fun: Use royal icing for crisp designs or sprinkles/candies for festive flair.