Crispy Gingerbread Cookies
These crispy gingerbread cookies are perfectly spiced and easy to make. A classic holiday treat that's sure to be a hit!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Rolling Pin
- Cookie Cutters
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 cup Packed Light Brown Sugar
- 0.5 cup Molasses
- 1 Large Egg
- 4 cups All-Purpose Flour
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 0.5 teaspoon Ground Nutmeg optional
- Coarse Sugar for sprinkling, optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the molasses and egg until well combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, salt, and nutmeg (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Cut out cookies using cookie cutters. Reroll scraps as needed.
- Sprinkle the tops of the cookies with coarse sugar, if desired. Place cookies onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra crispy cookies, bake for a few minutes longer. Store cookies in an airtight container at room temperature for up to a week.