Gingerbread Cookies
The only gingerbread cookie recipe you'll ever need! Crisp, crunchy, and sturdy, they're perfect for decorating. The easiest dough you'll ever roll out, with a flavor that just screams holiday!
Servings: 22 3-inch, 1/4-inch thick cookies
Calories: 87kcal
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 1 tablespoon honey
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons milk I used 1%
Instructions
- Cream the butter and brown sugar together until smooth.
- Mix in the molasses and honey until incorporated.
- Add the flour, cornstarch, cinnamon, ginger, cloves, salt, and baking soda, and mix on low speed until moistened. Add the milk and stir until the dough forms a ball.
- Preheat the oven to 325 degrees F.
- Roll the dough, between sheets of parchment paper, to a thickness of 1/4-inch. Cut shapes and transfer to parchment-lined baking sheets.
- Bake for approximately 20 minutes, or until set around the edges and just barely soft in the middle.*
Notes
*Yield and bake times may vary according to thickness and size of cookie cutter used.
** For a chewier cookie, increase oven temperature to 350 degrees F, and decrease bake time to 10 minutes.
***To make cookie ornaments, use a drinking straw to pierce a hole in the top of each cookie before baking.
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Nutrition
Calories: 87kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 39mg | Sugar: 5g