Cinnamon Gingerbread Cookies
These Cinnamon Gingerbread Cookies are warmly spiced with cinnamon and ginger, delivering a chewy texture with a hint of molasses sweetness. Perfectly festive and aromatic, these cookies are a classic treat for the holidays or cozy gatherings.
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Ingredients
- 300 gramsall-purpose flour
- 2 teaspoonsground cinnamon
- 1 tablespoonground ginger
- 0 ½ teaspoonsground cloves
- 0 ½ teaspoonsground nutmeg
- 1 teaspoonsbaking soda
- 0 ¼ teaspoonsfine salt
- 115 gramsunsalted butter
softened
- 150 gramsdark brown sugar
packed
- 1 unitlarge egg
- 120 gramsmolasses
- 1 teaspoonsvanilla extract
Instructions
In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt until thoroughly combined.
Using an electric mixer, cream the softened butter and dark brown sugar in a separate large bowl until light and fluffy, about 3-4 minutes.
Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 6 mm (1/4 inch) thickness. Use cookie cutters to cut into desired shapes and place them about 5 cm (2 inches) apart on the prepared baking sheets.
Bake for 10-12 minutes until cookies are set and edges just start to brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
