Gingerbread Cookies

These soft and chewy gingerbread cookies are ready for decorating with icing or a glaze, but they’re also delightful when eaten plain.

Serves: 6Prep: 1 hour 50 minutesCook: 10 minutesTotal: 2 hoursDifficulty: Easy


Serves: 6

Ingredients

  • 1 1⁄2 cups (7.5 oz.) all-purpose flour
  • 1⁄2 cup packed (3.5 oz.) dark brown sugar
  • 1 1⁄2 teaspoons ground cinnamon
  • 1 1⁄2 teaspoons ground ginger
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 1⁄3 cup molasses
  • 1 tablespoon (0.5 oz.) milk

Directions

  • In food processer, combine flour, brown sugar, cinnamon, ginger, baking soda and salt; lock lid into place. Process until combined, about 10 seconds.
  • Add melted butter, molasses and milk; lock lid back into place. Process until soft and crumbly dough forms and no streaks of flour remain, about 20 seconds.
  • Carefully remove processor blade. Use rubber spatula to scrape dough onto clean counter. Knead dough until it comes together, about 20 seconds. If dough sticks to counter, use rubber spatula to scrape off.
  • Lay sheet of plastic wrap on counter. Place dough in center of plastic and flatten into 8” circle. Wrap dough tightly in plastic; refrigerate at least 30 minutes or up to 24 hours. If dough has been refrigerated for more than 1 hour, let dough sit on counter for 15 minutes before rolling out.
  • Adjust oven rack to middle position; preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
  • Remove dough from refrigerator; discard plastic. Place dough in center of second large sheet of parchment. Place third large sheet of parchment on top of dough. Use rolling pin to roll dough into 11” circle (about ¼” thick).
  • Peel off top sheet of parchment. Use cookie cutter to cut dough into gingerbread people. Use spatula to transfer shapes to parchment-¬lined baking sheet, spaced about ½” apart.
  • Gather dough scraps and place them in center of large piece of parchment. Place another piece of parchment on top. Repeat rolling and cutting steps with dough scraps until you have 12 cookies. Discard remaining dough scraps.
  • Bake until cookies are slightly puffy and just set around edges, 9 to 11 minutes.
  • Transfer baking sheet to cooling rack; let cookies cool 10 minutes.
  • Use spatula to transfer cookies directly to cooling rack. Let cookies cool completely, about 30 minutes. Decorate as desired.