Most Perfectly Spiced Gingerbread Cookie Recipe
If you're looking for a soft, chewy, perfectly spiced, cutout gingerbread cookie, look no further! These will bring the right amount of spice to any occasion!
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled, Cubed
- 1 cup (224 g) Dark Brown Sugar Packed
- 1/2 cup (112 g) Granulated Sugar
- 5 cups (600 g) All-Purpose Flour
- 1/3 cup (93 g) Molasses
- 2 Eggs Chilled
- 1.5 tsp (7.5 ml) Vanilla Extract
- 1 tsp (1.76 g) Ground Ginger
- 1 Tbsp (7.8 g) Ground Cinnamon
- 1 tsp (6 g) Salt
- 1 tsp (4.79 g) Baking Powder
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- Cream butter and sugars until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
- Add in molasses and mix until blended
- Beat in vanilla and eggs
- In a separate bowl, combine flour, ginger, cinnamon, salt and baking powder. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! You will experience very minimal to no spread without chilling the dough. However, if you want to ensure there is truly no spread, I recommend chilling the dough for at least 2 hours.
- I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 8-9 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together. Center of cookies will no longer be shiny when they are done. Cookies will look puffed but will 'deflate' once cooled.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.