Introducing a super easy gingerbread cookie recipe that will delight your taste buds this holiday season. This fuss-free recipe requires minimal ingredients and simple steps, perfect for beginners and busy individuals alike.
Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1 teaspoon vanilla extract
Optional:
Royal icing for decorating
Instructions:
In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a separate large bowl, beat the butter and sugar together until creamy and smooth.
Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can add a little more flour.
Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Repeat with the other disk of dough.
Bake the cookies for 8-10 minutes, or until the edges are slightly browned.
Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Once the cookies are cooled, you can decorate them with royal icing, if desired. Let the icing set before storing the cookies in an airtight container.
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Super Easy Gingerbread Cookie Recipe
Ingredients
- 3 cups all-purpose flour
- 1½ tsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- icing for decorating
Instructions
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter and sugar together until creamy and smooth.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can add a little more flour.
- Divide the dough into two equal portions and shape each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Repeat with the other disk of dough.
- Bake the cookies for 8-10 minutes, or until the edges are slightly browned.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cookies are cooled, you can decorate them with royal icing, if desired. Let the icing set before storing the cookies in an airtight container.