Gingerbread Cookies
Festive gingerbread cookies flavored with ginger, cinnamon, and orange zest, perfect for holiday gatherings and decorating.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 4 ounces unsalted butter (1/2 cup), soft
- 3/4 cup sugar
- 1 large egg
- 3/4 cup molasses (fancy molasses)
- 2 teaspoons grated orange zest
Instructions
Preparation
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a standing mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.
- Add the egg and mix until combined, then blend in the molasses and orange zest. Beat on medium speed until well combined, scraping the bowl as needed.
- Change the mixer to low speed and slowly add in the dry ingredients. Mix just until the flour is incorporated.
- Place the dough onto a lightly floured surface and flatten it into a disk. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thickness.
- Cut the dough into desired shapes with a cookie cutter and place them on the prepared cookie sheets.
- Put the cookies in the freezer for 5-10 minutes.
- Bake at 350°F for 9-11 minutes. Remove from the oven and cool on a wire rack.
Serving
- Decorate the cookies as desired and serve with tea or hot cocoa.
- Store in an airtight container or freeze for up to 3 months.
Notes
Use a good quality molasses for the best flavor. Make sure the butter is softened for easy mixing. Don't skip the refrigeration step; it helps the cookies hold their shape.