Crisp Gingerbread Cookies

3.92 from 87 votes

Use cookie cutters to make these Crisp Gingerbread Cookies in any shape. The flavor has just the right amount of spice and a subtle sweetness. They go great with chocolate so top them with mini M&Ms before baking or dip the finished cookies in hot cocoa.

Prep Time2 15

Cook Time10

Total Time2 25

Course: Cookies

Keyword: Christmas, Christmas cookie, cookies, dessert, freezer friendly, Holiday recipe, make ahead, make with kids

Servings: cookies

Author: Jess Smith via Inquiring Chef

Cost: $2.50

Equipment

Mixing Bowl
Stand Mixer
Half Sheet Pan
Parchment Paper

Ingredients

2 1/2 cups All-Purpose Flour, plus more for dusting
1 Tablespoon Ground Ginger (it sounds like a lot, but 1 Tbsp is what you’ll need)
1 1/2 teaspoon Cinnamon
1 1/2 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Allspice
1/2 teaspoon Salt
6 Tablespoons Unsalted Butter, softened
3/4 cup Dark Brown Sugar
1 Large Egg
1/2 cup Molasses
2 teaspoons Pure Vanilla Extract
Toppings for decorating cookies like icing, sprinkles, or mini M&Ms.

Instructions

In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
Using a standing mixer or hand mixer, beat butter, sugar, and egg together until smooth.
Add molasses and vanilla and mix on medium until well blended.
Add dry ingredients in two increments, mixing on low between each addition, until evenly combined.
Divide dough in half (this makes it easier to roll out later) and wrap in plastic wrap.
Refrigerate dough for at least 2 hours and up to 24 hours.
When ready to bake, heat oven to 350 degrees F.
Spray a sheet pan with nonstick cooking spray (or use parchment paper or a baking mat.
Dust a work surface lightly with flour and roll dough out to about 1/4 inch thick. (Note: If the dough feels sticky, gently knead a bit more flour into the dough as you work until it easily rolls out.)
Cut into shapes and transfer to sheet pan.
If using M&Ms as decoration, press them into the cookies.
Bake until cookies are set, 10 to 12 minutes. (Note: If the cookies start to darken around the edges, take them out of the oven immediately; that’s a good sign they are done.)
Transfer to a wire rack to cool completely. Decorate as you’d like!

Notes

These cookies will keep at room temperature for 2 to 3 days. After 3 days, they will still be good, but will start to soften and lose their crisp texture.

Gingerbread cookies freeze well. Bake them as directed and cool completely. Transfer to a zip-top plastic bag and freeze for up to 3 months. Bring to room temperature and then decorate as you’d like.

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