Gingerbread Cookies with Warm Spices, Crisp Outside and Soft Inside
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 350 grams medium-protein all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 115 grams unsalted butter, room temperature
- 100 grams granulated sugar
- 125 ml molasses (dark cane sugar syrup)
- 1 egg
- 1/2 tsp vanilla powder
- 150 grams powdered sugar for royal icing (optional)
- 1 egg white for royal icing (optional)
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👩🍳 Instructions
- 1 Mix the flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves, and salt in a bowl. Whisk until evenly combined, then set aside.
- 2 In a separate bowl, beat the butter and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and slightly pale.
- 3 Add the molasses, egg, and vanilla powder to the butter mixture. Beat again for 1-2 minutes until well combined and lightly fluffy.
- 4 Gradually fold the flour mixture into the wet batter using a spatula until you have a smooth dough that no longer sticks to your hands.
- 5 Wrap the dough in plastic wrap, flatten it, and chill in the refrigerator for at least 1 hour or overnight to make it easier to shape.
- 6 Preheat the oven to 350°F (175°C). Prepare a baking sheet and line it with parchment paper.
- 7 Lightly dust the countertop with flour, roll out the dough to about 4-5 mm (roughly 1/6 inch) thick, then cut out shapes using cookie cutters as desired.
- 8 Arrange the cookies on the baking sheet, spacing them about 2 cm (about 3/4 inch) apart. Bake on the middle rack for 9-11 minutes until the edges are set and the centers are still slightly soft.
- 9 Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 10 If you'd like to decorate them, beat the egg white and powdered sugar together until thick to make royal icing, then decorate the cookies using a piping bag once they are completely cool.
💡 Tips
• Don't skip chilling the dough in the refrigerator—this is essential so the cookies don't spread too much while baking and keep their neat shape.
• For a chewier center, bake at the minimum time (9 minutes); for crispier cookies, bake up to 11-12 minutes.
• Store the gingerbread cookies in an airtight container to keep their texture fresh for up to 2 weeks.
• If molasses is hard to find, you can substitute a mixture of liquid palm/brown sugar and a little sweet soy sauce (kecap manis), though the caramel aroma will be slightly different.
📊 Nutrition Facts / serving
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