Gingerbread Cookies
Gingerbread cookies are a classic holiday treat that fill your home with wonderful spices. They are sweet, spicy, and perfect for sharing with friends and family.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup brewed coffee (cooled)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Set aside.
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the molasses, egg, vanilla extract, and cooled coffee to the butter mixture and mix well until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just incorporated.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are firm but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store your gingerbread cookies in an airtight container. They can stay fresh for up to one week at room temperature. You can also freeze them for up to three months. Make sure your butter is softened for easy mixing. Use fresh spices for better flavor. Don’t overbake the cookies; they should be soft in the center. You can chill the dough for a while if you find it too sticky. You can add chocolate chips or chopped nuts for extra flavor. Try using different spices like allspice or cardamom for a unique twist.