Description
Gingerbread cookies bring festive warmth from classic American holiday traditions. Spicy molasses and rich cinnamon create delightful memories of winter celebrations that welcome friends and family around sweet, crisp cookies perfect for sharing.
Ingredients
Scale
Main Ingredients:
- 2 ⅔ cups (345 grams) all-purpose flour
- 1 cup (225 grams) unsalted butter, at room temperature
- 1 cup (205 grams) firmly packed light brown sugar
- 1 cup (200 grams) granulated white sugar
Spices and Seasonings:
- 2 teaspoons (10 grams) baking soda
- ½ teaspoon (2 grams) salt
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- ½ teaspoon (1 gram) ground cloves
Wet Ingredients:
- ¼ cup (60 milliliters) (90 grams) unsulphured molasses
- 2 large egg whites (60 grams), at room temperature
- ½ teaspoon (1 gram) pure vanilla extract (optional)
Instructions
- In an electric mixer or using a hand mixer, cream together sugar and butter until the mixture becomes light, airy, and pale, approximately 2-3 minutes.
- Incorporate egg whites, vanilla extract, and molasses into the butter mixture, blending until thoroughly combined.
- In a separate bowl, thoroughly whisk together flour, baking soda, salt, and spices to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just incorporated to prevent overmixing.
- Cover the batter with plastic wrap and refrigerate for a minimum of 1 hour, allowing the dough to firm up and develop deeper flavors.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Place granulated white sugar in a medium-sized bowl for coating the cookies.
- Remove the chilled dough and shape into small balls weighing approximately 15 grams (1 inch) each.
- Roll each dough ball completely in granulated sugar, ensuring full coverage.
- Arrange the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches (5 centimeters) apart.
- Gently flatten each cookie using the bottom of a glass to create a uniform shape.
- Bake for 8-10 minutes, watching for slightly set edges while maintaining a soft center.
- Remove from the oven and allow cookies to cool completely on a wire rack, where they will continue to crisp slightly.
Notes
- Refrigerating the dough helps prevent spreading and creates a more concentrated flavor profile.
- Pressing cookies with a clean drinking glass ensures consistent thickness and professional-looking results.
- Soft centers come from slightly shorter baking times, while crispy edges require a few extra minutes in the oven.
- Store remaining dough in an airtight container for up to two weeks, allowing spontaneous cookie cravings to be quickly satisfied.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 114
- Sugar: 9.5 g
- Sodium: 3.1 mg
- Fat: 4.1 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18.2 g
- Fiber: 0.4 g
- Protein: 0.9 g
- Cholesterol: 0 mg