This gingerbread recipe makes tasty cookies that hold their shape, perfect for holiday decorating!
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 Tbsp unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses (unsulphured is best, DO NOT use blackstrap)
- 2 tsp vanilla
- 1 tsp finely grated lemon zest (optional)
- 1–3 tsp milk ONLY IF NEEDED*
- Preheat the oven to 375 F.
- Whisk the flour, salt, and spices together in a bowl. Set aside.
- In the bowl of a stand mixer, cream the butter and sugar until they’ve just come together (we don’t want them too light and fluffy).
- Add the egg, and mix until incorporated.
- Add the molasses, vanilla, and lemon zest (if using). Mix until incorporated.
- Slowly mix in the flour mixture until your dough forms. If your dough is remarkably dry (this can happen depending on how you measure your flour), add 1 tsp of milk at a time until it comes together but is not wet/sticky.
- Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.
- If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
*Depending on how you measure flour, the amount that ends up in your recipe could greatly differ from mine. I whisk my flour, then gently scoop and level. If you end up with a really dry mixture at the end, I’d guess you have more flour than I do — just add TINY amounts of milk until it comes together, being careful not to over-do it.