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Crispy Gingerbread Cookies

Crispy Gingerbread Cookies

These crispy gingerbread cookies are perfectly spiced and delightfully chewy. A simple recipe perfect for the holidays or any time you crave a warm, comforting treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (2 sticks) Unsalted Butter softened
  • ¾ cup Packed Light Brown Sugar
  • 1 cup Molasses
  • 1 Large Egg
  • 4 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cloves
  • ½ teaspoon Ground Allspice
  • ½ teaspoon Salt
  • ¼ cup Crystallized Ginger finely chopped (optional)

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Rolling pin
  • Cookie Cutters

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together softened butter and brown sugar until light and fluffy using an electric mixer.
  3. Beat in molasses and egg until well combined.
  4. In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, allspice, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in crystallized ginger (if using).
  6. Cover dough and refrigerate for at least 30 minutes (or up to 2 days).
  7. Roll out dough to ¼ inch thickness on a lightly floured surface. Cut out desired shapes with cookie cutters. Reroll scraps.
  8. Place cookies 1 inch apart on prepared baking sheets. Bake for 8-10 minutes, or until edges are firm and lightly golden brown.
  9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra spice, add a pinch of cayenne pepper to the dry ingredients. Store cookies in an airtight container at room temperature for up to a week.