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Freshly baked gingerbread cookies arranged on a cooling rack.

Best way to grow 3 Gingerbread Cookies

This recipe provides instructions for making three delicious gingerbread cookies from scratch, perfect for a festive treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 3 cookies
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.5 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.25 cup molasses
  • 1 egg
Icing (Optional)
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the molasses and egg until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
  6. Divide the dough into three equal portions and shape each into a cookie shape on the prepared baking sheet.
Baking
  1. Bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Decorating (Optional)
  1. If desired, whisk together powdered sugar, milk, and vanilla extract until smooth to make a simple icing.
  2. Once the cookies are completely cool, drizzle or spread the icing over them and let it set before serving.

Notes

For extra spice, increase the amount of ground ginger and cinnamon. You can also add a pinch of black pepper for a unique kick. Ensure your butter is softened but not melted for the best dough consistency.