Gingerbread Cookies

Classic Gingerbread Cookies are full of warming winter spices of cinnamon, ginger, nutmeg and cloves. These fun little cookies are always a favorite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 1 40

Servings cookies

Calories 97kcal

Author Toni Dash

Ingredients

½ cup softened unsalted butter
½ cup sugar I use organic
¼ cup molasses
1 egg yolk
2 cups All Purpose Flour regular or gluten free measure for measure flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon nutmeg

Instructions

In the bowl of a mixer cream together the softened butter and sugar until creamy.
Add molasses and egg yolk and beat until combined.
In a separate bowl whisk the flour, salt, baking soda, baking powder, cinnamon, cloves, ginger and nutmeg.
Add the flour mixture to the wet ingredients beating until combined.
Roll the dough into 1 or 2 disks, flattening on the top. Cover and seal each with plastic wrap or place each in a sealed plastic bag. Refrigerate to chill at least one hour.
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Using a rolling pin, roll out the dough to a thickness of a ¼ inch. NOTE: I rolled mine out on a Roul’pat and did not have any sticking issues. You can also use a lightly floured surface or between two sheets of waxed paper. If the dough stays cold it should not stick.
Cut out cookies using a gingerbread shaped cookie cutter. Using a 3 1/2 inch tall cutter will yield at least 24 cookies.
Place cookies about 2 inches apart on a cookie sheet. Bake for 8-10 minutes (they will begin to puff slightly but not to brown).
Remove cookies to a cooling rack to fully cool. May be iced if desired.

Notes

Cookie Yield

If using a 3 1/2 inch tall cookie cutter, the recipe yields at least 24 cookies. After cutting out combine the dough scraps and roll out again to cut more cookies.

Homemade Gluten-Free Flour blend

If you want to make your own gluten-free flour blend this is the one we used when first publishing this recipe in 2010.

Annalise Roberts Food Philosopher Gluten Free Brown Rice Flour mixture (shared with permission):

Brown Rice flour (extra finely ground): 2 parts (2 cups)
Potato Stratch (NOT Potato Flour): 2/3 part (2/3 cups)
Tapioca Flour: 1/3 part (1/3 cups)

Nutrition