This Old-Fashioned Gingerbread Cookies recipe is your ticket to a cozy kitchen filled with the warm, inviting aroma of spices. Perfect for the holiday season or any time you're craving a nostalgic treat, these cookies are both easy to make and delightful to eat.
Butter is the foundation, providing richness and a tender texture. Dark brown sugar adds a deep sweetness with a hint of molasses, enhancing the cookie's flavor. Molasses is the star here, giving the cookies their distinct, robust flavor and dark color. The egg binds the ingredients together and adds structure. Vanilla extract introduces a subtle sweetness that complements the spices.
Flour provides the structure, while ground ginger, cinnamon, cloves, and nutmeg create a warm, spicy blend that's quintessential to gingerbread. Baking soda helps the cookies rise slightly, giving them a lightness in texture. Salt enhances all the flavors, and a pinch of black pepper adds a surprising, subtle heat.
These gingerbread cookies are charming on their own but can be beautifully paired with a glass of cold milk or a mug of hot cocoa. For a festive touch, consider decorating them with royal icing or a simple glaze. They also make a lovely gift when wrapped in a decorative tin or box.
First, you'll want to preheat your oven to 350°F. This ensures that it's ready to go when your cookies are. In a large bowl, cream together the butter and brown sugar until you get a light and fluffy texture. This should take about three to five minutes with a hand mixer, or a bit longer if you're using a whisk — it's worth the effort for that perfect texture.
Next, beat in the molasses, egg, and vanilla extract. Mix until everything is well combined and smooth. In a separate bowl, whisk together your dry ingredients: flour, ginger, cinnamon, cloves, nutmeg, baking soda, salt, and pepper. Make sure these are well mixed, as this ensures the spices are evenly distributed throughout your dough.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want the cookies to stay tender. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least an hour. This chilling step is crucial as it makes the dough easier to roll out and enhances the flavor.
Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Use your favorite cookie cutters to create shapes, and place them on a lined baking sheet. Bake for 8-10 minutes, keeping a close eye on them. You're looking for firm edges and slightly soft centers. Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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