American
Molasses Gingerbread Cookies
Molasses-dark gingerbread cookies roll cleanly, keep their cut shapes, and bake with crisp edges, a tender center, and a balanced ginger-cinnamon-clove aroma.
30 servings · 35 minutes prep · 33 minutes cook
Ingredients
Gingerbread Dough
- 3/4 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon fine sea salt
Directions
Make and Chill the Dough
- Beat the butter, and brown sugar until smooth, about 2 minutes. Beat in the molasses, egg, and vanilla.
- Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix into the molasses base just until even. Divide into two flat disks and chill 1 hour.
Roll, Cut, and Bake
- Roll one disk between parchment to 1/4 inch thick. Chill the sheet 15 minutes, cut 2 1/2- to 3-inch rounds with the round cutter, and arrange them 1 inch apart on a lined cool sheet. Repeat, rerolling scraps only once.
- Bake one sheet at a time at 350°F / 175°C until dry on top and slightly darker at the edges, 9 to 11 minutes per sheet. Cool on the sheet 5 minutes, then transfer to a rack.
