Gingerbread Cookies

Here’s a more detailed breakdown of your Gingerbread Cookie recipe, including tips for the best texture and flavor:

Table of Contents

3/4 cup butter, softened at room temperature (this ensures it creams well with the sugar)
1 cup granulated sugar
1 large egg, at room temperature (helps the egg blend seamlessly into the dough)
1/3 cup molasses (dark or light, depending on preference; dark will give a richer flavor)
2 1/4 cups all-purpose flour, spooned and leveled to avoid dense cookies
2 teaspoons baking soda (for a light, slightly puffy texture)
3/4 teaspoon salt (balances sweetness and enhances flavor)
1/4 teaspoon allspice (adds a warm, spicy note)
1–2 teaspoons ground ginger (use more for a stronger ginger flavor)
Granulated sugar (for rolling before baking)

Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugar:

In the bowl of a stand mixer (or using a handheld mixer), beat the softened butter and sugar together on medium speed. Continue mixing until light and fluffy, about 2-3 minutes.
This step incorporates air, which helps create a tender cookie.

In a separate bowl, whisk together the flour, baking soda, salt, allspice, and ginger.
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid over-mixing, as this can make the cookies tough.

Scoop the dough into golf ball-sized portions (about 1.5 inches in diameter). Roll each ball in granulated sugar, ensuring an even coat for a slightly crunchy, sweet exterior.
Place the balls on the prepared baking sheets, spaced about 2 inches apart.

Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops look crackled.
For chewier cookies, remove them from the oven on the earlier side, while for slightly crisper cookies, bake a minute or two longer.

Once cookies are fully cooled, dip half of each cookie in melted white chocolate and set on parchment paper.
Add sprinkles immediately before the chocolate sets for a festive finish.

Molasses: Light molasses will give a milder flavor, while dark molasses brings a richer taste. Avoid blackstrap molasses, which can be too bitter.
Storage: These cookies stay soft for several days if stored in an airtight container.
Freezing: You can freeze the dough balls before rolling in sugar or freeze baked cookies for up to 3 months.

Enjoy the rich, warm flavors of these gingerbread cookies as they fill your kitchen with holiday scents!