Gingerbread Sugar Cookies
These Gingerbread Sugar Cookies deliver all the nostalgic flavors of the season without requiring special cutters or complicated decorating techniques. Perfect for busy bakers who want impressive results with minimal effort, this recipe transforms the ordinary into extraordinary with just a few aromatic spices.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
Ingredients
Cookie Dough
- 2¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground ginger use fresh grated ginger for more intensity
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup unsalted butter softened (substitute with coconut oil for dairy-free option)
- 1½ cups granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 tbsp molasses
For Rolling
- ⅓ cup granulated sugar or turbinado sugar for extra crunch
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until thoroughly combined.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the egg and beat until fully incorporated, then mix in the vanilla extract and molasses.
- Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the ⅓ cup granulated sugar in a small bowl for rolling.
- Scoop out tablespoon-sized portions of dough and roll into balls. Roll each ball in the prepared sugar to coat completely.
- Place the cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft.
Notes
The flavor of these cookies actually improves after 24 hours as the spices continue to develop and meld – making them ideal for advance preparation.
Store at room temperature in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.
For make-ahead convenience, freeze shaped cookie dough balls for up to 2 months and bake directly from frozen (adding 2-3 minutes to bake time).
Nutrition
Calories: 175kcalCarbohydrates: 24gProtein: 1.5gFat: 8gSaturated Fat: 5gSodium: 65mgFiber: 0.5gSugar: 14g
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