Baking & Pastry > Cookies > Rolled & Cut-Out Cookies > Sugar Cookies Recipe (for Decorating)
Gingerbread Cookies for Decorating
This gingerbread cookie recipe creates sturdy, flavorful cookies perfect for decorating during the holidays. The warm spices and molasses give these cookies a classic gingerbread taste. Enjoy!
Ingredients
- 3 cups All-purpose flour
- 1 1/2 teaspoons Baking soda
- 1 tablespoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 3/4 cup Brown sugar, packed
- 1/2 cup Molasses
- 1 Large egg
Mixing the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Creaming Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer.
Adding Molasses and Egg
Beat in the molasses and egg until well combined.
Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chilling the Dough
Divide the dough in half, flatten each half into a disc, and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 24 hours. Chilling is essential for gingerbread to allow spices to meld and the dough to firm.
Rolling and Cutting the Dough
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes. Transfer the cookies to the prepared baking sheets.
Baking the Cookies
Bake for 8-12 minutes, or until the edges are firm. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Decorating
Once the cookies are completely cool, decorate with royal icing, candies, and sprinkles. Get creative with your designs!
FAQ
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Why are my gingerbread cookies hard?
Overbaking is the most common cause. Be sure to check the cookies frequently and remove them from the oven as soon as the edges are firm. Using too much flour can also contribute to hardness. -
Can I make gingerbread cookies ahead of time?
Yes! Baked gingerbread cookies can be stored in an airtight container at room temperature for up to a week. Decorated cookies should also be stored in an airtight container to protect the icing. -
What can I use if I don't have molasses?
While molasses is essential for the traditional flavor, you can substitute with dark corn syrup or honey in a pinch. Keep in mind that the flavor will be slightly different.