Crispy Gingerbread Cookies
Classic gingerbread cookies with a crispy texture, perfect for holiday baking.
Equipment
- Standing mixer or hand mixer
- Sheet Pan
- Plastic wrap
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting
- 1 tablespoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter softened
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons pure vanilla extract
Toppings
- icing, sprinkles, or mini M&Ms for decorating
Instructions
- In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
- Using a standing mixer or hand mixer, beat butter, sugar, and egg together until smooth.
- Add molasses and vanilla and mix on medium until well blended.
- Add dry ingredients in two increments, mixing on low between each addition, until evenly combined.
- Divide dough in half and wrap in plastic wrap. Refrigerate for at least 2 hours and up to 24 hours.
- Heat oven to 350°F. Spray a sheet pan with nonstick cooking spray or use parchment paper.
- Roll dough out to 1/4 inch thick on a lightly floured surface. Cut into shapes and transfer to the sheet pan.
- If using M&Ms, press them into the cookies before baking.
- Bake for 10 to 12 minutes, until cookies are set. Transfer to a wire rack to cool completely before decorating.
Notes
Store cookies at room temperature for 2 to 3 days. For longer storage, freeze baked cookies for up to 3 months.