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Perfect Gingerbread Cookies

The title says it best. the only Gingerbread Cookie recipe you'll ever need!!! Subtly spiced and perfectly crunchy. You will love these cookies! They're free from: dairy, egg, soy, peanuts, tree nuts, animal products. Simple ingredients, made in 1 bowl, fun to make, and perfect for the holidays and any time of year! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 25 minutes
Servings 50 cookies
Calories 65kcal
Author Laila Sbeinati

Ingredients

  • C flour
  • 2 Tsp cinnamon
  • 1 Tsp ginger powder
  • ½ Tsp nutmeg
  • ½ Tsp cloves
  • 1 Tsp cornstarch
  • ½ Tsp baking powder
  • ½ Tsp baking soda
  • ½ Tsp sea salt
  • ¾ C vegan butter - I used Earth Balance butter spread
  • 1 C packed brown sugar
  • C molasses - I used carob*
  • ½ Tsp vanilla extract

Instructions

  • In a large bowl, sift together first 9 ingredients: flour, cinnamon, ginger, nutmeg, cloves, cornstarch, baking powder, baking soda, and sea salt. Set aside.
  • In a shallow pan, melt the butter on medium heat. As soon as it's almost all melted, add the sugar and whisk well until it's fully incorporated - a few minutes of continuous whisking.
  • Add the molasses and vanilla and continue whisking a few times more.
  • Then, add liquid mixture into dry mixture and using a spatula, combine the ingredients until dough comes together fully. You may want to use your hand to help with forming the dough.
  • Once the dough is formed, flatten into a disc and wrap in plastic wrap. You may want to divide the dough in half to make wrapping and rolling easier. That's what I did.
  • Place in the fridge to chill for about 1 hour. (see Notes for explanation)
  • Preheat oven to 350F and remove discs from fridge and let sit on the counter for a few minutes.
  • Working with one disc at a time, lightly flour your work surface and roll the dough using a rolling pin to just over ⅛" thick (but less than ¼") . (see Notes for tip)
  • Use cookie cutters to make shapes and place on a lined baking sheet, about 1" apart.
  • Place pan in the preheated oven and bake for 10 minutes. (see Notes)
  • Remove and let cookies cool in the pan before handling.

Notes

Molasses gives these cookies their distinct flavor. You can use whatever kind of molasses you have in your cupboard. I've used date molasses and carob molasses for this recipe (different batches). If you have blackstrap molasses feel free to use that too. Unless you have an allergy to sulfur, use unsulfured molasses - It tastes much better (in my humble opinion) and works perfectly to enhance the taste of these gingerbread cookies.
 
Chilling the dough in this recipe helps to add moisture. Also, since the butter mixture is very warm when mixed in to form the dough, you want to cool the dough so it can roll easier and cut/shape better. I chilled mine for just over an hour, but you can check at the 30 minute mark and see if the discs feel cool. You don't need more than an hour of chill time.
 
When rolling, use the plastic wrap you used to wrap and chill the dough with. It prevents the rolling pin from sticking to the dough, which in turn helps you spread the dough more efficiently, as well as using less flour to help the dough stay soft. win-win. The thickness I rolled my dough to was right in between ⅛" and ¼" thick. This was the perfect thickness for these delicious cookies!! You don't need to be 100% precise when measuring, just aim to roll the dough a scant below ¼" to get the crispiest most delicious bites of gingerbread cookies! Remember, the thicker your cookies are, the softer they'll be once baked. So if you'd prefer a softer cookie, cut to ¼" and bake for 9-10 minutes.
 
The size of the cookie cutters I used for this recipe measured at 3.25" - so depending on how big your cookie cutter is and the shape you choose to use, quantity will vary. And feel free to use whatever cookie cutter shape you'd like, it doesn't just have to be gingerbread men - sky's the limit :)

Nutrition

Calories: 65kcal | Carbohydrates: 10g | Fat: 2g | Sodium: 59mg | Potassium: 18mg | Sugar: 5g | Vitamin A: 130IU | Calcium: 8mg | Iron: 0.3mg