Gingerbread Cookie Delights
Buttery, warmly spiced gingerbread cookies with deep molasses flavor and a tender bite. Perfect for cut-outs and festive decorating.
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Servings:
Ingredients
Main Ingredients
- 3.25 cup all-purpose flour
- 1 tsp baking soda
- 0.75 tsp fine sea salt
- 1.5 tbsp ground ginger
- 1 tbsp ground cinnamon
- 0.75 tsp ground cloves
- 0.5 tsp ground nutmeg
- 0.75 cup unsalted butter, softened
- 0.75 cup dark brown sugar, packed
- 0.5 cup unsulphured molasses
- 1.5 tsp pure vanilla extract
- 2 tbsp milk
- 1 tsp finely grated orange zest optional
- 2 tbsp coarse or sanding sugar for sprinkling
Instructions
Preparation Steps
- Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a large bowl.
- Beat butter and brown sugar until light and fluffy, about 2 minutes.
- Mix in molasses, vanilla, and orange zest if using until smooth.
- Add dry ingredients in two additions, mixing on low just to combine.
- Drizzle in milk and mix briefly until a soft dough forms.
- Divide dough, flatten into two disks, wrap, and chill 30 minutes.
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Roll one dough disk to 1/4 inch on a lightly floured surface.
- Cut shapes and transfer to prepared sheets, spacing about 1 inch apart.
- Sprinkle with coarse sugar for sparkle, if desired.
- Bake 8–10 minutes, rotating pans halfway, until edges are set.
- Cool 5 minutes on the sheet, then finish cooling on a wire rack.
Notes
For softer cookies, pull them when centers look slightly soft and add 1 extra tablespoon milk to the dough. Want a snappy edge? Roll thinner and bake a minute longer. Drizzle with a quick icing (powdered sugar and a splash of milk) after cooling. Store airtight at room temperature up to 1 week, or freeze baked cookies or dough for up to 2 months.
This recipe is an original creation inspired by classic Gingerbread Cookie Delights flavors. All ingredient ratios and instructions are independently developed.