Ultimate Gingerbread Cookies – Soft & Spiced! (Pro-Tips Included)

Описание: Ultimate Gingerbread Cookies – Soft & Spiced!

Makes: ~24 cookies

Ingredients:
3 cups (375 g) all-purpose flour
¾ cup (150 g) brown sugar, packed
¾ cup (170 g) unsalted butter, softened
½ cup (120 ml) molasses
1 large egg, room temperature
1 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves (optional but traditional)
¼ tsp ground nutmeg
½ tsp salt
1 tsp vanilla extract

Instructions:
Cream butter and sugar until light and fluffy (2–3 minutes).
Beat in egg, molasses, and vanilla until fully combined.
In a separate bowl, whisk flour, baking soda, spices, and salt.
Gradually mix dry ingredients into wet ingredients to form a soft dough.
Divide dough in half, wrap, and chill for at least 1 hour (non-negotiable if you want clean shapes).
Preheat oven to 350°F (175°C).
Roll dough to ¼-inch thickness on lightly floured surface.
Cut into shapes and place on parchment-lined baking sheets.
Bake 8–10 minutes until edges are set but centers are slightly soft.
Cool on the pan for 5 minutes, then transfer to a rack.

Pro-Tips for Perfect Gingerbread Cookies:
1) Molasses matters: Dark or blackstrap molasses gives deep, rich flavor; light molasses makes them too sweet and pale.
2) Flavor layering: Toast spices lightly in a dry pan for 1–2 minutes before adding—they become more aromatic.
3) Soft vs crisp: 8 minutes = soft, 10 minutes = slightly crisp. Adjust to taste. Bake by sight, not just time. Edges should look set, but the centers should still look slightly soft. Pull them early for soft cookies.
4) Don’t add extra flour when rolling. Extra flour makes cookies dry. Lightly flour the rolling pin, not the dough, so it stays soft.
5) Roll dough between two sheets of parchment. Provides the perfect thickness and prevents sticking without altering the dough texture.
6) Rotate the baking sheet. Halfway through the bake, turn the tray to avoid uneven browning — especially if your oven has hot spots.
7) Use room-temperature butter (not melted, not cold).
Cold butter won’t cream properly. Melted butter will make the dough spread.
8) Let cookies cool on the tray first. They finish setting in those first 5 minutes. Moving too fast can cause them to break or warp.
9) Optional: Store with a slice of bread for softness. The bread sacrifices its moisture to keep the cookies chewy.
10) Decorate after they’re thoroughly cooled. Warm cookies melt icing instantly and ruin designs.
11) Storage: Store in an airtight container at room temperature for up to 1 week; freeze for longer.