Print

Pioneer Woman Gingerbread Cookies

Pioneer Woman Gingerbread Cookies - recipe card
Print Recipe

These are the ultimate spiced gingerbread cookies with a crisp edge and a chewy, tender center. The deep molasses flavor is balanced by warm ginger, cinnamon, and cloves, making them perfect for holiday baking or a cozy winter treat.

Ingredients

Scale
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1/4 cup granulated sugar, for rolling

Instructions

  1. In a large mixing bowl, cream together the softened butter, brown sugar, and molasses using a hand mixer or stand mixer fitted with the paddle attachment. Beat on medium speed for 2-3 minutes until light and fluffy, scraping down the sides halfway through; this step incorporates air for a tender crumb.
  2. Add the egg and vanilla extract to the butter mixture, and beat on medium speed until fully combined, about 1 minute. The mixture should look smooth and slightly glossy.
  3. In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, salt, and baking soda. Whisking ensures the spices and leavener are evenly distributed throughout the flour, preventing pockets of bitter baking soda or bland spots.
  4. Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed after each addition until just combined. Do not overmix once all flour is added, or the cookies will become tough; stop as soon as no dry streaks remain. The dough will be very soft and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2 days. Chilling solidifies the butter, preventing the cookies from spreading too much during baking and intensifying the spice flavors as they meld.
  6. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. For even baking, avoid using dark or non-stick pans, which can over-brown the bottoms.
  7. Place the 1/4 cup granulated sugar in a shallow bowl. Using a 1.5-tablespoon cookie scoop (about 1 1/2 inches in diameter), portion out the chilled dough and roll each portion into a smooth ball between your palms. The dough should be firm but not hard; if it becomes too sticky as you work, return it to the refrigerator for 10 minutes.
  8. Roll each dough ball in the granulated sugar to coat evenly, then place them 2 inches apart on the prepared baking sheets. For a classic crackled look, do not flatten the balls; they will spread naturally.
  9. Bake the cookies, one sheet at a time, on the center rack for 9-11 minutes, until the edges are set and the tops are puffed and cracked. The centers will appear slightly underdone and soft; this is correct for a chewy texture. Avoid overbaking, as they will continue to set on the hot pan.
  10. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This resting step allows them to firm up without sticking or breaking. Then transfer the cookies to a wire rack to cool completely, about 15 minutes. For crispier cookies, bake for an additional 1-2 minutes and cool directly on the rack without the pan rest.

Notes

Store gingerbread cookies in an airtight container at room temperature for up to 1 week, separating layers with parchment paper to prevent sticking. To freeze: flash-freeze the shaped, sugared dough balls on a baking sheet for 1 hour, then transfer to a freezer bag for up to 3 months. Bake frozen dough directly, adding 1-2 minutes to the bake time. For softer cookies, place a slice of bread in the storage container; the cookies will absorb moisture without becoming soggy. For a festive finish, drizzle cooled cookies with a simple powdered sugar glaze (1 cup powdered sugar mixed with 2-3 tablespoons milk or lemon juice).

Nutrition

Keywords: Pioneer Woman gingerbread cookies, gingerbread cookie recipe, soft gingerbread cookies, molasses cookies, Christmas cookies, spiced cookies, holiday baking, gingerbread men, easy cookie recipe, homemade gingerbread

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-gingerbread-cookies/