My absolute favorite gingerbread cookie recipe. These little guys are packed with flavor from molasses, lemon and orange, as well as ginger and lots of spices. Baking time can be adjusted on whether you prefer softer gingerbread, or crispy gingerbread.
If you are planning on using this gingerbread recipe for decorated cookies, I recommend baking them to a crispier consistency, so the cookie has enough stability and won’t bend and crack the icing. I have a royal icing recipe and tutorial.
When you add the eggs, lemon juice, and molasses to the sugar and butter mixture, it will not fully combine. Don’t panic, once you add the dry ingredients, the ingredients will fully incorporate.
- measuring cups and spoons
- whisk and spatula
- citrus zester and juicer
- cling wrap
- cookie cutters
- ¾ stick unsalted butter room temperature
- ¾ cup granulated sugar
- ½ medium orange zested
- 1 large egg room temperature
- ¼ cup molasses
- ½ medium lemon juiced
- 2 cups all-purpose flour
- ¾ teaspoons baking powder
- ¼ teaspoons baking soda
- 1 tablespoon ground ginger
- 1 teaspoons cinnamon
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Sift dry ingredients together and set aside.
- Cream sugar, butter and orange zest for 5-8 minutes, until light and fluffy.
- Whisk eggs, molasses and lemon juice together in another bowl.
- Add egg mixture to butter mixture.
- Combine dry ingredients with wet until just combined. Avoid overworking dough, or cookies will be tough.
- Wrap in cling wrap and chill overnight.
- Preheat oven to 350°F.
- Lightly knead dough, roll out, and cut cookies. Place on silicone mat or parchment paper lined baking sheet, leaving 2 inches between each cookie. Return cut out cookies to refrigerator or freezer for a few minutes until firm before baking.
- For soft gingerbread cookies, bake 10-12 minutes. For crispy gingerbread cookies, bake for up to 20 minutes.
- Remove from oven and allow to cool on cookie sheet.