Gingerbread Cookies (makes 12)

Ingredients

• 1/2 cup (113 g) butter, softened

  • If using vegetable oil: use 6 Tbsp (90 g) veg oil + 2 Tbsp water or milk (helps replace butter’s moisture)

• 1/3 cup (70 g) packed brown sugar

  • If using veg oil and cookies taste less rich: add 1–2 Tbsp extra sugar

• 2 Tbsp (40 g) molasses (this is the “gingerbread” flavor + color)

• 1 egg (your “glue” that helps everything stick together)

• 1 tsp vanilla extract

• 1 cup + 2 Tbsp (140 g) all-purpose flour (plus 1–2 Tbsp more only if needed)

• 1/2 tsp baking soda

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1/8 tsp ground cloves (or nutmeg)

• 1/4 tsp salt

• Optional: pinch of black pepper (tiny amount = classic gingerbread “warmth”)

Instructions

1. Heat oven: 350°F (175°C). Line a baking sheet with parchment.

2. Cream: Beat butter + brown sugar + molasses until smooth (about 1 minute).

3. Add “glue”: Beat in egg, then mix in vanilla.

4. Dry mix: Stir in flour, baking soda, ginger, cinnamon, cloves, salt just until a dough forms.

   • If sticky: chill 20–30 minutes (and/or add 1 Tbsp flour).

5. Shape 12 cookies: Roll into 12 balls, space out, and gently flatten.

6. Bake: 9–11 minutes (edges set, centers still soft). Don’t overbake if you want them chewy.

7. Cool: 5 minutes on tray, then move to a rack.

For Christmas (and sprinkle version)

Sprinkles stick best right after shaping/flattening, before baking.

Two easy ways:

• Press-on method: Sprinkle on top and gently press.

• Dip method: Press the top of each dough ball into sprinkles/sanding sugar, then place and flatten.

If adding sprinkles after baking, you’ll need “glue”:

• quick option: a thin icing (powdered sugar + a few drops of water/milk)

• or a tiny swipe of melted butter while cookies are warm

Quick notes (so it works first try)

• Too much spread? Chill the dough 30–45 min, or add 1 Tbsp flour.

• Want firmer “gingerbread snap”? Bake 1–2 minutes longer and flatten a bit more.