Best Gingerbread Cookies Recipe

In a medium-sized bowl, combine 2 cups of all-purpose flour, salt, ginger, cinnamon, clove, and nutmeg. Whisk the ingredients well to ensure even distribution of the spices. Set the bowl aside for later.

In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, combine the room-temperature butter, light brown sugar, and granulated sugar. Beat the mixture on medium-high speed for 1-2 minutes until it becomes light and fluffy. This step is crucial for creating a tender cookie texture.

Add the vanilla extract, milk, and molasses to the butter-sugar mixture. Mix on low until the ingredients are well combined. Be sure to scrape down the sides of the bowl to incorporate everything.

Slowly mix the dry ingredients into the wet mixture on medium-low speed. The dough should start to come together but will still feel soft and slightly sticky.

Gradually add the remaining 1 cup of flour, a little at a time, until the dough becomes smooth and slightly thickened. The dough should no longer feel sticky but rather soft and pliable, similar to play-dough. Be careful not to add too much flour, or the cookies may turn out crumbly.

Place a sheet of parchment paper on a flat surface, such as a cutting board, and lightly dust it with flour. Form the dough into a ball and pat it down onto the floured surface. Flip the dough over so that both sides are floured, then roll it out to about 1/4 inch thickness.

Place the rolled-out dough (cutting board and all) in the refrigerator to chill for at least 30 minutes. This step ensures the cookies maintain their shape during baking.

While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Once the dough has chilled, remove it from the fridge and use cookie cutters to cut out your desired shapes. Transfer the cut cookies to the prepared baking sheet, leaving about 1/2 inch of space between them. These cookies don’t spread much, so you can place them close together.

Bake the cookies for 8-10 minutes, or until they are lightly puffed, evenly colored, and the centers no longer look wet. Keep an eye on them, as gingerbread cookies can burn quickly due to the molasses. Once done, transfer the cookies to a cooling rack and let them cool completely before decorating.