Embossed Gingerbread Cookies
These Embossed Gingerbread Cookies are easy to make, soft with crisp edges and look so impressive with little to no effort!
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Rolling Pin
- Embossed rolling pin
- Cookie cutters
Ingredients
- 420 g (3 1/2 cups) all-purpose flour
- 1 tbsp ginger
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 120 g (1/2 cup) unsulphured molasses
- 1 egg
- 1 tsp vanilla extract
Instructions
- In a small bowl whisk all-purpose flour, ginger, cinnamon, baking soda and salt. Set aside.
- Use a stand mixer fitted with the paddle attachment to cream softened butter and brown sugar until light and fluffy.
- Add the molasses, egg and vanilla extract until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once then mix on low speed until just combined. The dough will be soft but not sticky.
- Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- On a floured surface, use a normal rolling pin to roll out one disc of dough to about 1/4 inch thick. Sprinkle some flour over your dough before rolling the embossed pin over it. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
- Bake cookies for 8 minutes then allow to cool completely (my cookies were 3 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Embossed Gingerbread Cookies in an airtight container for up to a week at room temperature.
- Gingerbread cookie dough wrapped tightly in plastic wrap and placed in a zip-top bag can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and baking.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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