Description
These gingerbread cookies are soft, flavorful, and packed with spices like cinnamon, cloves, and ginger. Perfect for the holidays, these cookies have the right balance of moisture and flavor, and they taste just as good without icing as they do with it.
Ingredients
Scale
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt. Set aside.
- In a separate bowl, mix the canola oil, molasses, and brown sugar using a hand mixer. Add the eggs one at a time, mixing well after each addition.
- Slowly add the dry mixture to the wet ingredients, one cup at a time. Stir until the dough is thick and sticky.
- Transfer the dough to a floured surface and knead it, adding more flour if needed, until it is no longer sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or overnight for best results.
- Preheat your oven to 350°F. Roll out the dough on a floured surface to 1/4 inch thickness. Use cookie cutters to cut out shapes.
- Place the cookies on ungreased baking sheets and bake for about 8 minutes or until they start to crack.
- Cool the cookies on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Notes
- Prep Time: 3 hours
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 164
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Gingerbread Cookies