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Martha Stewart-Inspired Gingerbread Cookies

Close-up of Martha Stewart-Inspired Gingerbread Cookies showing its texture
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These gingerbread cookies are inspired by Martha Stewart’s classic holiday baking. They have a deep molasses flavor, warm spices, and a crisp-tender texture that’s perfect for decorating. The dough is easy to work with and rolls out beautifully.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (105g) packed brown sugar
  • 1 large egg
  • 1/2 cup (120ml) unsulfured molasses
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the egg, then the molasses and vanilla extract until fully incorporated. The mixture may look slightly curdled, which is normal.
  4. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined. Do not overmix, or the cookies will be tough.
  5. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll out one disk of dough to about 1/4-inch (6mm) thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, spacing about 1 inch apart. Re-roll scraps as needed.
  8. Bake for 8 to 10 minutes, until the cookies are set and slightly firm to the touch but not darkened. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  9. Repeat with the remaining dough. Decorate cooled cookies with royal icing if desired.

Notes

Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month; thaw in the refrigerator before rolling. To reheat frozen baked cookies, place on a baking sheet in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: gingerbread cookies, Martha Stewart gingerbread, holiday cookies, Christmas cookies, molasses cookies, spiced cookies, cut-out cookies, ginger cookies, baking, dessert

Find it online: https://marthadishes.com/martha-stewart-gingerbread-cookies-recipe/