Introduction
Gingerbread cookies bring back a world of joy and nostalgia. Every bite is a reminder of the warmth of family gatherings and holiday celebrations. As Sophie, the creator behind EasyChocolateCake.net, I’ve learned that baking is more than just a task; it’s about creating lasting memories. In this article, we’ll dive into the art of making gingerbread cookies, starting from the alluring scents of spices to the fun of decorating them with loved ones. You’ll discover that this beloved recipe is not only easy to follow but also perfect for anyone wanting to add a tasty tradition to their holiday festivities.
The joy of baking during the holidays is truly unmatched. Whether it’s these gingerbread cookies or a cozy Apple Spice Cake, every treat tells a story of love and togetherness.
Gingerbread Cookies
Ingredients
Dry Ingredients
- 3.5 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground cloves
Wet Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- 0.75 cup packed light or dark brown sugar
- ⅔ cup unsulfured or dark molasses do not use blackstrap
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
For Decorating (Optional)
- easy cookie icing, royal icing, or cookie buttercream
Instructions
Preparation
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this mixture aside.
- In another large bowl, beat the softened unsalted butter on medium speed for about one minute until smooth and creamy.
- Add the brown sugar and molasses, beating on medium-high speed until well combined, scraping down sides as needed.
- Incorporate the egg and vanilla, beating on high speed for two minutes. The mixture may appear to separate, which is normal.
- Gradually add the dry flour mixture, beating on low speed until combined. The cookie dough will be thick and slightly sticky.
- Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least three hours or up to three days.
Baking
- Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Remove one disc of dough from the refrigerator, flour your work surface, and roll out the dough to about 1/4-inch thick.
- Use cookie cutters to cut out shapes and place them at least one inch apart on the baking sheets.
- Bake in preheated oven for 9-10 minutes, rotating sheets halfway through. Smaller cookies may need about 8 minutes, larger cookies up to 11 minutes.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a cooling rack.
Decorating
- Once cookies are cooled, decorate with icing or other toppings as desired.
- Store any leftover cookies in an airtight container at room temperature for up to a week.
Notes
Nutrition
Table of Contents
The Story & Intro
Growing up, the scent of gingerbread permeated our home every holiday season. My mom would pull out her recipe, and we’d gather in the kitchen to create these delightful treats together. It was a time of laughter, sweet flour fights, and the joy of decorating cookies with icing and sprinkles. I remember how, no matter how busy life got, we made sure to reserve time for this cherished tradition. Each bite of the cookies took me back to those moments, filled with love and warmth.
When I started my own culinary blog, I knew I had to share this recipe for gingerbread cookies. It has become a staple in my kitchen, reminding me of the importance of family, creativity, and comfort. The blend of spices in these cookies not only adds flavor but also fills your home with an irresistible aroma. With my detailed instructions, you can easily recreate these memories in your kitchen and share them with your loved ones.
As we explore this gingerbread cookie recipe together, I’ll guide you through each step to ensure success, regardless of your baking experience. You’ll find that baking these cookies is perfect for the holidays—bringing friends and family together. So roll up your sleeves, grab your apron, and let’s get started on a delicious adventure.
Baking has always been about creating memories, much like when I first shared my Carrot Coffee Cake with family gatherings—simple recipes that bring everyone closer.
Ingredients
For our flavorful gingerbread cookies, you’ll need the following ingredients:
- 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 10 Tablespoons (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; about 200g) unsulfured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Optional: easy cookie icing, royal icing, or cookie buttercream for decorating
These simple yet aromatic ingredients come together to form a dough that’s both spicy and sweet, perfect for holiday gatherings. The magic lies in the combination of spices like ground ginger, cinnamon, and cloves, all of which create that classic gingerbread flavor. Don’t forget that soft, creamy butter and rich molasses add moisture and richness, making your gingerbread cookies soft and delicious.
Once you gather your ingredients, you’re ready for the fun part. Baking these cookies is a joyful experience that fills your home with amazing scents of the season. Let’s dive into the next steps of making these delicious gingerbread cookies, building on the love and warmth of shared recipes.
Instructions
First, in a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this mixture aside for later use. In another large bowl, using either a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened unsalted butter on medium speed for about one minute until it’s completely smooth and creamy. Next, introduce the brown sugar and molasses to the butter, beating on medium-high speed until everything is well combined. Remember to scrape down the sides and bottom of the bowl as needed. Then, incorporate the egg and vanilla, continuing to beat on high speed for a full two minutes. Don’t worry if the mixture appears to separate; this is perfectly normal.
Once the wet ingredients are thoroughly mixed, gradually add the dry flour mixture to the bowl, beating on low speed until everything is combined. You’ll notice that the cookie dough is quite thick and slightly sticky—this is what gives gingerbread cookies their delightful chewiness. To manage the dough, divide it in half and wrap each half tightly in plastic wrap, gently patting it down to form a disc shape. Chill these discs in the refrigerator for at least three hours or up to three days—chilling is a crucial step for the dough’s structure. If you’re in a hurry, I always recommend chilling overnight for the best results.
Just before you’re ready to bake, preheat your oven to 350°F (177°C). Prepare your baking sheets by lining them with parchment paper or silicone mats, ensuring your cookies will slide off easily once baked.
Baking and Decorating
After chilling the dough, remove one disc from the refrigerator and generously flour a clean work surface, your hands, and a rolling pin. Roll out the disc of dough until it reaches about 1/4-inch thick. Remember, the first few rolls might be a bit challenging due to the stiffness of the dough, so don’t hesitate to lift and rotate it as you go. If you encounter cracks, your fingers can help mend the edges back together.
Once rolled, use your favorite cookie cutters to cut out fun shapes, placing them at least one inch apart on your prepared baking sheets. You can gather and re-roll any scraps until all the dough is used. Bake the cookies in your preheated oven for about 9-10 minutes, keeping in mind that smaller cookies might need about 8 minutes while larger ones could take up to 11 minutes. To ensure consistent baking, rotate your baking sheets halfway through.
After baking, allow your cookies to cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Once they’re cool, you can have fun decorating them! Whether you choose simple icing, royal icing, or cookie buttercream, the options are endless and make for delightful cookie designs.
If you decide to store your gingerbread cookies, they will stay fresh covered at room temperature for up to a week, so you can enjoy them longer!
Want to take your decoration to the next level? Try techniques from my Lambeth Cake Piping Tips guide to add flair and dimension to your cookies.
FAQs Section
What makes gingerbread cookies soft?
The combination of molasses and butter in the recipe creates moisture that keeps the cookies soft.
Can I use different spices for gingerbread cookies?
Absolutely! Feel free to experiment with spices like nutmeg or cardamom for unique flavors.
How can I make gingerbread cookies vegan?
Substitute butter with vegan margarine and use flaxseed meal mixed with water instead of the egg.For those looking for plant-based options, check out my Vegan Chocolate Cake to see how easily you can adapt classic recipes to vegan-friendly versions.
How do I store leftover gingerbread cookies?
Store them in an airtight container at room temperature for up to a week or freeze for longer storage.
Conclusion
Baking gingerbread cookies is a delightful tradition that can be enjoyed year-round, not just during the holiday season. This recipe encapsulates the essence of love, creativity, and comfort, reflecting my journey in the kitchen. With each batch, you’re not only making cookies but also weaving memories that you can share with family and friends. I hope you enjoy making this delightful recipe as much as I do!
If you loved these gingerbread cookies, don’t miss other festive treats like Snowball Cookies and Pumpkin Biscoff Cake, both perfect for cozy celebrations.
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