Gingerbread Cookies Recipe

Introduction

Gingerbread cookies are a classic treat, perfect for sharing during the holidays or whenever you crave a warm, spiced bite. These cookies are crisp, flavorful, and beautifully decorated with royal icing for a festive touch.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• Royal icing (for decorating)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until well combined.
2. Step 2: In a separate bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
3. Step 3: Add the egg and molasses to the butter mixture and mix until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until a smooth dough forms.
5. Step 5: Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 2 hours to firm up.
6. Step 6: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
7. Step 7: Use cookie cutters to cut out your desired shapes and place them on a baking sheet lined with parchment paper.
8. Step 8: Bake cookies for 8-10 minutes, or until the edges are firm. Let them cool completely before decorating with royal icing.

Tips & Variations

• For softer cookies, reduce the baking time by a minute or so and store them in an airtight container with a slice of bread to keep moisture.
• Try adding a pinch of nutmeg or allspice for extra warmth in the spice profile.
• Use cookie cutters of different sizes and shapes to make a festive assortment.
• If you prefer a less sweet version, reduce the brown sugar slightly.

Storage

Store gingerbread cookies in an airtight container at room temperature for up to 1 week. To keep them fresh longer, you can freeze the baked cookies for up to 3 months. Thaw at room temperature before decorating. If decorated with royal icing, allow the icing to dry completely before storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 3 days or frozen for up to 1 month. Make sure to wrap it tightly in plastic wrap before storing.

What can I use if I don’t have molasses?

If you don’t have molasses, you can substitute it with an equal amount of dark corn syrup, honey, or maple syrup, although the flavor will be slightly different.

Gingerbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

Classic gingerbread cookies with warm spices and rich molasses, perfect for festive decorating with royal icing. These cookies are soft yet sturdy enough to hold intricate designs, making them an ideal holiday treat.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses

For Decorating

• Royal icing

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined. This ensures the spices are well distributed in the dough.
2. Cream Butter and Sugar: In a separate bowl, beat the softened unsalted butter and packed brown sugar together using an electric mixer until the mixture becomes fluffy and light in color. This step creates a smooth texture for the dough.
3. Add Egg and Molasses: Beat in the large egg and molasses to the butter and sugar mixture until fully incorporated, resulting in a rich and aromatic wet mixture.
4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring continuously until a cohesive dough forms. Be careful not to overmix to keep the cookies tender.
5. Chill the Dough: Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 2 hours. Chilling firms the dough for easier rolling and enhances flavor development.
6. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes.
7. Bake the Cookies: Place cut-out cookies on a parchment-lined baking sheet, leaving space between each. Bake in the preheated oven for 8-10 minutes or until the edges are just beginning to brown.
8. Cool and Decorate: Allow the cookies to cool completely on a wire rack before decorating with royal icing as desired.

Notes

• For best results, ensure the butter is softened but not melted before mixing.
• Chilling the dough overnight can improve the flavor and make handling easier.
• Use parchment paper or silicone mats to prevent cookies from sticking during baking.
• Royal icing should be thick enough to pipe but not too runny to maintain detailed decorations.
• Store baked cookies in an airtight container at room temperature for up to one week.

Keywords: gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, Christmas baking, royal icing cookies