The first time I made gingersnap cookies, I was just trying to add something new to my holiday baking lineup. I had always loved the idea of a spiced cookie during Christmas, and gingersnaps seemed like the perfect fit. I still remember the first batch coming out of the oven—the smell was heavenly, and I couldn’t wait to share them with my family.
These cookies are typically made with a combination of ginger, cinnamon, cloves, and nutmeg, giving them their signature spicy-sweet taste. The dough often includes molasses or brown sugar to create a rich, deep flavor and soft texture.
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Festive Gingerbread Cookies recipe for Christmas Celebrations:
On every Christmas party, I’ve made this gingerbread cookies recipe. These are my family favorites. You know the special thing about cookies is their customization. You can easily customize in different ways. You can play with icing decorations, or you can customize the dough as well. I really love the texture and flavor of the cookies. They made my parties extra special. In this festive season, definitely try my gingerbread cookies recipe and let me know how’s your Christmas party.
Why is gingerbread healthy?
Gingerbread can be considered a healthier treat because it contains ground spices like ginger, cinnamon, and nutmeg, which have anti-inflammatory properties and can aid digestion. Additionally, many gingerbread cookies recipes use ingredients like whole wheat flour or honey, which provide more nutrients compared to traditional refined sugars and flours. While it’s still a sweet treat, it can offer some health benefits when consumed in moderation.
Major ingredients that you found in your kitchen pantry:
- All-purpose flour: the most common ingredient for cookies and easily available in everyone’s home. This is the base of your cookie dough. You can used near about 2 cups of flour. If you want gluten-free cookies, then alter the flour with gluten-free cookie mix and double check the label.
- Baking soda, salt, and eggs: It helps to rise the cookies and make them lighter in texture. Salt helps to balance the sweetness in gingerbread cookies recipe. As everyone knows, the eggs bind the dough together and give perfect cookies.
- Brown sugar and molasses: Your gingerbread cookies recipe is incomplete without these two ingredients. Molasses add the depth and richness. There’re so many choices, like Wholesome Organic Molasses or Brer Rabbit Full Flavor Molasses. I have recommended using Grandma’s original molasses.
- Ground spices and vanilla extract: I have used ground clove, cinnamon, nutmeg, and ground ginger. Every spice has its own identity, which helps to enhance the overall taste and richness of our gingerbread cookies recipe. It gives a sweet and spicy flavor.
- Unsalted butter: We use unsalted butter in recipes to have better control over the salt content in the dish. It makes your cookies rich and flavorful. I’ve made the cubes so that they blend very easily.
Alterations in ingredients:
- For the molasses option: if you don’t want molasses, then you’ve got to prefer honey or maple syrup for a milder sweet taste. You can use dark corn syrup as well; it gives lighter texture and flavor to your gingerbread cookies recipe.
- Add-ins: add the dark and white chocolate chips to the mixture for a decent twist. If you want an extra spicy-sweet bite, you must add the 1/4 cup of chopped candied ginger to the batter. You can experiment with nuts as well for nutty crunch.
- Egg-free option: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to use as a vegan egg substitute.
- Dairy-friendly version: So, my dear vegan friends, no more worries about the ingredients; you’ve got to use coconut milk and vegan butter and replace the eggs with flaxseed eggs to make your vegan gingerbread cookies recipe and enjoy the Christmas.
How to make gingerbread cookies recipe:
Prepare the dough:
- Whisk all the dry ingredients into the bowl and set it aside. In another large bowl, beat the softened butter and granulated sugar with the help of a hand mixer, or you’ve got to use a stand mixer. Make sure to beat the butter and sugar thoroughly; it gives light and crispy cookies.
- It’s time to add the molasses and eggs to the cookie mixture; beat the mixture well until it is combined and fully incorporated. Gradually add the dry ingredients to the wet ingredients, then make a smooth dough.
Chill the dough:
I’ve made the three parts of dough and wrapped each individual part with plastic wrap and refrigerated it for at least 1 hour. If you have enough time, then you’ve got to refrigerate for overnight. It helps to maintain the shape while baking. So don’t be hurrying while making the gingerbread cookies recipe. Chilling the dough will deepen the flavor even more.
Shape and roll out the cookies:
- After the dough is chilled, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Take out the dough from the refrigerator and roll it with a rolling pin. Roll out the dough about 1/4 inch thick, then place the cookie cutter and shape the cookies. Arrange the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Baking the cookies:
- Bake the cookies in a preheated oven for at least 10-20 minutes. For a crispier texture, you’ve got to bake them for 12 minutes. And if you prefer chewier cookies, then remove the cookies to the oven around 10 minutes when the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes.
Decorating the cookies:
- I’ve used royal icing design. For the icing design, you’ve got to mix powdered sugar, a few drops of lemon, and water (you can use milk as well), then add the food coloring for a Christmas palette. Here I’m using red, white, and green colors.
Pipe snowflakes, stars, or holly leaves on top of the cookies and create an outline and flood the center for a smooth, shiny finish. Or you’ve got to melt dark, milk, or white chocolate, then use a spoon to drizzle it in zigzag patterns; there are endless possibilities of customization.
Secret tips to make top-notch gingerbread cookies recipe:
1) Make sure to use unsulfured molasses for a deep, rich flavor and avoid blackstrap molasses, as it can be too bitter.
2) Use fresh spices. ground ginger, cinnamon, and cloves for the most vibrant flavor, and toasting whole spices before grinding adds an extra punch.
3) Flour the surface Lightly to prevent sticking the cookie dough. But not too much that it dries the dough. You can prefer parchment paper between the dough and rolling pin as well.
4) When you store it, keep cookies in an airtight container with a slice of bread to retain softness or without bread for a crisp texture.
5) Don’t be a hurry to eat it; make it ahead of time so gingerbread cookies help to melt the spices. It makes your cookies more delicious.
How do I store my gingerbread cookies for a longer period of time and still keep them fresh?
- Before storing the cookies, allow them to cool completely on a wire rack and place the cookies in an airtight container. Tin and plastic seals work well. It helps to prevent the cookies from drying out. You can store them for up to 2 weeks and still they are fresh.
- Place the parchment paper or wax paper between the cookies so they don’t stick to each other. And if your cookies are decorated with icing, then make sure your icing should be completely set.
- For longer storage, you’ve got to place the cookies on a baking sheet and freeze until they are solid. Then transfer the cookies to a freezer-safe bag or a container, and you can store them for up to 3 months. When you are ready to eat, let them thaw in the container at room temperature for 1-2 hours.
- If you want to store the dough, then wrap each individual dough with plastic wrap and place it in an airtight container. Then store in the fridge for up to 5 days. You can freeze as well; just place it in a freezer safe and store it for up to 3 months. But make sure to thaw in the refrigerator overnight before rolling and baking.
Don’t forget to try this variation of gingerbread cookies recipe:
1) Cinnamon Sugar Gingerbread Cookies recipe :
Roll your gingerbread dough in a mixture of cinnamon and sugar before baking for an extra sweet and spicy coating. This adds a sweet, slightly crunchy coating to the cookies and enhances their warmth and flavor.
2) Gingerbread cookies recipe with Almond or Hazelnut Flour:
Try something new but flavorful. Swap out some of the regular flour for almond or hazelnut flour to add a nutty flavor and slightly different texture to your cookies.
3) Gluten-Free Gingerbread cookies recipe:
Hey! my dear gluten-free friends, this recipe is for you! If you suffer from celiac, then don’t be afraid of making gingerbread cookies recipes. I’ve mentioned all the alternatives above. Check out the ingredient alterations part. Simply replace the regular flour with a gluten-free flour blend.
4) Cranberry Gingerbread Cookies:
Add the dried cranberries to the dough mixture for a pop of tartness that pairs amazing with warm spices. I really love the texture of cranberry gingerbread cookies. White chocolate also goes well in the cranberry gingerbread mixture. Definitely try this version.
5) Gingerbread Sandwich Cookies:
On Christmas parties, these cookies are always on my dessert table. You’ve got to make two gingerbread cookies and sandwich them together with frosting, buttercream, or cream cheese filling. Gingerbread sandwich cookies are simple yet delightful, and I guarantee that your guests will definitely fell in love with these gingerbread cookies recipe.
Try my other desserts !!!
Gingerbread Cookies Recipe
Equipment
- Cookie Cutters
- Mixing Bowl
- Microwave
Ingredients
- 2 And 1/4 Cups All-Purpose Flour
- 1/2 Tsp Baking Soda
- 1 Tbsp Ground Ginger
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Salt
- 1/2 Cup Unsalted Butter ( Room Temperature )
- 1/3 Cup Brown Sugar ( Packed )
- 1/3 Cup Molasses
- 1 Large Egg
- 1 Tsp Vanilla Extract
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat the butter and brown sugar until light and fluffy using a hand or stand mixer. Then add the molasses, egg, and vanilla to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. Divide the dough into three portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes (e.g., gingerbread men, stars, or trees).
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between them and bake for 8–10 minutes, or until the edges are set and lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, decorate with royal icing, cookie icing, or sprinkles. Allow the icing to set before serving or storing.
Notes
FAQs:
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1) Should gingerbread cookies be hard or soft?
Ans: It depends on your personal choices and the recipe you follow. Soft cookies are thick, chewy, and moist. Hard gingerbread cookies are firmer and often used for decorating or making gingerbread houses because they hold their shape well. If you enjoy a cozy, melt-in- your-mouth texture, go for soft gingerbread. But if you love crisp, sturdy cookies for creative designs, then go for the harder ones.
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2) How to tell if gingerbread is done?
Ans: For softer cookies, remove them just as they set, while for crispier cookies, let them bake a little longer until they feel dry to the touch. Always keep an eye on the bake time, as gingerbread can quickly go from perfect to overdone. Look for firm edges and a slightly soft center.
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3) Why are my gingerbread cookies dry?
Ans: Using too much flour in the batter and overbaking makes your cookie dry. And not using enough of molasses, butter, or wet ingredients can result in less moisture. Don’t overmix the batter. To prevent dryness, make sure to use the right measurement of ingredients and the perfect baking time.
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4) Should gingerbread be soft or crunchy?
Ans: Soft gingerbread is moist and chewy, making it ideal for cookies or cakes meant to be eaten as a snack or dessert. Crunchy gingerbread, on the other hand, is perfect for building gingerbread houses or creating sturdy decorative cookies because it holds its shape better.
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5) Why do we eat gingerbread cookies at Christmas?
Ans: We eat gingerbread cookies at Christmas because they have been a festive tradition for centuries, symbolizing warmth and celebration during the cold winter months. As everyone knows about the property of ginger, they’re warm and associate with luxury. Their spiced flavor, cozy aroma, and decorative appeal make them a perfect treat to share and enjoy during the christmas season.
Conclusion:
There’s no doubt that gingersnap cookies have become a cherished part of my Christmas celebrations. The process of baking them fills my home with the comforting scents of ginger, cinnamon, and cloves, creating a festive atmosphere that I look forward to every year. Whether you’re new to baking or a seasoned pro, gingersnap cookies are a must-try recipe during the holiday season. They’re simple to make, full of warm, comforting flavors, and perfect for sharing with.
