Gingerbread Cookies Recipe
This gingerbread cookies are classic, spiced cookies perfect for holidays. They are made with a mixture of flour, spices (like ginger, cinnamon, and cloves), molasses, and sugar. The dough is chilled, rolled out, and shaped with cookie cutters before baking. Once baked, the cookies are typically decorated with royal icing or candy.
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
1) A special tip to brighten up the flavor of your dough is to use a little orange or lemon zest in the dough.
2) For royal icing, you've got to use fresh egg whites or pasteurized egg whites. For convenience and safety, powdered egg whites or meringue powder work best.
3) Use the gel or powdered food coloring for icing and avoid liquid food coloring as it can thin the icing too much.
4) Royal icing dries fast, especially the surface. Cover bowls and piping bags with damp cloths when not in use. Royal icing can be stored for up to a week in the fridge or frozen for longer; make sure to stir well before use.