BEST Gingerbread Cookies

Why Make This Recipe

Gingerbread cookies are a holiday classic that brings warmth and joy to festive gatherings. Their spicy aroma and rich flavor make them a perfect treat for family and friends. Plus, these cookies are fun to decorate, making them a delightful activity for both kids and adults. Whether you enjoy them with a cup of tea or give them as gifts, this gingerbread cookie recipe is sure to spread cheer during the holiday season.

How to Make BEST Gingerbread Cookies

Ingredients:

• 2-3 cups all-purpose flour (2 cups = 265g)
• 1/4 tsp salt
• 1 1/2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground clove
• 1/4 tsp nutmeg
• 6 tbsp unsalted butter, room temp (regular or vegan)
• 1/2 cup (100g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk (regular or plant-based)
• 1/2 cup (140g) molasses
• 1 1/2 cups powdered sugar
• 4-5 tsp water
• 1 tsp corn syrup
• 1/2 tsp vanilla extract
• Gel food coloring (optional)

Directions:

1. Make the Dough:

   • In a bowl, mix 2 cups of flour, salt, ginger, cinnamon, clove, and nutmeg.
   • In another bowl, beat the butter, brown sugar, granulated sugar, vanilla extract, and milk until smooth.
   • Add molasses and mix well. Gradually add the dry ingredients until a dough forms. If it’s too sticky, add more flour.

2. Chill the Dough:

   • Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.

3. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

4. Roll and Cut the Cookies:

   • Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes.
   • Place the cookies on a baking sheet lined with parchment paper.

5. Bake the Cookies:

   • Bake for 8-10 minutes or until firm. Let them cool on a wire rack.

6. Make the Icing:

   • In a bowl, mix powdered sugar, water, corn syrup, and vanilla extract until smooth. If desired, add gel food coloring.

7. Decorate the Cookies:

   • Use the icing to decorate your cooled gingerbread cookies.

How to Serve BEST Gingerbread Cookies

Gingerbread cookies are great served on a holiday platter, alongside hot beverages like cocoa or tea. You can also add them to gift boxes or bags for loved ones. These cookies can be displayed on the dining table or hung as decorations on the Christmas tree!

How to Store BEST Gingerbread Cookies

Store your gingerbread cookies in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap and place them in a freezer-safe bag.

Tips to Make BEST Gingerbread Cookies

• For softer cookies, do not overbake them. They should still have a slightly soft center when you take them out of the oven.
• If you like your cookies with more spice, feel free to add more ginger or cinnamon to the dough.
• Use different shapes and sizes of cookie cutters for fun decorations!

Variation

You can change the flavor of your gingerbread cookies by adding a hint of orange or lemon zest. For a unique twist, try adding chocolate chips or nuts to the dough.

FAQs

1. Can I make the dough in advance?
Yes! You can prepare the dough a few days ahead of time and store it in the fridge until you are ready to bake.

2. Can I use gluten-free flour?
Absolutely! You can substitute all-purpose flour with gluten-free flour to make these cookies gluten-free.

3. How can I get my icing to be the right consistency?
If your icing is too thick, add more water, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach your desired consistency.

BEST Gingerbread Cookies

These classic gingerbread cookies are perfectly spiced, with a crisp edge and a slightly soft center. They are perfect for holiday decorating and family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 24 cookies

Calories 180 kcal

Equipment

• Medium bowl
• Large bowl
• Electric mixer
• Plastic wrap
• Baking sheets
• Parchment paper
• Rolling pin
• Cookie cutters
• Wire rack

Ingredients

  

Cookies

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 0.5 teaspoon ground cloves
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened
• 0.75 cup packed light brown sugar
• 1 large egg
• 0.5 cup unsulphured molasses
• 1 teaspoon vanilla extract

Instructions

 

Instructions

• Whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl; set aside.
• In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg, then the molasses and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
• Divide the dough in half, flatten each into a disk, and wrap in plastic; chill for at least 2 hours or overnight.
• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness; cut out shapes with cookie cutters.
• Place cookies 1 inch apart on prepared baking sheets and bake for 8-10 minutes, or until edges are set.
• Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, make sure your butter is truly softened for easy creaming. The dough can be made ahead and kept in the refrigerator for up to 3 days. Decorate with royal icing once completely cooled.