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If you’ve been searching for the ultimate Gingerbread Cookie Recipe that combines rich spices, the perfect chewy texture, and a touch of sweetness, you’ve just found your new favorite. These gingerbread cookies bring together the warmth of ginger, cinnamon, cloves, and nutmeg in a wonderfully fragrant dough that bakes up beautifully soft yet sturdy enough to hold all your creative icing designs. Whether you’re baking for holiday celebrations or just craving a cozy, nostalgic treat, this Gingerbread Cookie Recipe delivers joy in every bite and brings instant smiles around the kitchen.
Ingredients You’ll Need
This Gingerbread Cookie Recipe focuses on simple yet essential ingredients that work harmoniously to create that iconic flavor and texture. Each component plays a crucial role—from the warm spices that invite comfort to the molasses that lends beautiful color and deep sweetness.
- All-purpose flour (3 cups): The foundation of your dough, providing structure and chewiness.
- Baking soda (1 teaspoon): Gives the cookies a gentle rise and lightness.
- Salt (¼ teaspoon): Enhances the flavors and balances sweetness perfectly.
- Ground ginger (2 teaspoons): The star spice, delivering that distinctive zing and warmth.
- Cinnamon (1 teaspoon): Adds a cozy sweetness and aromatic depth.
- Ground cloves (¼ teaspoon): A subtle spice that enriches the flavor profile.
- Ground nutmeg (¼ teaspoon): Brings a touch of earthy heat that complements the other spices.
- Unsalted butter (¾ cup, room temperature): Provides richness and helps achieve a tender crumb.
- Light brown sugar (¾ cup, firmly packed): Adds moisture and that luscious caramel note.
- Unsulphured molasses (½ cup): Gives the dough its dark color and signature deep sweetness.
- Large egg (1, room temperature): Binds the ingredients together and adds a lovely chewiness.
- Vanilla extract (1 teaspoon): Rounds out the flavor with subtle floral warmth.
- Royal icing or sugar cookie icing: Perfect for decorating and personalizing your gingerbread creations.
How to Make Gingerbread Cookie Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking the flour, baking soda, salt, and all the warm spices together in a large bowl. This step ensures that all those fragrant flavors are evenly distributed, laying the perfect scented base for your gingerbread dough.
Step 2: Cream Butter, Sugar, and Molasses
Using a stand mixer with the paddle attachment, cream the softened butter, packed brown sugar, and molasses on medium speed until the mixture turns fluffy and glossy—this usually takes about 3 to 5 minutes. This process is key to incorporating air for a tender bite.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until everything is combined smoothly. Remember to scrape down the sides of the bowl once or twice for uniform mixing; you don’t want any pockets of unmixed ingredients.
Step 4: Incorporate the Dry Mix
Switch your mixer to low speed and gradually add the flour mixture to the wet ingredients. The dough will start to come together and feel slightly sticky but firm enough to handle.
Step 5: Chill the Dough
Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least 4 hours or overnight. This chilling step is crucial because the dough is sticky when warm and softens too much to roll out properly without chilling first.
Step 6: Prepare for Baking
Once chilled, preheat your oven to 350°F (175°C), and line your baking sheets with parchment paper or silicone mats to prevent sticking while baking.
Step 7: Roll Out the Dough
On a lightly floured surface, roll one disk of dough at a time to about ¼-inch thickness. If the dough cracks or feels stiff, cover it and let it rest for 5 to 10 minutes to soften slightly, making it easier to work with for shaping.
Step 8: Cut Out Your Cookies
Dust your cookie cutters in flour to prevent sticking, then cut out your favorite shapes—anything from classic gingerbread men to stars and trees. Transfer the cutouts carefully onto the prepared baking sheets, spacing them about an inch apart. Don’t forget to reroll the scraps to get the most cookies out of your dough.
Step 9: Bake to Perfection
Bake each sheet for 10 minutes, or until the edges just start to firm up. Allow cookies to cool on the sheet for a few minutes before moving them to a wire rack to cool completely, which helps them set beautifully without breaking.
Step 10: Decorate Your Cookies
Fill a piping bag with royal icing or your favorite easy sugar cookie icing. Once the cookies are fully cooled, get creative piping on festive designs and add sprinkles or candies while the icing is still wet. Let them dry completely, which usually takes 1 to 2 hours.
How to Serve Gingerbread Cookie Recipe
Garnishes
Decorating your gingerbread cookies is where the fun begins! Use colorful sprinkles, edible glitter, tiny candy accents, or even edible markers to add personality to each cookie. Freshly piped icing always shines best when paired with a sprinkle of crushed peppermint or a light dusting of powdered sugar for a snowy effect.
Side Dishes
Gingerbread cookies are incredible on their own, but pairing them with a warm beverage like a spiced chai latte, hot cocoa with whipped cream, or a cup of creamy eggnog can elevate the experience. They also make delightful accompaniments to a cheese board featuring sharp cheddar or rich cream cheese spreads.
Creative Ways to Present
Turn your gingerbread cookies into charming gifts by stacking decorated cookies tied with ribbons or packaged in clear boxes with holiday-themed tissue paper. For parties, arrange them on a festive platter surrounded by cinnamon sticks and star anise for an aromatic centerpiece that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
Keep your gingerbread cookies fresh by storing them in an airtight container at room temperature. Layering them between sheets of parchment paper prevents sticking and preserves the tender texture. They stay delicious for up to one week, making them perfect for enjoying throughout the season.
Freezing
Want to save some for later? Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen gingerbread cookies can be kept for up to three months. When you’re ready to enjoy, thaw them at room temperature before decorating or serving.
Reheating
If you prefer your gingerbread cookies slightly warm, a quick 10-second zap in the microwave or a few minutes in a preheated 300°F oven will soften them nicely without drying them out. This little trick awakens the spices and makes each bite feel freshly baked.
FAQs
Can I make this Gingerbread Cookie Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just make sure the blend includes a binding agent like xanthan gum to maintain the texture and structure of the cookies.
How can I prevent my gingerbread cookies from spreading too much?
Chilling the dough thoroughly, as suggested in the recipe, is essential to prevent spreading. Also, avoid adding too much flour when rolling out the dough, as that can make cookies tough. Lastly, using parchment paper or silicone mats helps cookies bake evenly without excessive spreading.
What type of molasses is best for this recipe?
Unsulphured molasses is the best choice because it has a pure, mild flavor without the bitterness found in sulphured molasses. It offers the traditional rich sweetness and dark color essential to classic gingerbread cookies.
Can I skip the royal icing decoration?
For sure! While royal icing adds a lovely decorative touch, these cookies are delicious on their own. You could also dust them with powdered sugar, drizzle with melted chocolate, or enjoy them plain for a more rustic treat.
What’s the best way to roll out sticky dough?
Lightly flour your work surface and rolling pin to keep the dough from sticking, but be careful not to over-flour as this can make the cookies dry. If the dough feels too soft or cracks, cover and let it rest for a few minutes to firm up and become easier to handle.
Final Thoughts
This Gingerbread Cookie Recipe is truly a must-try for anyone who loves classic holiday flavors and the joy of baking from scratch. Once you go through the simple steps and get creative with decorating, you’ll find yourself reaching for this recipe year after year. So grab your rolling pin, dust off those cookie cutters, and treat yourself and your loved ones to the warmth and magic of homemade gingerbread cookies!
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Print
Gingerbread Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Total Time: 4 hours 50 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Gingerbread Cookie recipe yields soft, spicy cookies perfect for holiday baking and decorating. They feature warm spices like ginger, cinnamon, cloves, and nutmeg, combined with molasses for a rich flavor and chewy texture. The dough requires chilling to manage its stickiness, then is rolled out and cut into festive shapes before baking. Finished cookies are decorated with royal icing and optional sprinkles or candies, making them a fun and delicious treat for gatherings or gifting.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ¾ cup firmly packed light brown sugar (165g)
- ½ cup unsulphured molasses (120mL)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5mL)
For Decoration
- Royal icing or easy sugar cookie icing
- Sprinkles or candies (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until evenly combined.
- Cream Butter Mixture: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter, light brown sugar, and molasses on medium speed until fluffy, about 3 to 5 minutes. This aerates the mixture and ensures smooth texture.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture and mix until fully combined. Scrape down the sides of the bowl and mix again to incorporate all ingredients.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Continue mixing until a cohesive dough forms, avoiding over-mixing.
- Chill the Dough: Divide the dough into two equal halves and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 4 hours or overnight. This chilling step is crucial to make the dough manageable and reduce stickiness.
- Preheat Oven and Prepare Pans: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll out one disk of chilled dough at a time to approximately ¼-inch thickness. If the dough cracks while rolling, cover it and let it rest for 5 to 10 minutes to soften slightly.
- Cut Out Cookies: Dip your cookie cutters in flour to prevent sticking, and cut out shapes from the rolled dough. Size of shapes typically ranges from 2½ inches to 4 inches. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch of space between cookies. Reroll scraps once for additional cookies.
- Bake Cookies: Bake one sheet of cookies at a time in the preheated oven for 10 minutes. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Decorate Cookies: Fill a piping bag fitted with a small round tip (or snipped tip) with royal icing or sugar cookie icing. Pipe decorations onto cooled cookies. While the icing is still wet, optionally attach sprinkles or candies for extra decoration.
- Allow Icing to Dry: Let the decorated cookies sit at room temperature until the icing hardens, about 1 to 2 hours, before serving or storing.
Notes
- Chilling the dough is essential to prevent excessive spreading and ease rolling.
- Room temperature eggs and butter blend better for a smooth dough.
- Rolling dough to an even ¼-inch thickness ensures uniform baking.
- Use parchment paper or silicone mats to avoid sticking and burning on baking sheets.
- Decorate with royal icing for best results; it hardens nicely.
- Store cookies in an airtight container at room temperature for up to one week.
- For stronger spice flavor, you can toast the dry spices lightly before mixing.
