COLORFUL
Ah, Gingerbread Cookies. The nostalgic aroma that fills the kitchen and the sweet memories they create, all wrapped up in a delightful little treat! Whether you’re making them for your annual holiday bake-off or just as a treat for the family, this recipe is a game-changer. Let’s dive into a modern spin on the classic gingerbread cookie recipe that’s sure to be a hit at your next gathering.
Table of Contents
Why You’ll Love this Recipe
We all have those cherished recipes, passed down from generation to generation. But sometimes, it’s refreshing to switch things up a bit. Here’s why you’ll adore these Gingerbread Cookies:
- Perfectly Spiced: With a medley of ginger, cinnamon, all-spice, and cloves, every bite is like a Christmas carol for your taste buds!
- Soft and Chewy: No more biting into rock-hard cookies. Thanks to our method, these are soft, chewy, and oh-so-delicious.
- Adaptable: You can customize these cookies to your heart’s content. Go traditional with gingerbread men or let your creativity run wild with various cookie cutters.
Gingerbread Cookies Ingredients
- Flour
- Baking Soda
- Salt
- Ginger
- Cinnamon
- All-spice
- Cloves
- Butter
- Brown Sugar
- Dark Molasses
- Egg
- Vanilla Extract
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Gingerbread Cookies
Prep Time: 4 hours
Cook Time: 10 minutes
Total Time: 4 hours, 30 minutes
Servings: 24, 4-inch cookies
1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, all-spice, and cloves.
2. In a separate large bowl, using a handheld or standing mixer, beat the butter for one minute until smooth. Add the brown sugar and molasses and continue to beat until creamy. Then, add in the egg and vanilla and mix for two minutes.
3. Add the dry mixture to the wet mixture and beat on low speed until well combined.
4. Separate the dough into two parts and form both into a disk shape. Place the dough into a bowl and cover. The dough will need to chill for at least 3 hours and up to 3 days. This step is necessary.
5. Preheat the oven to 350 degrees F and line 1-2 baking trays with parchment paper.
6. Remove the chilled dough and generously flour your work surface. Begin to roll out the dough. It is likely that the dough will crack. Work slowly and as you notice a crack while rolling, mend the crack using your fingers. The dough will become smoother as you continue to roll. Repeat the process with both disks of dough. Cut into shapes using your gingerbread man cookie cutter. Reroll the scraps and cut into shapes until all the dough is gone.
7. Place the cookies into the oven and bake for approximately 10 minutes. If your cookies are smaller than 4 inches, start with 8 minutes. If they are larger than 4 inches, bake for approximately 11 minutes.
8. Allow the cookies to cool for 5 minutes before transferring to the cooling rack. The cookies are ready to decorate as desired once fully cooled.
Storage Instructions:
How to Store Gingerbread Cookies:
Okay, so you’ve baked a mountain of cookies (maybe snuck a few when no one was watching). How do you store the rest? Store them at room temperature in an airtight container, and they’ll stay fresh for up to a week.
Helpful Tips & Substitutions
Can This Be Frozen?
Yes, indeed! These cookies freeze beautifully. Just ensure they’re completely cooled first. Place them in a single layer on a baking sheet and freeze for an hour. After they’re individually frozen, transfer them to an airtight container or zip-top bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them on the counter or give them a quick oven refresh.
Can This Be Made Ahead of Time?
Absolutely! You know those nights before the big event where you’re scrambling around? You can skip that drama with these cookies. Make the dough up to 3 days in advance, wrap it tightly, and store it in the fridge. When you’re ready, just roll, cut, and bake!
Substitutions & Variations
The best part of cooking? Making it your own! Here are some ideas:
- Gluten-Free: Swap out the all-purpose flour with a gluten-free blend. Just ensure it’s one that substitutes 1:1.
- Vegan: Use vegan butter and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Also, check the molasses label to ensure it’s vegan-friendly.
- Add-ins: Consider throwing in some crystallized ginger bits or white chocolate chips for an added twist!
Helpful Cooking Notes
- Chill Time is Crucial: Don’t rush this. Chilling helps the flavors meld and makes the dough easier to handle.
- On Rolling: If the dough cracks, don’t panic. Channel your inner baker, mend it gently with your fingers, and keep rolling.
- Decoration: While the cookies are delightful on their own, decorating them adds a fun touch. You can go traditional with royal icing or sprinkle some sugar crystals for a dash of glamour!
These Gingerbread Cookies are more than just a treat; they’re a trip down memory lane with a dash of contemporary flair. So, tie on that apron, put on your favorite playlist, and let the baking begin. And remember, the best part of any recipe is the love and joy you sprinkle in. Happy baking! 🍪🎄
Try Some of our Other Favorite Holiday Treat Recipes
Discover the perfect gingerbread cookies recipe: soft, chewy, and delightfully spiced. An easy guide with storage, freezing, and customization tips. Bake memories this season!
INGREDIENTS
- 3 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground all-spice
- 1/2 teaspoon ground cloves
- 10 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup dark molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- icing of your choice
INSTRUCTIONS
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, all-spice, and cloves.
- In a separate large bowl, using a handheld or standing mixer, beat the butter for one minute until smooth. Add the brown sugar and molasses and continue to beat until creamy. Then, add in the egg and vanilla and mix for two minutes.
- Add the dry mixture to the wet mixture and beat on low speed until well combined.
- Separate the dough into two parts and form both into a disk shape. Place the dough into a bowl and cover. The dough will need to chill for at least 3 hours and up to 3 days. This step is necessary.
- Preheat the oven to 350 degrees F and line 1-2 baking trays with parchment paper.
- Remove the chilled dough and generously flour your work surface. Begin to roll out the dough. It is likely that the dough will crack. Work slowly and as you notice a crack while rolling, mend the crack using your fingers. The dough will become smoother as you continue to roll. Repeat the process with both disks of dough. Cut into shapes using your gingerbread man cookie cutter. Reroll the scraps and cut into shapes until all the dough is gone.
- Place the cookies into the oven and bake for approximately 10 minutes. If your cookies are smaller than 4 inches, start with 8 minutes. If they are larger than 4 inches, bake for approximately 11 minutes.
- Allow the cookies to cool for 5 minutes before transferring to the cooling rack. The cookies are ready to decorate as desired once fully cooled.
NOTES
Reheating and Storage Information
Okay, so you’ve baked a mountain of cookies (maybe snuck a few when no one was watching). How do you store the rest? Store them at room temperature in an airtight container. They’ll stay fresh for up to a week.Can This Be Frozen?
Yes, indeed! These cookies freeze beautifully. Just ensure they’re completely cooled first. Place them in a single layer on a baking sheet and freeze for an hour. After they’re individually frozen, transfer them to an airtight container or zip-top bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, simply thaw them on the counter or give them a quick oven refresh.Can This Be Made Ahead of Time?
Absolutely! You know those nights before the big event where you’re scrambling around? You can skip that drama with these cookies. Make the dough up to 3 days in advance, wrap it tightly, and store it in the fridge. When you’re ready, just roll, cut, and bake!Substitutions & Variations
The best part of cooking? Making it your own! Here are some ideas:- Gluten-Free: Swap out the all-purpose flour with a gluten-free blend. Just ensure it’s one that substitutes 1:1.
- Vegan: Use vegan butter and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). Also, check the molasses label to ensure it’s vegan-friendly.
- Add-ins: Consider throwing in some crystallized ginger bits or white chocolate chips for an added twist!
Helpful Cooking Notes
- Chill Time is Crucial: Don’t rush this. Chilling helps the flavors meld and makes the dough easier to handle.
- On Rolling: If the dough cracks, don’t panic. Channel your inner baker, mend it gently with your fingers, and keep rolling.
- Decoration: While the cookies are delightful on their own, decorating them adds a fun touch. You can go traditional with royal icing or sprinkle some sugar crystals for a dash of glamour!
NUTRITION
Calories: 166kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 103mgPotassium: 175mgFiber: 1gSugar: 14gVitamin A: 157IUVitamin C: 0.03mgCalcium: 34mgIron: 1mg
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