Gingerbread Cookies

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Discover the perfect gingerbread cookies recipe: soft, chewy, and delightfully spiced. An easy guide with storage, freezing, and customization tips. Bake memories this season!

Prep Time4

Cook Time10

Total Time4 30

Course: Holiday Recipe

Keyword: Gingerbread Cookies

Servings: cookies

Calories: 166kcal

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!

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