These gingerbread cookies turn holiday baking into something truly special! The cozy spices, the sweet molasses, the fun shapes… I’m just so excited to share this recipe with you. These aren’t your average cookies; they’re a flavor adventure waiting to happen.
Fellow food lovers, let’s get baking! 🔥💕
INGREDIENTS You Need
This gingerbread cookies ingredient list is all about creating that perfect balance of spice and sweetness! You can grab everything you need during your normal shopping trip.
- 3 cups all-purpose flour: This forms the base of our gingerbread cookies. No worries if you’re gluten-free – a 1:1 gluten-free flour blend works great.
- 3/4 teaspoon baking soda: This gives our gingerbread cookies that perfect rise.
- 1/2 teaspoon baking powder: Adds extra lift and lightness.
- 1 teaspoon ground ginger: The star of the show! I love adding extra ginger to my gingerbread cookies for that extra kick.
- 1 teaspoon ground cinnamon: Adds warmth and depth.
- 1/2 teaspoon ground cloves: A little goes a long way – these add a lovely spice.
- 1/4 teaspoon ground nutmeg: For that cozy holiday flavor!
- 1/4 teaspoon salt: Balances out the sweetness.
- 3/4 cup (1 1/2 sticks) unsalted butter, softened: Use real butter for the best flavor.
- 3/4 cup packed brown sugar: Adds moisture and a caramel-like sweetness to our gingerbread cookies.
- 1/2 cup molasses: This is what gives gingerbread its unique flavor and color!
- 1 large egg: Binds everything together.
- 1 teaspoon vanilla extract: Enhances all the other flavors.
- Powdered sugar, for dusting (optional): Adds a pretty finishing touch.
These gingerbread cookies get its amazing taste from the combination of ginger, cinnamon, cloves, and molasses. It’s a flavor explosion in every bite!
Let’s Make Some!
This is my favorite part of making gingerbread cookies – watch the delicious magic happen! Let’s walk through it step-by-step, like we’re cooking together in my kitchen.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. This ensures everything is evenly distributed throughout the gingerbread cookies.
- Cream butter and sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add wet ingredients: Beat in the molasses, egg, and vanilla extract until well combined. Don’t worry if the mixture looks a little curdled at this point.
- Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is crucial for preventing the gingerbread cookies from spreading too much in the oven.
- Preheat oven: When you’re ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll and cut out: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes. This is where the fun really begins!
- Bake: Place the gingerbread cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown. In my kitchen, these gingerbread cookies usually takes exactly 9 minutes to get perfectly baked.
- Cool: Let the gingerbread cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (optional): Once the gingerbread cookies are completely cool, decorate with powdered sugar, icing, sprinkles, or whatever your heart desires!
While your gingerbread cookies is doing its thing, get ready for some amazing aromas! Your gingerbread cookies should smell absolutely incredible right now!
How to Serve Up This!
People literally do happy dances when this gingerbread cookies hits the table. This gingerbread cookies is perfect for those weeknight dinners that need to be special!
- Classic with Milk: Enjoy these gingerbread cookies with a cold glass of milk. It’s a simple yet satisfying combination that brings back childhood memories.
- Hot Chocolate Companion: Pair these spiced cookies with a steaming mug of hot chocolate. The warmth of the hot chocolate complements the spices in the cookies perfectly.
- Coffee or Tea: Serve these gingerbread cookies with a cup of coffee or tea for a cozy afternoon treat.
- Gingerbread Cookie Sandwiches: Make a sandwich with cream cheese frosting or Nutella between two gingerbread cookies. This adds a layer of richness and flavor.
- Gingerbread Cookie Crumble: Crumble these gingerbread cookies over yogurt, ice cream, or even oatmeal for added texture and spice.
- Gift Giving: Package these gingerbread cookies in decorative tins or bags to give as homemade gifts during the holiday season. These make thoughtful and delicious presents.
- Holiday Parties: These gingerbread men are perfect for holiday baking, potlucks, and other festive gatherings.
This gingerbread cookies reminds me of another bold flavor favorite; lemon-raspberry cookies!
FAQs:
Here are some common questions I get about gingerbread cookies! Don’t worry, I’ve got your back with tips and tricks to make sure your baking adventure is a success.
A: Absolutely! This gingerbread recipe is designed to be straightforward. The key is to follow the instructions carefully and don’t be afraid to experiment a little. If you’re new to baking, just take your time and enjoy the process!
A: (Spoiler: it’ll still taste incredible!) Even if your dough isn’t perfect, the flavors will still be amazing. If it’s too sticky, add a little more flour. If it’s too dry, add a touch of molasses. The most important thing is to have fun!
A: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, just roll it out and cut out your shapes. This saves a lot of time on busy weeknights!
A: Yes! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before rolling and baking.
A: This usually happens when the dough isn’t chilled enough. Make sure to chill the dough for at least 2 hours before baking. Also, avoid using too much butter or sugar in the dough.
A: If you don’t have all the spices on hand, allspice can be a decent substitute, though it will change the overall flavor profile slightly. Can I substitute allspice in gingerbread cookie recipes?
A: The key is to not overbake them! Bake until the edges are lightly golden brown, then let them cool completely on a wire rack. This will ensure they are soft and chewy, not hard and crispy.
For more weeknight winners that don’t sacrifice on taste, check out oatmeal-raisin cookies!
CONCLUSION:
This gingerbread cookies recipe brings me so much joy because it’s a reminder of holiday baking and family traditions. There’s something so special about the aroma of spices filling the kitchen and the fun of decorating cookies with loved ones. I’m so excited for you to try this recipe and create your own delicious memories!
- Don’t skimp on the spices: Use fresh, high-quality spices for the best flavor.
- Chill the dough: This is crucial for preventing the cookies from spreading.
- Don’t overbake: Bake until the edges are lightly golden brown.
- Chocolate Gingerbread Cookies: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
- Lemon Glazed Gingerbread Cookies: Drizzle a lemon glaze over the cooled cookies for a citrusy flavor.
- Spiced Gingerbread Cookies: Add a pinch of cayenne pepper to the dough for a hint of heat.
For holiday baking, I love making the classic gingerbread men. For a cozy afternoon treat, the lemon-glazed version is perfect. If you’re feeling adventurous, try the spiced gingerbread cookies!
Remember, trust your taste buds and get creative in the kitchen! Baking should be fun and rewarding.
I’m so excited for you to try this gingerbread cookies recipe! Get ready for a flavor adventure that will turn every meal into something special. Happy baking, fellow food lovers! 🔥💕 These Gingerbread Men are the ultimate Christmas cookies! This recipe yields soft/ These Gingerbread Men are the ultimate Christmas cookies! This … I can’t wait to see what delicious creations you come up with! If you love this recipe, you should try my pumpkin smores cookies. This (new!) Small Batch Gingerbread Cookies Comment “COOKIES” to … small batch gingerbread cookies will be amazing too.
gingerbread cookies
These classic gingerbread cookies are perfect for the holidays! Soft, chewy, and spiced just right, they’re fun to decorate and even more fun to eat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with icing and sprinkles as desired.
Notes
For extra soft cookies, don’t overbake them. They should still be slightly soft in the center when you remove them from the oven. Store decorated cookies in an airtight container at room temperature.