Gingerbread Cookies Recipe

Alright, friends, buckle up because we’re diving into the aromatic world of gingerbread cookies that are guaranteed to have your home smelling like the coziest corner of a winter wonderland!

My gingerbread cookies combine the rich depth of molasses with the warmth of spices like ginger, cinnamon, and cloves. I love how the softened butter and brown sugar create a perfectly chewy texture, while a hint of vanilla adds sweetness.

These cookies are a personal favorite during the festive season!

Gingerbread Cookies Recipe Ingredients

• Unsalted Butter: Provides richness and a creamy texture, adding flavor and helping with moisture retention.
• Brown Sugar: Adds deep caramel notes and moisture due to its molasses content.
• Molasses: Contributes a rich, dark sweetness and helps with the chewy texture of the cookies.
• Ground Ginger: Delivers a warm, zesty spice that defines the gingerbread flavor.
• Ground Cinnamon: Adds aromatic sweetness and warmth, enhancing the spice blend.
• All-Purpose Flour: Provides structure and forms the base of the dough.

Gingerbread Cookies Recipe Ingredient Quantities

• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

How to Make this Gingerbread Cookies Recipe

1. In a large mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy.

2. Add the molasses, egg, and vanilla extract to the butter mixture. Beat well until fully combined.

3. In another bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, salt, and baking powder.

4. Gradually add the dry ingredients to the wet ingredients, mixing slowly until a dough forms. If the dough is too sticky, add a little extra flour, one tablespoon at a time.

5. Divide the dough into two portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to overnight.

6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Take one disc of dough out of the refrigerator. On a lightly floured surface, roll the dough to about 1/4 inch thickness.

8. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, leaving some space between each cookie.

9. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers are slightly soft.

10. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired once cooled.

Gingerbread Cookies Recipe Equipment Needed

1. Large mixing bowl
2. Electric mixer or hand whisk
3. Measuring cups and spoons
4. Spatula or wooden spoon
5. Additional mixing bowl (for dry ingredients)
6. Whisk
7. Plastic wrap
8. Rolling pin
9. Parchment paper
10. Baking sheets
11. Oven
12. Cookie cutters
13. Wire rack

FAQ

• What is the best way to soften butter for the recipe? You can let the butter sit at room temperature for about 30 minutes until it softens. Alternatively, you can cut it into small cubes to speed up the process.
• Can I use blackstrap molasses instead of regular molasses? It’s not recommended, as blackstrap molasses is more bitter and less sweet. Stick with regular molasses for best flavor.
• How should the dough be prepared for rolling and cutting? After mixing, chill the dough for at least 1 hour. This makes it easier to roll and cut into shapes without sticking.
• What is the recommended thickness for rolling out the dough? Roll the dough to about 1/4 inch thick for optimal texture and baking.
• How should I store gingerbread cookies after baking? Store them in an airtight container at room temperature for up to a week or freeze for longer storage.
• Can I add icing to these cookies? Yes, you can use royal icing for decorating once the cookies are completely cooled.
• Is it necessary to chill the dough? Yes, chilling the dough is crucial for preventing the cookies from spreading too much during baking.

Gingerbread Cookies Recipe Substitutions and Variations

• Instead of 3/4 cup unsalted butter, you can use an equal amount of coconut oil or vegan butter for a dairy-free option.
• Replace 3/4 cup brown sugar with 3/4 cup coconut sugar for a less refined option.
• If molasses is unavailable, use an equal amount of dark corn syrup or maple syrup as a substitute.
• For a gluten-free version, substitute the 3 1/4 cups all-purpose flour with a gluten-free flour blend.
• In place of 1 teaspoon baking soda, you can use 1 teaspoon of baking powder, though it may alter the texture slightly.

Pro Tips

1. Properly Soften the Butter Ensure the butter is at room temperature before creaming with the sugar. This will help you achieve a light and fluffy texture, which is crucial for the final texture of the cookies.

2. Check Molasses Consistency If your molasses is thick, consider warming it slightly to make mixing easier. Warm molasses will integrate better with your wet ingredients.

3. Chill the Dough Well Don’t skip the chilling step. It makes the dough easier to roll out and helps the cookies maintain their shape during baking. Chilling for at least 2 hours is recommended.

4. Rolling and Cutting Tips Dust both the rolling pin and the surface lightly with flour to prevent sticking. Periodically rotate the dough while rolling out to maintain an even thickness and prevent sticking.

5. Watch the Baking Time Since ovens can vary, keep a close eye on your first batch of cookies. You want to remove them when the edges are set, but the centers may appear slightly underbaked—they will continue to firm up as they cool.