Gingerbread cookies are a festive treat that brings a warm, spicy flavor to your holidays. They are soft, sweet, and often decorated with icing and sprinkles.
Making them is pure fun! I love cutting them into different shapes. And let’s be real, eating the dough before baking is a must! 😄 Everyone will want to join in on the cookie decorating party!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. You can also use gluten-free flour if you have dietary restrictions. Just make sure to choose a blend designed for baking!
Brown Sugar: It adds moisture and a deeper flavor. If you don’t have brown sugar, you can use white sugar mixed with a little molasses (1 tablespoon molasses to each cup of sugar) for a similar sweetness and color.
Molasses: This is key for that classic gingerbread flavor. If you’re out, dark corn syrup can be a substitute, but it won’t have the same rich taste.
Spices: Ground ginger, cinnamon, cloves, and nutmeg create a warm flavor. Feel free to adjust based on your preference or even add allspice or cardamom for something different!
Unsalted Butter: Use unsalted to control the saltiness of your cookies. If you’re dairy-free, coconut oil or a vegan butter substitute works well too.
How Do I Properly Chill My Dough?
Chilling the dough is vital for easy workability and to prevent your cookies from spreading too much during baking. Here’s how to do it:
- After mixing your dough, divide it into two equal discs.
- Wrap each disc tightly in plastic wrap to keep moisture in.
- Refrigerate for at least 2 hours, or overnight if you have time. This resting time allows the flavors to meld and makes the dough easier to roll out.
Always roll it out on a lightly floured surface to prevent sticking, and if the dough seems too soft or sticky, let it chill a bit longer. Happy baking!
Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing and Decorations:
- 2 cups powdered sugar
- 2 tablespoons milk (add more if necessary)
- 1 teaspoon vanilla extract or lemon juice
- Food coloring (optional)
- Sprinkles or decorative sugar pearls
How Much Time Will You Need?
This gingerbread cookie recipe takes approximately 30 minutes to prepare, plus at least 2 hours of chilling time in the fridge to ensure the dough is firm enough to roll out. Baking takes about 10 minutes, and decorating may take an additional 15-30 minutes, depending on your creativity!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt until they are fully combined. This will ensure your spices are evenly distributed throughout the cookies.
2. Prepare the Wet Ingredients:
In another bowl, beat the softened butter until it’s creamy and smooth. Then, add the molasses, egg, and vanilla extract, mixing until everything is well blended. This mixture will create a rich base for your cookies.
3. Combine the Mixtures:
Gradually add the dry mixture to the wet mixture, stirring until a soft and slightly sticky dough forms. Don’t overmix; just until everything is combined!
4. Chill the Dough:
Divide the dough into two equal parts and shape each into a disc. Wrap them tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling is crucial for making the dough easier to roll out and helps enhance the flavor!
5. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
6. Roll Out the Dough:
On a floured surface, roll out one disc of dough to about 1/4 inch thickness. If the dough is too soft, you can chill it a bit more or sprinkle more flour as you roll.
7. Cut Out Shapes:
Use cookie cutters to cut out your desired shapes (gingerbread men, houses, hearts, etc.). Carefully transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
8. Bake:
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm but not browned. Keep an eye on them to avoid overbaking. Allow them to cool on the baking sheet for a few minutes before moving them to wire racks to cool completely.
9. Make the Icing:
In a bowl, mix together the powdered sugar, milk, and either vanilla extract or lemon juice until smooth and thick. If you want colorful icing, you can add food coloring and mix until you achieve your desired shades.
10. Decorate Your Cookies:
Once your cookies are completely cool, ice and decorate them using the icing. You can use piping bags or a small zip-top bag with a tiny corner cut off. Sprinkle your favorite decorations on top!
11. Let Them Set:
Allow the icing to dry and set completely before storing your cookies in an airtight container. They’ll last for several days if stored properly.
Enjoy your delightful and festive gingerbread cookies with friends and family! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that the cookies may be denser, so you might need to add a tablespoon or two more of liquid (like milk or molasses) to the dough to maintain a nice consistency.
How Do I Store Leftover Gingerbread Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them. Just make sure they’re completely cooled and wrap them tightly before placing them in a freezer-safe bag or container.
Can I Make the Dough in Advance?
Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the wrapped discs for up to 3 months. Just thaw them in the fridge before rolling out and cutting into shapes.
How Can I Make the Icing Thicker or Thinner?
If your icing is too thick, add a tiny bit of milk (one teaspoon at a time) until you reach your desired consistency. If it’s too thin, gradually mix in more powdered sugar until it thickens up. Aim for a consistency that holds its shape but is still easy to pipe.
