Gingerbread cookies bring warmth and cheer to any kitchen. Their sweet and spicy flavor makes them a cozy treat, perfect for sharing. With a soft, chewy texture, these cookies can brighten up any day.
Why You Will Love This Gingerbread Cookie Recipe
This gingerbread cookie recipe is perfect for everyone, especially beginners. It uses simple ingredients you might already have at home. The cookies are soft and chewy, making them irresistible. Plus, they create a delightful aroma while baking, filling your home with warmth. You can easily share them with family and friends or enjoy them with a warm drink.
How to Make Gingerbread Cookies
Making these gingerbread cookies is quite easy. You just mix the dry ingredients, blend in the wet ones, and then bake. The whole process takes about an hour, including baking time. It’s a fun and rewarding way to enjoy some homemade treats.
What You Need
To make these delightful cookies, gather the following ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda until evenly combined.
- In another large bowl, beat the softened butter and dark brown sugar until it looks light and fluffy.
- Add the egg to the butter mixture and mix it in well, then stir in the molasses and vanilla extract.
- Slowly add the dry ingredients to the wet mix, stirring together until everything is just combined.
- If your dough feels too sticky, chill it in the fridge for about 30 minutes to make it easier to handle.
- Roll out the dough on a floured surface to about 1/4 inch thickness, then use your cookie cutters to cut out shapes.
- Place the cutouts onto your prepared baking sheet, leaving a bit of room between each cookie.
- Bake them in the preheated oven for about 8-10 minutes; the edges should firm up though they might look a little soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy your gingerbread cookies!
How to Serve Gingerbread Cookies
These gingerbread cookies are perfect for any occasion. Serve them at holiday gatherings or with a cup of tea. You can also decorate them with icing for a fun, festive touch. They make great gifts when packed in a pretty box or tin. Enjoy them with friends and family for a cozy treat.
How to Store Gingerbread Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container, separating layers with parchment paper. To enjoy, thaw them at room temperature or warm them slightly in the microwave.
Recipe Tips
- Remember to soften the butter for better mixing.
- Chill the dough if it feels too sticky; this makes rolling easier.
- Use a floured surface to avoid sticking when rolling out the dough.
- Bake just until the edges are firm; cookies will continue to cook slightly after removing them from the oven.
- Try different cookie cutter shapes for fun during holidays.
Variations & Swaps
- For a spicier flavor, add 1/2 teaspoon of nutmeg to the dry ingredients.
- Want it to be gluten-free? Substitute all-purpose flour with a gluten-free blend.
- Add chopped nuts or chocolate chips for a twist on the classic flavor.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it until you are ready to bake.
How do I store cookies for longer?
You can freeze the baked cookies for up to three months. Make sure to use an airtight container.
Can I substitute molasses?
You can use honey or maple syrup, but it will change the flavor slightly.
How do I know my cookies are done?
Look for firm edges with a soft center. They should not appear shiny or wet.
What if my cookies spread too much?
This can happen if your dough is too warm. Make sure to chill it properly before baking.
Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 3/4 cup unsalted butter, softened Make sure it is softened for easier mixing.
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup unsulfured molasses Can be substituted with honey or maple syrup.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, ground ginger, ground cinnamon, ground cloves, salt, and baking soda until evenly combined.
- In another large bowl, beat the softened butter and dark brown sugar until it looks light and fluffy.
- Add the egg to the butter mixture and mix it in well, then stir in the molasses and vanilla extract.
- Slowly add the dry ingredients to the wet mix, stirring together until everything is just combined.
- If your dough feels too sticky, chill it in the fridge for about 30 minutes to make it easier to handle.
Baking
- Roll out the dough on a floured surface to about 1/4 inch thickness, then use your cookie cutters to cut out shapes.
- Place the cutouts onto your prepared baking sheet, leaving a bit of room between each cookie.
- Bake them in the preheated oven for about 8-10 minutes; the edges should firm up though they might look a little soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Enjoy your gingerbread cookies!
