These gingerbread cookies are sweet and spicy treats that smell like a cozy kitchen during the holidays. Decorate them with icing, and they become fun little masterpieces!
Every time I bake these, my house fills with the most amazing scent. They’re perfect for sharing or just enjoying with a cup of warm cocoa. Who could resist a gingerbread heart? ❤️
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cookies. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend instead. It usually works well for baking!
Ground spices: Ginger, cinnamon, cloves, and nutmeg are what make these cookies so aromatic and tasty. If you don’t have one, you can skip it or double the others. Just remember, the ginger is key for that signature flavor!
Unsalted butter: Using unsalted butter gives you control over the saltiness of your cookies. If you’re in a pinch, you can use salted butter but reduce the added salt in the recipe to about 1/4 teaspoon.
Molasses: The molasses impacts the color and flavor. If you don’t have any, dark corn syrup or honey can substitute, but you’ll lose that rich taste. If possible, opt for a darker syrup for closer results.
Egg: For a vegan version, use a flax egg instead. This is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit until it thickens.
How Do I Get the Perfect Rolling and Cutting Technique?
Rolling out the dough evenly is important for cookies that bake uniformly. Here are some simple tips:
- Make sure your dough is chilled. It’s easier to roll and less likely to stick.
- Lightly flour your surface and rolling pin before rolling to prevent sticking. If the dough sticks, dust it with a bit more flour.
- Roll to about 1/4 inch thickness. Use a ruler to measure if you want to be precise!
- When cutting out shapes, press straight down without twisting to keep edges neat.
- Chill cut-out cookies on the baking tray for 10-15 minutes before baking. This helps them keep their shape.
Following these steps will help you create perfectly shaped gingerbread cookies that are ideal for decorating later!
Gingerbread Cookies Recipe
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk (add as needed)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and about 10 minutes to bake, plus 2 hours for chilling the dough. So, plan for a total of around 2 hours and 30 minutes to enjoy freshly baked gingerbread cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Make sure everything is mixed well, then set this bowl aside.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients:
Now, add the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined.
4. Combine Wet and Dry Ingredients:
Slowly mix in the dry ingredient mixture into the wet ingredients. Use a spatula or your hands to combine until the dough forms together nicely.
5. Chill the Dough:
Divide the dough in half, flatten each half into a disk, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling helps the flavors develop and makes the dough easier to roll out.
6. Preheat and Prep:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, take one disk of dough and roll it out to about 1/4 inch thick. Make sure to keep the surface and rolling pin floured to avoid sticking.
8. Cut Out Cookies:
Using gingerbread cookie cutters, cut out your desired shapes and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
9. Bake Cookies:
Bake in the preheated oven for 8-10 minutes, or until the edges are set and cookies appear lightly browned. Be careful not to overbake!
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Make the Icing:
For the icing, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the icing is too thick, add a little more milk until you reach your desired consistency.
12. Decorate Your Cookies:
Once the cookies are completely cool, use a piping bag or a small plastic bag with the corner cut off to decorate them with the icing. Have fun with designs and let them set before enjoying or storing!
Enjoy your festive, delicious gingerbread cookies decorated with cheerful icing designs!
Can I Use a Different Type of Flour?
Yes! While all-purpose flour gives the best texture, you can substitute it with whole wheat flour for a nuttier flavor or a gluten-free all-purpose blend if you’re avoiding gluten. Just note that the texture may vary slightly.
How Can I Make the Dough Easier to Roll Out?
If the dough is too sticky or difficult to roll, try chilling it for an additional 30 minutes. Make sure to flour your rolling surface and rolling pin to prevent sticking as you roll out the dough.
Can I Freeze the Cookies or Dough?
Absolutely! You can freeze the dough before or after cutting out shapes. Just wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. If freezing baked cookies, store them in a single layer in an airtight container with parchment paper between layers.
What Can I Use Instead of Molasses?
If you don’t have molasses, dark corn syrup or honey can be used as substitutes. Just keep in mind that the flavor will be a bit different; molasses gives that rich, deep flavor characteristic of gingerbread.
