Gingerbread cookies are a timeless holiday treat that combines warm spices, a hint of molasses, and a soft yet slightly crispy texture. Perfect for decorating or enjoying as is, these cookies bring the festive spirit to life. Here’s my go-to recipe for making the best gingerbread cookies that are sure to be a hit at any holiday gathering!
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Serving Size: 1 cookie
- Number of Servings: 24
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- Prepare the dough: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, and mix until smooth.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until the dough forms. Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out and cut: On a floured surface, roll out one dough disk to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake: Bake for 8–10 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Decorate: Once cooled, decorate the cookies with icing, sprinkles, or any festive toppings of your choice.
Tips for Perfect Gingerbread Cookies
- Chill the dough: Chilling prevents the cookies from spreading and makes them easier to handle.
- Adjust the thickness: Thicker cookies will be softer, while thinner ones will be crispier.
- Use fresh spices: Freshly ground spices ensure maximum flavor.
Creative Variations
- Chewy gingerbread: Add an extra tablespoon of molasses for a softer, chewier texture.
- Spicy kick: Add a pinch of cayenne pepper for a subtle heat.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Serving Ideas
Pair these gingerbread cookies with:
- A warm cup of spiced chai or hot cocoa.
- Vanilla ice cream for a sweet contrast.
- A glass of cold milk for the perfect dunk.
FAQs About Gingerbread Cookies
- Can I make the dough ahead of time?
- Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months.
- How do I store the cookies?
- Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Can I use light molasses?
- Yes, but dark molasses provides a richer flavor.
- What if I don’t have cookie cutters?
- You can use a knife to cut shapes or roll the dough into balls and flatten them with a glass.