Gingerbread Cookies

There’s something about the aroma of freshly baked Gingerbread Cookies that instantly transports me back to my childhood. Every winter, my family would gather in the kitchen, the air thick with warmth and the sweet scent of spices wafting through the house. My siblings and I would take turns rolling out the dough, carefully cutting out festive shapes and decorating them with bright frosting. These moments were filled with laughter, a sprinkle of flour-fueled chaos, and the joy of creating something delicious together. Now, whenever I whip up a batch of Gingerbread Cookies, I’m reminded of those cozy family traditions and the magic of the holiday season.

Ingredient List for Gingerbread Cookies

The ingredients for Gingerbread Cookies are a beautiful blend of warm spices and sweet elements, creating a delightful cookie that captures the essence of the holidays. Each ingredient plays a vital role in achieving the perfect texture and flavor, from the rich molasses to the warmth of cinnamon and ginger.

• All-Purpose Flour: 3 cups – This serves as the base of the cookies, providing structure and balance.
• Baking Powder: 1 1/2 teaspoons – Helps the cookies rise and achieve the right texture.
• Baking Soda: 3/4 teaspoon – Aids in leavening and gives the cookies a slight spread.
• Salt: 1/4 teaspoon – Enhances flavors and balances sweetness.
• Ground Ginger: 1 tablespoon – The star spice, providing that distinct ginger flavor.
• Ground Cinnamon: 1 3/4 teaspoons – Adds warmth and depth to the cookies.
• Ground Cloves: 1/4 teaspoon – Introduces a slight sweetness and complexity.
• Butter: 6 tablespoons – Creates a rich and tender texture.
• Dark Brown Sugar: 3/4 cup – Adds moisture and a deep, caramel flavor.
• Granulated Sugar: 1/2 cup – Provides sweetness and helps with the browning.
• Egg: 1 – Binds the ingredients together and adds richness.
• Molasses: 1/2 cup – The key ingredient that brings both flavor and a chewy texture.
• Vanilla Extract: 2 teaspoons – Adds a subtle sweetness and enhances overall flavor.
• Lemon Zest: 1 teaspoon (optional) – Adds a hint of brightness.
• Egg Whites: 3 (room temperature) – Used for making royal icing for decoration.
• Cream of Tartar: 1/4 teaspoon – Stabilizes the egg whites while making icing.
• Powdered Sugar: 4 cups – Essential for the royal icing, adding sweetness and structure.

Gingerbread Cookies Instructions

Making Gingerbread Cookies is a delightful process that fills your kitchen with a warm, inviting aroma. Follow these simple steps to recreate this holiday favorite.

1. In a large bowl, sift or vigorously whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. This mixture is the foundation of your cookies, ensuring a perfect blend of spices and leavening agents.
2. In a stand mixer with the paddle attachment on medium speed, or using an electric mixer, beat together butter, dark brown sugar, granulated sugar, and the egg until the mixture is smooth and creamy. This should take about 2 to 3 minutes, creating a fluffy base that will hold the cookie together.
3. Add in the molasses, vanilla extract, and optional lemon zest. Mix until everything is well blended, approximately 1 to 2 minutes. You should see a dark, rich mixture forming that smells divine.
4. Gradually add the flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as you want the dough to remain tender. Use a spatula to stir a few strokes by hand to ensure all the flour is incorporated.
5. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 4 days. Chilling the dough allows the flavors to meld and makes it easier to roll out.
6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper or silicone mats, ensuring that your cookies won’t stick.
7. On a floured surface, working with one disk at a time, sprinkle both the dough and your rolling pin with flour. Roll out the dough to a thickness of about 1/4 inch. Using gingerbread cookie cutters, cut out cookies ranging from 3 to 5 inches tall. Make sure to use additional flour to prevent sticking.
8. Carefully transfer the cut cookies to the prepared baking sheets using an offset spatula, spacing them about 1 1/2 inches apart. Repeat with the remaining disk of dough and gather any scraps to re-roll and cut out additional cookies. If the dough becomes too sticky, refrigerate for 10 minutes to firm it up.
9. Bake the cookies in the preheated oven for about 7 to 10 minutes, or until the bottoms are lightly browned. Allow them to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
10. To prepare royal icing, in a stand mixer with the paddle attachment or in a bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually beat in the powdered sugar until blended, then increase the speed to high and beat until thick and glossy, about 2 minutes. Frost your Gingerbread Cookies as desired!

Recipe Variations about Gingerbread Cookies

There are countless ways to customize your Gingerbread Cookies. Here are some fun variations to try out!

• Add Chocolate: Incorporate chocolate chips into the dough for a delicious twist on the classic cookie.
• Spice it Up: Experiment with other spices like nutmeg or cardamom to create unique flavor profiles.
• Decorate Differently: Instead of royal icing, use fondant or colored sugar for different decorative effects.
• Make it Vegan: Substitute butter with a vegan alternative and replace the egg with applesauce or a flaxseed mixture.
• Try Different Shapes: Use cookie cutters in various shapes, not just traditional gingerbread men. Think stars, trees, or even holiday-themed shapes!
• Glaze Finish: Consider glazing your cookies instead of frosting for a shiny finish. A simple glaze can be made from powdered sugar and water.

Side Dish Ideas for Gingerbread Cookies

When it comes to serving Gingerbread Cookies, the possibilities are endless! Here are some ideas to enhance your experience.

• With Hot Chocolate: Enjoy your cookies with a warm mug of hot chocolate, creating a cozy winter treat.
• As a Gift: Bundle a selection of cookies in a decorative box, making a thoughtful handmade gift for friends and family.
• Holiday Parties: Serve these cookies at holiday gatherings to impress your guests with their festive charm.
• Ice Cream Sandwiches: Use two cookies to make delicious ice cream sandwiches, perfect for a holiday dessert.
• Cookie Decorating Party: Host a cookie decorating party where everyone can decorate their own Gingerbread Cookies, making it a fun activity for all ages.
• Tea Pairing: Pair with a cup of spiced tea or chai for a delightful afternoon snack.
• Seasonal Centerpiece: Arrange cookies in a jar as a centerpiece for your holiday table, adding a festive touch to your decor.

FAQ

Conclusion

In summary, Gingerbread Cookies are more than just a treat; they embody the warmth and joy of the holiday season. With their rich spices and delightful sweetness, they are perfect for sharing with loved ones. I encourage you to try making these cookies, whether as a festive dessert or a fun family activity. Enjoy the process and create wonderful memories that will last a lifetime.

Gingerbread Cookies

The ultimate holiday treat, Gingerbread Cookies are a delightful blend of spices that create a warm, festive atmosphere. These cookies are perfect for sharing and decorating, making them a must-have for your holiday gatherings. Bake a batch today and fill your home with the sweet aroma of the season!

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups All-Purpose Flour
• 1.5 teaspoons Baking Powder
• 0.75 teaspoons Baking Soda
• 0.25 teaspoons Salt
• 1 tablespoon Ground Ginger
• 1.75 teaspoons Ground Cinnamon
• 0.25 teaspoons Ground Cloves
• 6 tablespoons Butter softened
• 0.75 cup Dark Brown Sugar firmly packed
• 0.5 cup Granulated Sugar
• 1 Egg
• 0.5 cup Molasses
• 2 teaspoons Vanilla Extract
• 1 teaspoon Lemon Zest finely grated, optional
• 3 Egg Whites at room temperature
• 0.25 teaspoon Cream of Tartar
• 4 cups Powdered Sugar sifted

Equipment

• Oven
• Wooden Spoon
• Whisk
• Grater
• Blender
• Baking Sheet
• Mixing Bowl

Method

 

1. In a large bowl, sift or vigorously whisk together All-Purpose Flour, Baking Powder, Baking Soda, Salt, Ground Ginger, Ground Cinnamon, and Ground Cloves. Set aside.
2. In a stand mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat Butter, Dark Brown Sugar, Granulated Sugar, and Egg until smooth.
3. Add Molasses, Vanilla Extract, and optional Lemon Zest and mix until well blended.
4. Gradually add the flour mixture and beat on low speed until just combined. Stir in a few strokes by hand to ensure all flour is incorporated.
5. Divide the mound into 2 equal portions. Shape each portion into a disk and wrap in plastic wrap. Refrigerate at least 2 hours or up to 4 days.
6. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
7. On a floured surface working with 1 disk at a time, sprinkle dough and rolling pin with flour and roll out dough to 1/4-inch thick. Using gingerbread cookie cutters, cut out cookies.
8. Carefully transfer to prepared baking sheets using an offset spatula, spacing about 1 1/2-inch apart. Repeat with remaining disk of dough. Gather all scraps, re-roll, and cut out additional cookies.
9. Bake until the cookies are lightly browned on the bottom, about 7 to 10 minutes. Cool on baking sheet 5 minutes before transferring to wire racks to cool completely.
10. In a stand mixer with the paddle attachment on medium speed, or in a bowl with an electric mixer, beat Egg Whites and Cream of Tartar until foamy.
11. Reduce mixer speed to low and gradually beat in Powdered Sugar until blended, then beat on high speed until thick and glossy, about 2 minutes. Frost Gingerbread Cookies as desired.

Notes

• Spices: A blend of ginger, cinnamon, and cloves delivers a complex, warmly-spiced taste that reminds me of childhood holiday baking adventures.
• Molasses: Tangy, sweet molasses is the key ingredient in Gingerbread Cookies. It lends a chewy texture and deep flavor.
• Egg whites: You can use meringue powder to make royal icing without raw egg whites.
• Yield: This Gingerbread Cookie recipe makes about 12 cookies if you use a 4 1/2-inch cookie cutter, about 26 cookies with a 3-inch cookie cutter, or 38 to 40 cookies with a 2 1/4-inch cookie cutter.
• Storage: Store these cookies in an air-tight container at room temperature for 2 weeks or in the refrigerator for 2 months.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!