These gingerbread cookies are a holiday favorite, with a warm spice that fills the air and a cute, festive shape! They’re soft on the inside and a little crisp on the edges.
Baking these cookies is like making little edible presents! I love decorating them with icing and sprinkles. It’s a fun way to get creative, and they taste amazing too!
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cookies. If you’re gluten-free, try using a 1:1 gluten-free baking flour as a substitute. I’ve used it before, and it works great!
Brown sugar: Dark brown sugar adds a richer flavor, while light brown sugar gives a milder sweetness. If you’re out, regular granulated sugar will do in a pinch, but the taste will change slightly.
Molasses: This gives gingerbread its distinctive flavor. If you’re short on molasses, you could use honey or maple syrup, though it’ll alter the flavor. I usually stick to molasses for that classic taste!
Spices: The ginger, cinnamon, cloves, and nutmeg are key for that warm, holiday aroma. If you’re missing one spice, feel free to increase the others a bit or use a pumpkin spice blend instead!
How Do You Achieve the Perfect Gingerbread Cookie Texture?
Getting the right texture for gingerbread cookies can be tricky. You want them slightly soft in the center with crisp edges. Here’s how you can nail it:
- Make sure to chill the dough for at least 2 hours. This helps the cookies hold their shape and not spread too much in the oven.
- When rolling the dough, keep it about 1/4-inch thick. This thickness allows for a good balance between soft and chewy while still being sturdy enough to decorate.
- Don’t overbake them! Remove the cookies when the edges are firm; they’ll continue to cook a bit while cooling on the baking sheet.
Each batch is a chance to practice. The more you bake, the better they’ll turn out! Enjoy every step of this fun process!
Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For the Icing:
- 2 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Food coloring (optional)
- Sprinkles for decoration
How Much Time Will You Need?
This gingerbread cookie recipe takes about 20 minutes to prepare, plus at least 2 hours for chilling the dough. Baking will take around 10 minutes per batch, so plan for some extra time as you decorate your delightful cookies!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, packed brown sugar, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. Make sure everything is well combined for even flavor in your cookies!
2. Making the Dough:
In another bowl, beat the softened unsalted butter until creamy. Then, add the molasses, large egg, and vanilla extract. Mix until everything is smooth and well-combined. This is where the yummy aroma begins!
3. Combining Ingredients:
Gradually mix in the dry ingredients with the wet ingredients. Stir until a smooth dough forms. If the dough is too sticky, don’t worry! Just add a little more flour until it’s the right consistency.
4. Chilling the Dough:
Wrap the dough in plastic wrap and place it in the refrigerator for at least 2 hours, or even overnight if you have time. Chilling the dough helps the cookies hold their shape while baking.
5. Prepping to Bake:
Once the dough is chilled, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
6. Rolling and Cutting Out Cookies:
On a lightly floured surface, roll out the dough to about 1/4-inch thick. Have fun using cookie cutters to cut out gingerbread men, houses, trees, and any other festive shapes you like!
7. Baking the Cookies:
Place the cut-outs on the prepared baking sheets, leaving about an inch of space between each one. Bake in the oven for 8-10 minutes. The edges will be firm, and the centers should still be slightly soft. Remember, they will continue to bake a bit on the tray after you take them out!
8. Cooling Down:
Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack. Let them cool completely before decorating.
9. Making the Icing:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar if needed. If you want to use food coloring, divide the icing into bowls and mix in the colors.
10. Decorating:
Once the cookies are completely cool, it’s time to get creative! Use the icing to decorate your cookies and add sprinkles for extra flair. Let the icing set before serving or storing them away.
Enjoy the delightful spices and the sweet treat you just made! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly. Start with a 1:1 ratio, and if the dough is too dry, you can add a little more molasses to maintain the moisture.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky, don’t worry! Gradually add a little more all-purpose flour, about a tablespoon at a time, until it’s manageable enough to roll out without sticking to your hands or the surface.
How Long Do These Cookies Stay Fresh?
Your gingerbread cookies can stay fresh for up to a week when stored in an airtight container at room temperature. If you want them to last longer, consider freezing them for up to 3 months!
Can I Decorate the Cookies Before Baking?
While you can sprinkle coarse sugar or other toppings before baking, it’s best to decorate with icing after the cookies have cooled. This allows for more creative designs and prevents the icing from melting in the oven!
