These gingerbread cookies are warm, spicy, and perfect for the holidays! With a crisp outside and soft inside, they’re delightful with a cup of cocoa or tea.
Baking these cookies fills the house with a cozy scent. I love decorating them with icing and sharing them with family. They never last long around here! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies. If you’re looking for a gluten-free option, use a gluten-free all-purpose blend instead. Just check that it has xanthan gum included for proper texture.
Brown Sugar: This adds moisture and a deep flavor. If you’re out, you can use white sugar, but the taste and texture will differ slightly. For an interesting twist, try using coconut sugar!
Molasses: It’s essential for that rich gingerbread flavor. If you’re short on molasses, honey or agave syrup can work in a pinch, but the taste will change a bit. Dark corn syrup could also be used.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These spices create the signature gingerbread taste. Feel free to adjust based on your preferences. You can also add a pinch of allspice for extra warmth.
Butter: Unsalted butter is best for controlling sodium. If you want a dairy-free option, use coconut oil or a plant-based butter substitute.
How Can You Ensure the Cookies Keep Their Shape?
Keeping your gingerbread cookies from spreading too much while baking is key for shaping. Here are some helpful steps:
- Chill the dough: Wrapping and chilling helps firm it up. The longer you chill, the better the shape!
- Roll out on a floured surface: This prevents sticking, keeping your shapes crisp.
- Space cookies properly: When placing them on the baking sheet, leave enough room for slight expansion during baking.
- Don’t skip the cooling: Allow them to cool a bit on the baking sheet. This helps them hold their shape before transferring them.
Following these tips will help make perfectly shaped gingerbread cookies you’ll love decorating! Happy baking!
Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 cup molasses
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
For the Icing:
- 2 cups powdered sugar
- 1-2 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This gingerbread cookie recipe will take about 30 minutes of active preparation time, plus an additional 2 hours for chilling the dough. Then, you’ll spend about 10 minutes baking. Perfect for a little holiday fun!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, take your flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Whisk them together until everything is well combined and set it aside.
2. Prepare the Wet Ingredients:
In another large bowl, beat the softened butter with the packed brown sugar until it’s fluffy and light. Then, add the egg, molasses, and vanilla extract. Beat this mixture until it’s nice and smooth.
3. Combine Everything:
Now it’s time to add the dry ingredients into the wet mixture gradually. Mix until a thick dough forms. If it seems too sticky, feel free to add a bit more flour just until it holds together.
4. Chill the Dough:
Divide your dough into two halves and wrap each half in plastic wrap. Refrigerate them for at least 2 hours or overnight if you have the time! This step helps keep the cookies from spreading during baking.
5. Preheat and Roll:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a floured surface, roll out one half of the dough to about 1/4 inch thickness.
6. Cut Out Shapes:
Using your favorite gingerbread cookie cutters, cut out fun shapes like gingerbread men, houses, or trees. Place them on the baking sheets, making sure to leave a little space between each cookie.
7. Bake the Cookies:
Bake the cookies in your preheated oven for 8-10 minutes, just until the edges are lightly browned, and the cookies are firm. Don’t overbake or they may get too hard.
8. Cool Down:
Once baked, let the cookies cool on the baking sheets for about 5 minutes, then gently move them to wire racks to cool completely.
9. Make the Icing:
While your cookies cool, prepare the icing by mixing the powdered sugar, vanilla extract, and milk in a bowl. Add the milk a little at a time until your icing reaches a good piping consistency, not too runny!
10. Decorate Your Cookies:
Once the cookies are cooled and the icing is ready, use a piping bag or a zip-top bag with the corner snipped off to decorate your cookies as you like.
11. Set and Store:
Allow the icing to set before serving or storing the cookies in an airtight container to keep them fresh.
Enjoy your festive gingerbread cookies decorated with charming white icing details! They’re sure to be a hit during the holiday season!
Can I Use Gluten-Free Flour for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the best texture.
How Long Do Leftover Gingerbread Cookies Last?
Stored in an airtight container at room temperature, gingerbread cookies can last for up to one week. If you want them to last longer, you can freeze them for up to three months.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough up to a week in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. If you want to freeze it, wrap it well and store it in the freezer. Thaw in the fridge before rolling out.
What Can I Use if I Don’t Have Molasses?
If you don’t have molasses on hand, you can substitute it with honey, maple syrup, or dark corn syrup. Just keep in mind that this will alter the flavor slightly, but it will still make for delicious cookies!
