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Gingerbread Cookies
Introduction
Gingerbread cookies are a classic treat that embody the spirit of the holiday season. Their warm, spiced flavor paired with the delightful crispiness makes them beloved by many. The process of making gingerbread cookies is not only about eating them but also about creating cherished memories with family and friends.
Why make this recipe
These gingerbread cookies are easy to make and can be customized in numerous ways, whether for decorating with friends, gifting during the holidays, or simply enjoying with a warm cup of tea. They bring a festive aroma to your home and are perfect for sharing, making them an ideal recipe for any holiday gathering.
How to make Gingerbread Cookies
To create these flavorful cookies, gather your ingredients and follow the simple steps outlined below.
Ingredients:
- 3 cups (360 g) all-purpose flour
- 1 tbsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp each cloves, allspice, nutmeg
- Pinch black pepper (optional)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) dark brown sugar, packed
- 2/3 cup (160 ml) unsulfured molasses
- 1 large egg
- 1 tsp vanilla extract
- Flour for rolling
Icing:
- 2 cups (240 g) powdered sugar
- 2–3 tbsp milk
- 1 tbsp light corn syrup (optional)
- 1/2 tsp vanilla
- Pinch salt
- Holiday sprinkles
Directions:
- Whisk together the flour, spices, baking soda, and salt in a bowl.
- In a separate bowl, cream the softened butter and brown sugar for about 2 minutes, then incorporate the molasses, egg, and vanilla extract.
- Gradually mix in the dry ingredients until fully combined. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for 2 hours.
- Preheat the oven to 350°F (175°C). Roll out the dough to about 1/4 inch thick and cut into desired shapes. Chill the cutouts for 10 minutes.
- Bake on lined sheets for 9 minutes, then allow to cool on the pan for 5 minutes before transferring to racks to cool completely.
- For the icing, whisk together powdered sugar, milk, corn syrup (if using), vanilla, and salt until the desired piping consistency is reached.
- Pipe details onto the cooled cookies, adding sprinkles while the icing is still wet. Let set for 1–2 hours.
How to serve Gingerbread Cookies
Serve these delightful cookies plain or fully decorated during your holiday gatherings. They pair exceptionally well with milk, coffee, or tea, making them a favorite at snack time or dessert.
How to store Gingerbread Cookies
To store your gingerbread cookies, place them in an airtight container at room temperature. They can last up to a week or can be frozen for extended freshness. Just ensure they are well sealed to maintain their crispiness.
Tips to make Gingerbread Cookies
- Chill your dough properly to make it easier to roll out and cut shapes.
- Experiment with different spices or add-ins like chocolate chips or nuts for a unique twist.
- Use a variety of cookie cutters for fun shapes that can appeal to kids.
Variation
For a twist, consider making gingerbread bars instead of cookies! Simply press the dough into a baking pan instead of rolling it out and cut it into squares once baked. You can also add a lemon or almond extract to the icing for a different flavor profile.
FAQs
-
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to add a bit more liquid as needed. -
How can I make my gingerbread cookies softer?
Bake them for a shorter time to ensure they remain chewy in the center, or add an additional egg to the dough for more moisture. -
Can I decorate these cookies in advance?
Yes, you can decorate them in advance. Just make sure they are completely cool before decorating and store them in an airtight container to keep them fresh.
Gingerbread Cookies
Ingredients
For the Gingerbread Cookies
- 3 cups 3 cups (360 g) all-purpose flour
- 1 tbsp 1 tbsp ground ginger
- 1.5 tsp 1 1/2 tsp cinnamon
- 1/4 tsp 1/4 tsp each cloves, allspice, nutmeg
- 1 pinch Pinch black pepper (optional) Optional for additional flavor
- 1 tsp 1 tsp baking soda
- 0.5 tsp 1/2 tsp fine sea salt
- 3/4 cup 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup 3/4 cup (150 g) dark brown sugar, packed
- 2/3 cup 2/3 cup (160 ml) unsulfured molasses
- 1 large 1 large egg
- 1 tsp 1 tsp vanilla extract
- 1 amount Flour for rolling Use as needed
For the Icing
- 2 cups 2 cups (240 g) powdered sugar
- 2-3 tbsp 2–3 tbsp milk Adjust to desired consistency
- 1 tbsp 1 tbsp light corn syrup (optional) Optional for shine and consistency
- 1/2 tsp 1/2 tsp vanilla
- 1 pinch Pinch salt
- 1 amount Holiday sprinkles For decoration
Instructions
Preparation
- Whisk together the flour, spices, baking soda, and salt in a bowl.
- In a separate bowl, cream the softened butter and brown sugar for about 2 minutes, then incorporate the molasses, egg, and vanilla extract.
- Gradually mix in the dry ingredients until fully combined. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for 2 hours.
Baking
- Preheat the oven to 350°F (175°C) and roll out the dough to about 1/4 inch thick. Cut into desired shapes.
- Chill the cutouts for 10 minutes.
- Bake on lined sheets for 9 minutes. Allow to cool on the pan for 5 minutes before transferring to racks to cool completely.
Icing
- For the icing, whisk together powdered sugar, milk, corn syrup (if using), vanilla, and salt until the desired piping consistency is reached.
- Pipe details onto the cooled cookies, adding sprinkles while the icing is still wet. Let set for 1–2 hours.
