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Gingerbread Cookies Recipe

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★★★★★

4.6 from 99 reviews

Classic, warmly spiced gingerbread cookies featuring a blend of cinnamon, ginger, cloves, and nutmeg. These soft yet sturdy cookies are perfect for rolling and cutting into festive shapes, then decorated with easy sugar cookie icing for a delightful holiday treat.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour (spooned and leveled, 500 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter, softened (170 grams; 1 ½ sticks)
  • ¾ cup packed light or dark brown sugar (150 grams)
  • ¾ cup unsulphured molasses (230 grams)
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 2 teaspoons pure vanilla extract

For Decoration

  • Easy Sugar Cookie Icing (as desired)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until thoroughly combined. Set this dry mixture aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter until smooth and creamy. Add in the brown sugar and continue to mix for 1 to 2 minutes until the mixture is well combined and fluffy.
  3. Add Wet Ingredients: Incorporate the molasses, whole egg, egg yolk, and vanilla extract into the butter mixture. Mix until fully combined, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
  4. Combine Dry and Wet Mixtures: Add half of the dry ingredient mixture to the wet ingredients and mix on low speed. Then add the remaining dry ingredients and mix just until combined, avoiding overmixing.
  5. Divide and Roll Dough: Split the dough into two equal portions. Place one half on a lightly floured large piece of parchment paper. Flatten it slightly with your hand, sprinkle flour on top, then cover with another large piece of parchment paper. Use a rolling pin to roll the dough to about ¼-inch thickness, rolling between the parchment papers to prevent sticking. Repeat this process with the second half of dough using two more pieces of parchment paper.
  6. Chill Dough: Transfer both rolled dough sheets onto a baking sheet and refrigerate for at least 2 hours. Chilling firms the dough, making it easier to cut and helping the cookies hold their shape during baking.
  7. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper to prevent sticking and allow easy cleanup.
  8. Cut Out Cookies: Remove the dough sheets from the refrigerator. Carefully peel off the top layer of parchment paper, then use a gingerbread cookie cutter (approximately 3.5 inches by 2.75 inches) to cut shapes out of the dough. Arrange the cut cookies about 2 inches apart on the lined baking sheets. If transferring is difficult, lightly flour a thin spatula to slide under the cutouts for easy movement. Collect scraps, re-roll with flour as needed, and cut more cookies.
  9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes. The exact time depends on cookie size; typically 9 minutes results in a softer cookie. Watch for the tops to be set but not browned excessively.
  10. Cool Cookies: Allow baked cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely, preserving their texture and preventing sogginess.
  11. Decorate: Once fully cool, decorate the gingerbread cookies with easy sugar cookie icing as desired to add festive flair and additional sweetness.

Notes

  • Ensure the eggs and egg yolk are at room temperature to help them incorporate smoothly.
  • Use parchment paper when rolling out dough to avoid sticking and to make transferring easier.
  • Chilling the dough for at least 2 hours is essential for ease of handling and for cookies to maintain shape during baking.
  • Flour the rolling surface and rolling pin lightly but avoid adding too much flour, which can toughen the cookies.
  • Adjust baking time based on cookie size; smaller cookies require less time, larger cookies more.
  • Leftover scraps can be rerolled but may yield slightly tougher cookies if overworked.
  • Molasses type (light or dark) affects the flavor depth; unsulphured molasses is preferred for its smoother taste.
  • Store cookies in an airtight container to maintain freshness and softness for several days.

Keywords: gingerbread cookies, holiday cookies, spiced cookies, molasses cookies, Christmas baking, festive cookie recipes

Find it online: https://amayaharis.com/gingerbread-cookies-recipe/