why make this recipe
Gingerbread cookies are a classic treat that brings joy during the holiday season and beyond. They have a warm, spicy flavor that fills your kitchen with a comforting aroma. Making these cookies is not only fun but also a great activity to share with family and friends. Plus, they’re perfect for decorating! Whether you enjoy them fresh from the oven or as a festive gift, these cookies are sure to please everyone.
how to make BEST Gingerbread Cookies
Ingredients:
- 2-3 cups all-purpose flour (2 cups = 265g)
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
- 6 tbsp unsalted butter, room temp (reg or vegan)
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk (reg or plant-based)
- 1/2 cup (140g) molasses
- 1 1/2 cups powdered sugar
- 4-5 tsp water
- 1 tsp corn syrup
- 1/2 tsp vanilla extract
- Gel food coloring (optional)
Directions:
- In a bowl, mix 2 cups of flour, salt, ginger, cinnamon, clove, and nutmeg.
- In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract, milk, and molasses to the butter mixture. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until a dough forms. If the dough is too sticky, add more flour, a little at a time.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for at least an hour.
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are firm.
- Let them cool completely before decorating with icing.
- For the icing, mix powdered sugar, water, corn syrup, and vanilla extract until smooth. Add food coloring if desired and use a piping bag to decorate.
how to serve BEST Gingerbread Cookies
Gingerbread cookies can be served on a festive platter or in a decorative box. They are great for sharing at parties, holiday gatherings, or as a sweet treat after dinner. Pair them with a warm cup of tea or hot cocoa for a delightful experience.
how to store BEST Gingerbread Cookies
Store your gingerbread cookies in an airtight container at room temperature for up to a week. For longer freshness, you can freeze them in a zip-top bag. Just let them thaw at room temperature before enjoying.
tips to make BEST Gingerbread Cookies
- Make sure to measure your ingredients accurately for the best results.
- Chill the dough before rolling it out to make it easier to handle.
- Feel free to add more spices or try different flavorings to personalize your gingerbread.
- Use sprinkles or edible glitter to make your cookies extra festive!
variation
You can try adding chocolate chips or nuts to the dough for a delicious twist. Additionally, instead of traditional shapes, try using cookie cutters to create fun holiday themes like stars, angels, or even animals!
FAQs
Q: Can I make gingerbread cookies ahead of time?
A: Yes, you can make the dough in advance and refrigerate it for up to three days or freeze it for up to three months. Bake them fresh when you’re ready!
Q: What if my dough is too sticky?
A: If the dough is sticky, just add a bit more flour until it reaches the right consistency. However, be careful not to add too much flour as it can make the cookies tough.
Q: Can I use honey instead of molasses?
A: Yes, you can substitute honey for molasses, but it will change the flavor slightly. The cookies will be sweeter and have a different texture.
Gingerbread Cookies
Ingredients
Cookie Ingredients
- 2-3 cups all-purpose flour (2 cups = 265g)
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp nutmeg
- 6 tbsp unsalted butter, room temp (reg or vegan)
- 1/2 cup light brown sugar, packed (100g)
- 1/4 cup granulated sugar (50g)
- 1 tsp vanilla extract
- 2 tbsp milk (reg or plant-based)
- 1/2 cup molasses (140g)
Icing Ingredients
- 1 1/2 cups powdered sugar
- 4-5 tsp water
- 1 tsp corn syrup
- 1/2 tsp vanilla extract
- 1 squeeze Gel food coloring (optional)
Instructions
Preparation
- In a bowl, mix 2 cups of flour, salt, ginger, cinnamon, clove, and nutmeg.
- In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract, milk, and molasses to the butter mixture. Stir until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until a dough forms. If the dough is too sticky, add more flour, a little at a time.
- Shape the dough into a ball, wrap it in plastic, and refrigerate for at least an hour.
Baking
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are firm.
- Let them cool completely before decorating with icing.
Icing
- For the icing, mix powdered sugar, water, corn syrup, and vanilla extract until smooth. Add food coloring if desired and use a piping bag to decorate.
