These gingerbread cookies are soft and spicy, perfect for the holidays! With a mix of ginger, cinnamon, and molasses, they smell like a warm hug when baking.
Decorating them is the best part! I always end up eating half the frosting before it even hits the cookie. Who can resist those little sweet faces? 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookie. You can substitute with whole wheat flour for a nuttier taste or gluten-free flour for a gluten-free version, just ensure it’s a good blend for baking.
Molasses: Unsulfured molasses gives that deep flavor. If you don’t have any, honey or maple syrup can work, but the taste will be lighter and not as rich.
Spices: Freshly ground spices like ginger and cinnamon make a big difference. If you need to save time, store-bought ground spices are fine. Ground nutmeg is optional; you can skip it or use allspice as a substitute.
Butter: Unsalted butter is used for better control over saltiness. You can substitute it with coconut oil or a plant-based butter for a dairy-free option.
How Do I Ensure My Cookies Don’t Spread Too Much?
One concern when baking cookies is getting that perfect shape without spreading too much. Here are a few tips:
- Chill the dough: After mixing, refrigerate for at least 2 hours. This firms up the fat, helping it hold shape when baking.
- Don’t skip the baking soda: This helps the cookies rise without spreading.
- Monitor oven temperature: Ensure your oven is preheated correctly, as an oven that’s too cool can cause cookies to spread.
With these tips, your cookies should come out looking like the perfect gingerbread people!
Gingerbread Cookies
Ingredients You’ll Need:
- For the Dough:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses (unsulfured)
- 1 teaspoon vanilla extract
- For the Icing:
- 2 cups powdered sugar
- 1-2 tablespoons milk or water
- 1 teaspoon vanilla extract
- Food coloring (optional)
How Much Time Will You Need?
This delicious gingerbread cookie recipe will take about 20 minutes to prepare, plus 2 hours for chilling the dough, and around 10 minutes for baking. So all in all, you’re looking at about 2 hours and 30 minutes from start to finish, including chilling time. Perfect for an afternoon of holiday fun!
Step-by-Step Instructions:
1. Making the Cookie Dough:
Start by grabbing a large bowl. Whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This is your dry mixture. Set it aside for now. In another bowl, beat the softened butter and brown sugar until it’s light and fluffy—this usually takes about 2-3 minutes.
2. Mixing in the Wet Ingredients:
Next, add in the egg, molasses, and vanilla extract to your butter mixture. Beat it all together until well combined. Now it’s time to combine the dry and wet ingredients—gradually add the dry mixture into the wet mixture while stirring. You’ll notice the dough gets thick quickly.
3. Chilling the Dough:
Once your dough is mixed, divide it in half. Flatten each half into a disk shape and wrap them in plastic wrap. Refrigerate for at least 2 hours or overnight if you want to plan ahead. This step helps the cookies keep their shape while baking!
4. Rolling and Cutting:
When you’re ready to bake, preheat your oven to 350°F (175°C). Then, line your baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use gingerbread man and snowflake cookie cutters to cut out shapes and place them on your prepared baking sheets, leaving about 1 inch of space between them.
5. Baking the Cookies:
Bake in the preheated oven for 8-10 minutes or until the edges are firm but the centers are still slightly soft. Once done, remove them from the oven, and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Making the Icing:
While the cookies are cooling, let’s make the icing! In a bowl, mix together the powdered sugar, vanilla extract, and just enough milk or water to get a thick, pipeable consistency. You can add food coloring if you want to make your icing more festive!
7. Decorating the Cookies:
Once the cookies have completely cooled, use a piping bag or a zip-top bag with one corner cut off to decorate the cookies with icing. Feel free to add colored sugar or candies for extra flair!
8. Letting the Icing Set:
Allow the icing to fully set before serving these delicious cookies or storing them in an airtight container. Enjoy making memories with your cheerful gingerbread treats!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser, so you may want to start with a mix of both flours if you’re uncertain.
How Can I Keep My Icing from Melting?
To prevent your icing from melting, ensure your cookies are completely cool before decorating. Additionally, using a thicker icing consistency helps it hold its shape better!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough before or after cutting the cookies. Just wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag. When ready to bake, thaw in the fridge overnight, then roll and cut as usual.
What’s the Best Way to Store Leftover Cookies?
Store the decorated cookies in an airtight container at room temperature for up to one week. If stacked, place parchment paper between layers to prevent sticking!
