These bakery-style gingerbread cookies are soft, spiced, and just the right amount of sweet. Perfect for holiday cheer or any time you crave a tasty treat!
Honestly, they smell amazing while baking and will make your house feel so cozy. I like to decorate them with icing—it’s a fun way to get creative! 🎉
Key Ingredients & Substitutions
All-purpose flour: This is crucial for structure. If you want to make it gluten-free, try a 1:1 gluten-free blend. I usually stick with regular flour for the best texture.
Spices (ginger, cinnamon, cloves, nutmeg): These give gingerbread its warm flavor. If you don’t have cloves, you can skip them or add more cinnamon instead. I love to fresh-grate nutmeg for a brighter taste!
Molasses: Opt for unsulfured for a smoother flavor. If you can’t find it, dark corn syrup is a decent substitute, though it will change the flavor a bit. For a lighter taste, honey can work too.
Butter: Unsalted is best for controlling saltiness. If you need to use margarine, go for the stick kind rather than spreadable. I prefer rich butter for the best taste.
Why is Chilling the Dough Important?
Chilling the dough is a key step that can’t be skipped. It firms up the butter, making the cookies easier to roll and shape while helping them hold their shape during baking.
- Once you’ve made the dough, split it and wrap tightly with plastic wrap.
- Chill for a minimum of 2 hours, but overnight is even better for deeper flavors.
- Just remember, if the dough becomes too hard after chilling, let it sit at room temperature for a few minutes before rolling.
How to Get Perfectly Decorated Cookies?
Decorating with royal icing can be daunting, but with a little practice, you can create beautiful designs!
- Make sure cookies are completely cool before decorating to prevent the icing from melting.
- Adjust the royal icing consistency. For outlines, aim for a thicker paste; thin it slightly for filling.
- Use a small piping bag for control, and don’t hesitate to practice on parchment paper before you hit the cookies!
Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 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 Royal Icing:
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- 4-5 tablespoons water
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time, plus at least 2 hours for chilling the dough. Baking takes around 8-10 minutes, and you should allow some cooling time too. Altogether, plan for at least 2.5 to 3 hours including chilling!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This combination will give your cookies their classic gingerbread flavors. Set this bowl aside for later.
2. Cream the Butter and Sugar:
In another large bowl, add the softened butter and brown sugar. Using a hand mixer or a whisk, beat them together until the mixture is light and fluffy—this should take about 3-4 minutes. It’s important to really combine them well to create a nice texture for your cookies.
3. Mix in the Wet Ingredients:
Now, beat in the egg until it’s blended in. Then, add the molasses and vanilla extract, mixing thoroughly until everything is well-combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Stir gently until it’s just mixed together—be careful not to overmix! You want a nice dough that holds together well.
5. Chill the Dough:
Divide the dough in half and wrap each portion tightly in plastic wrap. Refrigerate for at least 2 hours, or overnight if you have the time. Chilling helps the cookies hold their shape while baking!
6. Preheat and Prep:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
7. Roll Out the Dough:
Take one portion of the chilled dough and roll it out on a floured surface to about 1/4 inch thickness. This is when the fun begins, as you can shape them into your favorite designs!
8. Cut and Arrange:
Use cookie cutters to cut out your desired shapes (rounds or festive designs are both great!). Place them on the prepared baking sheets about 1 inch apart, giving them space to spread slightly.
9. Bake the Cookies:
Bake the cookies for 8-10 minutes. Keep an eye on them—the edges should be set, but the centers may still look a little soft. That’s perfect because they will firm up as they cool!
10. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes, then use a spatula to transfer them to a wire rack to cool completely. This step is important to ensure they don’t become soggy.
11. Make the Royal Icing:
In a mixing bowl, combine the powdered sugar, meringue powder, and water. Whisk together until you have a smooth and somewhat thick icing that’s still pipeable. Adjust the water as needed—if it’s too thick, add a little more water, just a teaspoon at a time.
12. Decorate Your Cookies:
Transfer your royal icing to a piping bag fitted with a small round tip. Get creative! Decorate the cooled cookies with your favorite patterns or designs. Gingerbread houses or snowflakes are always popular!
13. Dry and Store:
Allow the icing to dry completely before you stack or serve your cookies. This can take several hours, but it’s worth it for that beautiful finish!
And there you have it—delicious, bakery-style gingerbread cookies that are perfect for the holidays or any festive occasion! Enjoy the lovely spices and the joy of sharing these treats with friends and family!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will change the texture slightly, making cookies denser. If you’re aiming for a lighter cookie, you could use a mix of the two flours.
What Can I Substitute for Meringue Powder in the Royal Icing?
If you don’t have meringue powder, you can use egg whites instead. One egg white can replace about 2 tablespoons of meringue powder. Just ensure that the egg whites are pasteurized if you’re concerned about raw eggs!
How Do I Store the Cookies Once They’re Decorated?
Store decorated cookies in an airtight container at room temperature. They should keep well for up to a week. Just make sure the icing is completely dry before stacking them to avoid smudging!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the wrapped dough for up to 3 months. Just make sure to thaw it in the refrigerator overnight before rolling it out and baking as usual when you’re ready to use it. This makes for a quick baking session later!
