These gingerbread cookies are a festive treat! With a warm mix of spices and a hint of sweetness, they smell amazing while baking. Perfect for decorating with icing!
Honestly, I love how fun it is to get creative with the icing. Let’s just say my cookie decorating skills are still a work in progress. Who needs perfection when you have sprinkles? 😂
These cookies are super easy to make and great for sharing during the holidays! I usually whip up a batch to enjoy with a hot cup of cocoa—such a cozy combo!
Key Ingredients & Substitutions
All-Purpose Flour: The base for these cookies! If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose blend works well. Just keep in mind, the texture might differ slightly.
Ground Spices: The ginger, cinnamon, cloves, and nutmeg define that warm flavor. If you don’t have one or two spices, try mixing in a bit more of the others. For a unique twist, add a pinch of cardamom!
Molasses: It’s key for that deep, rich color and flavor. If you can’t find molasses, dark corn syrup can be a substitute, although the flavor will be milder. Maple syrup is another option, but it will change the flavor significantly.
Baking Soda: This helps the cookies rise just enough to create that classic gingerbread texture. Baking powder can work in a pinch, but keep in mind it’ll alter the cookie’s chewiness slightly.
What’s the Best Way to Roll Out Gingerbread Cookie Dough?
Rolling out gingerbread dough can be tricky, but here are some tips:
- Flour your surface well to prevent sticking but don’t overdo it, or the dough will become dry.
- Roll the dough to about 1/4 inch thick. A thicker dough will yield softer cookies, while thinner will be crispier.
- If the dough is too sticky, chill it in the fridge for 30 minutes—this makes it easier to handle.
- Use cookie cutters dipped in flour to easily cut out shapes without sticking.
These tips will help your gingerbread cookies come out perfectly shaped and ready for decorating! Enjoy every bit of this holiday baking tradition!
Gingerbread Cookies
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For icing:
- 2 cups powdered sugar
- 1 1/2 tablespoons meringue powder (optional, for structure)
- 4-6 tablespoons water
- Food coloring as desired
Time Needed
This gingerbread cookie recipe will take you about 30 minutes to prepare, plus an additional 10 minutes for baking. Don’t forget to let them cool for a little while before you decorate—about 10-15 minutes should do it. So, you’re looking at around 1 hour total for making these festive delights!
Step-by-Step Instructions:
1. Whisk Dry Ingredients:
In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Whisk these together well to ensure everything is mixed evenly. Set this bowl aside for later use.
2. Cream Butter and Sugar:
In a large mixing bowl, take the softened butter and brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This should take about 2-4 minutes.
3. Add Wet Ingredients:
Next, add in the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined and smooth.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients you whisked earlier into the wet mixture. Mix on low speed until you see the dough start to come together. If your dough is too sticky, just pop it in the fridge for about 30 minutes to help it firm up.
5. Prepare for Baking:
Preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper to prevent sticking.
6. Roll Out the Dough:
On a floured surface, roll out the dough to about 1/4 inch thick. This helps with creating that perfect cookie texture.
7. Cut Out Shapes:
Take your favorite holiday-themed cookie cutters and cut the dough into shapes. Place these on the prepared baking sheets, leaving about 1 inch between each cookie.
8. Bake the Cookies:
Put the cookies in your preheated oven and bake for 8-10 minutes. You want them to be set but not browned too much, so keep an eye on them!
9. Cool the Cookies:
After baking, remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
10. Prepare the Icing:
While the cookies are cooling, let’s make the icing! In a bowl, combine the powdered sugar, meringue powder (if you’re using it), and water. Beat this mixture until it’s smooth and nice and thick. Adjust the consistency by adding a little more water or powdered sugar as needed.
11. Tint and Pipe Icing:
If you’d like to color your icing, divide it into bowls and mix in your food coloring. Transfer the icing to piping bags or ziplock bags with the corners cut off for decorating.
12. Decorate Your Cookies:
Once the cookies have fully cooled, it’s time for the fun part! Decorate them with your icing—create smiling faces, buttons on the gingerbread men, or elaborate designs on the snowflakes and ornaments.
13. Let the Icing Set:
Allow the icing to dry completely before stacking your cookies or storing them away.
Enjoy your festive gingerbread cookies! They are perfect for sharing with family and friends during the holiday season!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it might result in denser cookies. You can substitute about 50% of the all-purpose flour with whole wheat flour for a healthier option while still retaining some lightness!
How Do I Store Leftover Gingerbread Cookies?
Store your cookies in an airtight container at room temperature for up to one week. To maintain their freshness, you can also freeze them! Just ensure they are completely cooled and layered with parchment paper in an airtight container; they’ll keep well for up to three months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 1 week in advance. Just wrap it tightly in plastic wrap and refrigerate. When you’re ready to bake, let it sit out for a few minutes to soften slightly before rolling it out.
What Can I Use Instead of Meringue Powder for the Icing?
If you don’t have meringue powder, no worries! You can simply use egg whites instead. Just beat one large egg white until foamy and use it in place of meringue powder in your icing recipe. It will still give you that lovely structure!
