Embrace the festive spirit with this incredible gingerbread cookies recipe! These classic holiday treats boast an irresistible soft and chewy texture, bursting with warm, aromatic spices. Making homemade gingerbread cookies is a cherished tradition, bringing joy and a wonderful aroma to your kitchen. You will learn to create perfect gingerbread men and other fun shapes that are a delight to decorate and share. Get ready to bake some magic!
Table of Contents
Table of Contents
Why You’ll Love This Gingerbread Cookies Recipe
- This gingerbread cookies recipe delivers an incredibly soft and chewy texture, a welcome change from often-crisp store-bought versions. Every bite melts in your mouth with delightful warmth.
- You can easily prepare the dough ahead of time, making it perfect for busy holiday schedules. Simply chill and bake when you are ready for fresh, delicious treats.
- Decorating these cookies is a fun activity for all ages, letting creativity shine. Customize your gingerbread men with royal icing, sprinkles, or candies.
- The blend of cinnamon, ginger, and cloves creates an unforgettable aroma that fills your home. It instantly evokes a cozy, festive atmosphere.
- This beginner-friendly recipe simplifies the baking process. Even novice bakers will achieve impressive, bakery-quality results.
Ingredients
To make these delightful soft gingerbread cookies, gather these key components:
Wet Ingredients: 12 Tablespoons butter, 3/4 cup molasses (dark molasses), 2 Tablespoons milk.
Dry Ingredients: 3 cups all-purpose flour, 3/4 cup dark brown sugar, packed, 3/4 teaspoon baking soda, 1 Tablespoon ground cinnamon, 1 Tablespoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon salt.
Frosting Ingredients: 2 Tablespoons butter, room temperature, 2 cups powdered sugar, 2 Tablespoons milk.
Notes & Substitutions
Ensure your butter for the dough is cold and cut into pieces for easy incorporation, yielding a tender crumb. For the frosting, use softened butter to achieve a smooth, creamy texture. Dark molasses provides the deepest, most authentic flavor for this classic gingerbread cookies recipe. For optimal baking results, measuring flour by spooning it into the measuring cup and leveling it off, avoiding packing it down, can prevent dense cookies, as highlighted in various baking guides.
Learn more about accurately measuring flour in baking. For a gluten-free adaptation, substitute an equal amount of a good quality 1:1 gluten-free baking flour blend. If you do not have cloves, a pinch of allspice or nutmeg can offer a similar warm note in your soft gingerbread cookies.
Equipment
You will need a few standard kitchen tools to prepare this amazing gingerbread cookies recipe. Gather large mixing bowls for combining ingredients and a reliable rolling pin to achieve even dough thickness. Baking sheets are essential for baking, lined with parchment paper for easy cleanup and preventing sticking. Cookie cutters allow you to create festive shapes, while piping bags are optional for intricate frosting designs.
Instructions
Follow these simple steps to create a batch of incredibly soft and chewy gingerbread cookies. This gingerbread cookies recipe is straightforward, ensuring delicious results every time.
Prepare Dough:
First, grab a large mixing bowl. Add the flour, dark brown sugar, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to the bowl. Mix these dry ingredients together thoroughly until well combined. Next, add the cold butter pieces into the dry mixture. Use a pastry blender to cut the butter into the flour until the mixture resembles a fine, crumbly meal. Finally, with your mixer running on low speed, gradually add the molasses and milk. Continue to mix until the ingredients are just combined, which usually takes about 30 seconds. Do not overmix the dough.
Chill Dough:
Divide the prepared dough in half, forming each portion into a ball. Wrap each dough ball tightly in plastic wrap. Refrigerate the dough for at least 2 hours, or ideally, overnight. This crucial step helps the flavors meld and prevents the dough from being too sticky to handle. According to King Arthur Baking, chilling cookie dough solidifies fats, concentrates flavors, and improves texture, leading to less spread and a chewier cookie. If you are in a hurry, you can place the wrapped dough in the freezer for about 20 minutes until it becomes firm. This quick chill can help, but a longer refrigeration period yields the best texture for your soft gingerbread cookies.
Roll & Cut:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this prevents sticking and ensures even baking. Remove one dough ball from the refrigerator or freezer and place it on a lightly floured counter. Lightly flour the top of the dough and your rolling pin. Roll out the dough evenly until it is about ½ inch thick. Dust with a little more flour if needed to prevent sticking. Use your favorite cookie cutters to cut out festive shapes, such as gingerbread men. Carefully transfer the cut cookies to the prepared baking sheets, leaving a little space between each one. Refrigerate the cut gingerbread men for 5 minutes before baking.
Bake Cookies:
Place the baking sheets into the preheated oven. Bake the cookies for 8 to 11 minutes, depending on the size of your cookie cutters. The cookies are done when the centers are set, and the dough barely retains an imprint when you touch it very gently with your fingertip. It is crucial not to overbake these cookies, as this will prevent them from achieving their signature soft texture. Once baked, remove the cookies from the oven and transfer them to a wire rack. Allow them to cool completely to room temperature before you begin frosting.
Make Frosting:
While the cookies cool, prepare your simple frosting. In a bowl, add the softened butter, milk, and 1 cup of powdered sugar. Mix these ingredients together until they are smooth and creamy. Next, add the additional cup of powdered sugar and continue mixing until the frosting is smooth and reaches your desired consistency. If you desire, you can transfer the frosting to a piping bag for easier and more precise decoration.
Decorate & Enjoy:
Once the gingerbread cookies are completely cool, it is time for the fun part: decorating! Use a piping bag to add intricate designs, or simply spread the frosting onto the cookies with a knife or small spatula. Feel free to add sprinkles, candies, or edible glitter to make your cookies even more festive and unique. Your delicious soft gingerbread cookies are now ready to be enjoyed!
Pro Tips for Perfect Gingerbread Cookies
Achieve bakery-quality results with these expert tips for your gingerbread cookies recipe. Properly chilling the dough is paramount; it prevents spreading and ensures your cookies hold their shape, giving you crisp edges and soft centers. Avoid overworking the dough during mixing and rolling, as this can develop the gluten too much, leading to tough cookies. Roll the dough evenly to achieve a consistent ½-inch thickness; this guarantees all your cookies bake uniformly without some burning while others remain undercooked.
Always watch your cookies carefully while baking and avoid overbaking at all costs. Overbaking is the quickest way to turn soft gingerbread cookies into hard, crisp ones. If your dough becomes sticky during rolling, dust your surface, rolling pin, and the dough itself with a light layer of extra flour. If it remains too sticky, return it to the fridge for another 15-20 minutes.
Serving, Storage, and Variations
These soft gingerbread cookies are perfect for holiday gatherings or a cozy night in.
Storing Leftovers
Store your baked, unfrosted gingerbread cookies in an airtight container at room temperature for up to one week. If your cookies are already frosted, store them in a similar airtight container. If your frosting contains cream cheese or other dairy that requires refrigeration, store the frosted cookies in the fridge for up to 3-4 days.
Freezing Instructions
You can easily prepare this gingerbread cookies recipe ahead of time. Freeze raw dough, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw the frozen dough overnight in the refrigerator before rolling and baking. For baked, unfrosted cookies, freeze them in a single layer on a baking sheet until solid, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving or frosting.
Flavor Variations
Experiment with your classic gingerbread cookies recipe! Add a teaspoon of orange zest to the dough for a bright, citrusy note that complements the spices beautifully. Stir in white chocolate chips to the dough for a touch of creamy sweetness. You can also vary your icing; try a lemon glaze, or divide the frosting and tint it with food coloring for a vibrant display. For a bigger project, roll the dough slightly thicker and use larger cutters to make pieces for a homemade gingerbread house.
Nutrition Information
Enjoy this delightful gingerbread cookies recipe knowing its estimated nutritional breakdown. Please remember these values are approximate and can vary based on specific brands and exact ingredient measurements used, especially for additional decorations.
| Nutrition | Value |
|---|---|
| Calories | 214 kcal |
| Carbohydrates | 37 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 18 mg |
| Sodium | 143 mg |
| Fiber | 1 g |
| Sugar | 24 g |
| Trans Fat | 0.3 g |
| Unsaturated Fat | 2.3 g |
Frequently Asked Questions
How do you keep gingerbread cookies soft?
To keep your gingerbread cookies wonderfully soft, avoid overbaking them at all costs. Store them in an airtight container at room temperature, possibly with a slice of bread to absorb excess moisture.
How long do homemade gingerbread cookies last?
Homemade, unfrosted gingerbread cookies will stay fresh in an airtight container at room temperature for up to one week. Frosted cookies might last slightly less depending on the frosting type.
Can I substitute light brown sugar for dark brown sugar?
You can substitute light brown sugar for dark brown sugar in this gingerbread cookies recipe, but the cookies will have a slightly milder molasses flavor and lighter color. Dark brown sugar provides a richer, deeper taste.
What kind of molasses should I use for gingerbread?
For the best flavor in your gingerbread cookies, use dark molasses (sometimes labeled “robust” or “full flavor”). Avoid blackstrap molasses, which can be too bitter for these sweet treats.
Can I make this gingerbread cookie recipe gluten-free?
Yes, you absolutely can make this gingerbread cookie recipe gluten-free. Simply substitute the all-purpose flour with an equal amount of your favorite 1:1 gluten-free baking flour blend for a delicious alternative.
Conclusion
Baking and decorating these soft and chewy gingerbread cookies is a truly heartwarming experience, perfect for creating lasting memories. This beginner-friendly gingerbread cookies recipe ensures an amazing outcome every time, filling your home with the sweet, spicy aroma of the holidays. Their irresistible texture and festive charm make them an instant classic.
Make this delicious gingerbread cookies recipe a cherished holiday tradition in your home. We love to hear from you; please share your comments, ratings, or tag us in your wonderful gingerbread creations!
Gingerbread Cookies Recipe
Equipment
- Mixing bowl
- Pastry blender
- Mixer
- Plastic wrap
- Oven
- Baking sheets
- Parchment paper
- Rolling Pin
- Cookie cutters
- Wire rack
- Airtight container
- Piping bag
Ingredients
Gingerbread Cookies
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar packed
- 3/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons butter room temperature, cut into 12 pieces
- 3/4 cup molasses dark molasses
- 2 Tablespoons milk
For the Frosting
- 2 Tablespoons butter room temperature
- 2 cups powdered sugar
- 2 Tablespoons milk
Instructions
Gingerbread Cookies
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt to a mixing bowl and mix well.
- Incorporate the room temperature butter pieces into the dry ingredients using a pastry blender until the mixture resembles fine meal.
- With a mixer on low speed, gradually add molasses and milk, mixing for about 30 seconds until combined.
- Divide the dough in half, form into balls, wrap in plastic, and refrigerate for 2 hours (or overnight) or freeze for 20 minutes until firm, as refrigeration is mandatory.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- On a well-floured counter, roll out one dough ball to about ½ inch thick, then cut gingerbread men shapes and place them on the prepared baking sheets.
- Refrigerate the cut gingerbread men for 5 minutes; meanwhile, you can roll out the other dough ball.
- Bake the cookies for 8 to 11 minutes until centers are set and the dough barely retains an imprint when gently touched; do not overbake.
- Remove the cookies to a wire rack and allow them to cool completely to room temperature before frosting.
- Store gingerbread cookies in an airtight container with parchment paper between layers; they can be frozen for up to 3 months.
For the Frosting
- To make the frosting, add butter, milk, and 1 cup of powdered sugar to a bowl and mix until smooth.
- Add the additional cup of powdered sugar and mix again until smooth; transfer to a piping bag if desired.
