GINGERBREAD COOKIE INGREDIENTS:
To make this gingerbread cookie recipe, you will need:
- Flour: I traditionally use all-purpose flour for this recipe, but white whole wheat flour will also work.
- Spices: Ground cinnamon, ginger, cloves and nutmeg.
- Baking soda, salt, egg and vanilla extract: Because…cookies.
- Molasses: I typically just opt for the “original” unsulphured molasses.
- Brown sugar: For extra molasses-y flavor.
- Butter: Softened completely to room temperature.
- (Optional) Orange Zest: The subtle citrus pairs really nicely with the cinnamon.
Plus, any kind of icing or sprinkles or candies that you would like to add on top of your cookies, either before or after baking. For the batch shown here, I just made a simple icing out of powdered sugar, milk and vanilla extract.
HOW TO MAKE GINGERBREAD COOKIES:
So how do you make gingerbread cookies? It’s simple!
- Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg.
- Beat the dough. Using either a stand mixer or a hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Then gradually add in the flour mixture, and beat on medium-low speed until just combined.
- Chill the dough. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight. The disc shape will make it easier to roll the cookies out later.
- Roll and cut the dough. Once the dough is thoroughly chilled, unwrap one of the disc and place is on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes to to a parchment-covered baking sheet.
- Bake. At 350°F for about 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Decorate: Once the cookies cool to room temperature, feel free to decorate them as desired with the icing (see below) and serve. Then dive in, or transfer them to a sealed container and store (or freeze) for later.
Want to decorate your gingerbread cookies? Feel free to top them with:
- Icing: As I mentioned above, I typically just use a quick powdered sugar icing. But royal icing, maple icing, or any other kind of frosting you like would work.
- Powdered sugar: Feel free to dust your cookies lightly with powdered sugar.
- Sprinkles: Any kind of sprinkles would be great paired with icing.
- Red hots: We grew up poking red hots into our gingerbread, which I still find delicious.
Use Our funny cookie cutters that you can find at:
Cute Shark Cookie Cutter Set Fondant Cupcake Top Mould Made 3D Printed Cookie Cutter Set Kitchen Accessories Cake Molds
Cute Grandma Shark Cookie Cutter Set Fondant Cupcake Top Mould Made 3D Printed Cookie Cutter Set Kitchen Accessories Cake Molds