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Gingerbread cookies are classic holiday treats known for their warm spices, like ginger and cinnamon, that fill the kitchen with a cozy aroma. They have a delightful balance of crisp edges and soft centers, making each bite flavorful and satisfying. They are decorated with icing for a cute finish. Gingerbread cookies add a festive touch to any gathering and are perfect for gifting, on cakes and cupcakes or enjoying with loved ones.
Gingerbread cookies are a fun and creative baking project, often shaped into festive figures like gingerbread people, stars, or snowflakes. They hold their shape, making them perfect for festive designs and decorating with friends and family. The combination of their rich molasses flavor and holiday spices makes them an essential, nostalgic treat each holiday season.
For more Holiday recipes, try Gingerbread Cupcakes, Red Velvet Loaf Cake and Cinnamon Loaf Cake.
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WHY THIS RECIPE WORKS
- Easy to make: These gingerbread cookies are so easy to make and only need to rest for 30 minutes in the freezer.
- Full of spices and molasses: The cookies are full of flavor, from cinnamon, ginger and molasses.
- Festive and fun: These cookies are perfect for the Holiday season. They are so festive and fun to make.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Bring it out of the fridge and let it come to room temperature.
- Spices: To give that classic flavor of gingerbread, it has ground ginger, and cinnamon.
- Molasses: I recommend using unsulphured molasses or dark glucose syrup.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Gingerbread Cookies. This recipe needs an electric mixer and two baking sheets.
The full recipe is down below in the recipe card.
STEP 1: In a bowl sift together the all-purpose flour, baking powder, ginger and cinnamon and set it aside.
STEP 2: Add the butter and dark brown sugar to the bowl of a stand mixer using the paddle attachment or in a mixing bowl using an electric hand mixer. Mix it together for 2 minutes on medium speed.
STEP 3: Add the molasses and mix until incorporated. Then add the egg and on medium speed, mix until incorporated. Lastly add the dry ingredients and mix until combined.
STEP 4: Split the dough in half and roll each dough out onto pieces of parchment paper dusted with a bit of flour. Using a floured rolling pin, roll the dough out until they are about 0.5 cm or ¼ inch thick.
STEP 5: Place the two rolled out sheets of dough on a baking sheet each. Place the baking sheets in the freezer for 30 minutes.
Preheat the oven to 175ºC/ 350ºF conventional oven.
STEP 6: Stamp out the cookies and place them on a baking sheet lined with parchment paper. Bake the cookies for 9-11 minutes or until evenly browned.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Baked and decorated (or undecorated) gingerbread cookies freeze well for up to three months.
Unbaked cookie dough discs, prepared through step 4, can also be frozen for up to three months. To use, simply thaw the dough overnight in the refrigerator before proceeding with step 5.
HOW TO STORE
Store the Gingerbread Cookies in a cookie jar or tin. They will stay fresh when covered for up to 1 week.
Other Holiday Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Gingerbread Cookies
Equipment
- Gingerbread cookie cutters mini or regular size
Ingredients
GINGERBREAD COOKIES:
- 100 g butter room temperature
- 120 g dark brown sugar
- 285 all-purpose flour
- 1 teaspoon baking powder
- 2 ¼ teaspoon ground ginger
- 2 ¼ teaspoon ground cinnamon
- 1 large egg (60 g with shell)
- 90 g unsulphured molasses or dark glucose syrup
ICING
- 170 g powdered sugar
- 1 teaspoon corn syrup or glucose syrup
- ¼ teaspoon vanilla extract
- 1-1 ½ tablespoon room temperature water
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
GINGERBREAD COOKIES
- In a bowl sift together the all-purpose flour, baking powder, ginger and cinnamon and set it aside.285 all-purpose flour, 1 teaspoon baking powder, 2 ¼ teaspoon ground ginger, 2 ¼ teaspoon ground cinnamon
- Add the butter and dark brown sugar to the bowl of a stand mixer using the paddle attachment or in a mixing bowl using a electric hand mixer. Mix it together for 2 minutes on medium speed.100 g butter, 120 g dark brown sugar
- Add the molasses and mix until incorporated. Then add the egg and on medium speed, mix until incorporated.90 g unsulphured molasses or dark glucose syrup, 1 large egg
- Lastly add the dry ingredients and mix until combined.
- Split the dough in half and roll each dough out onto pieces of parchment paper dusted with a bit of flour. Using a floured rolling pin, roll the dough out until they are about 0.5 cm or ¼ inch thick.
- Place the two rolled out sheets of dough on a baking sheet each. Place the baking sheets in the freezer for 30 minutes.
- Preheat the oven to 175ºC/ 350ºF conventional oven.
- Stamp out the cookies and place them on a baking sheet lined with parchment paper. Bake the cookies for 9-11 minutes or until evenly browned.
ICING
- Mix all of the ingredients for the icing together. It should be a thick consistency. Add it to a piping bag fitted with very small round piping tip e.g. Wilton 3. Pipe the icing onto the cookies in your preferred design. Let them fully dry before storing them in a cookie jar or tin. They will stay fresh when covered for up to 1 week.170 g powdered sugar, 1 teaspoon corn syrup or glucose syrup, ¼ teaspoon vanilla extract, 1-1 ½ tablespoon room temperature water
Elizabeth Redmond
Amazing gingerbread cookies