Gingerbread Cookies
The Perfect Christmas Gingerbread Cookie Recipe
Christmas just wouldn’t be the same without the warm, spicy aroma of gingerbread cookies filling the house. These festive treats are a timeless holiday tradition, bringing together family and friends to create delicious memories. Our Christmas gingerbread cookie recipe is not only easy to follow but also delivers the perfect balance of sweetness and spice. With their delightful crunch and beautiful decorations, these cookies are sure to become a staple in your holiday baking. Whether you’re crafting gingerbread men, snowflakes, or festive shapes, this recipe will help you bake the joy of the season into every bite. So, gather your loved ones, preheat the oven, and let’s get baking!
Creating the perfect cookie is just like anything, it gets better with practice.
Ingredients:
3 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 Tablespoon ground ginger
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons (2/3 cup) unsalted butter, softened to room temperature
3/4 cup packed brown sugar light or dark
2/3 cup dark molasses
1 large egg at room temperature
1 teaspoon pure vanilla extract
Instructions:
1) In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
2) In a mixing bowl, either a stand mixer fitted with a paddle attachment or a handheld mixer, beat the butter for 1 minute on medium speed until smooth and creamy. Add the brown sugar and molasses and beat on medium speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in the egg and vanilla on high speed for two full minutes. The butter may separate, and that is ok.
3) Slowly add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be pretty thick and slightly sticky. Divide the dough in half and wrap each piece separately in plastic wrap. Wrap each piece tightly and pat down to create a disc shape. Chill for at least 3 hours and up to 3 days. Chilling is mandatory. Please don’t rush this step overnight; it is best.
4)Preheat over to 350 F (177 C ) . Line 2-3 Large baking sheets with parchment paper, set aside.
5) Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
6)Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.
7)Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
8)Cookies stay fresh covered at room temperature for up to 1 week.
This Recipe is from Sally’s Baking Recipes . At sallysbakingaddiction.com Be sure to watch this video as Sally walks you step by step to creating her favorite gingerbread cookies. Also, she has the perfect royal icing recipes for decorating your gingerbread cookies.
Notes…
The baking tools make the job easier and not to mention more enjoyable. Here are a few recomemdations: ( affiliate links )
Mixing bowls, KitchenAid Stand Mixer, USA Baking Sheets,
