Gingerbread cookies are a delightful blend of molasses, spices, and the unmistakable warmth of ginger. Traditionally cut into festive shapes and adorned with icing or sugar, these cookies embody the essence of holiday cheer. Each bite is a journey into the heartwarming flavors that make the season special.
Gingerbread To Build A House?
This gingerbread cookie recipe is tailored for the pure pleasure of indulging in the warm, spiced delights of a classic treat, rather than constructing a gingerbread house. While the dough is crafted to perfection for rolling, cutting, and baking into beautifully shaped cookies, it prioritizes taste and texture over structural integrity. So, put aside the construction plans and embrace the joy of creating gingerbread cookies meant to be savored with each delightful bite. That being said if you are looking for gingerbread house templates and guide, I have them available here!
5 Tips for Making Perfect Gingerbread Cookies:
- Chill Your Dough: Before rolling out your gingerbread dough, refrigerate it for at least two hours. This ensures the dough is firm, making it easier to handle and creating cookies with well-defined shapes.
- Roll with Precision: Roll out the chilled dough to a consistent thickness for even baking. Aim for about 1/4 inch to achieve a perfect balance between a tender inside and a slightly crisp exterior.
- Flour for Easy Handling: When working with the dough, lightly flour your rolling pin and surface. This prevents sticking and ensures smooth rolling and cutting.
- Mindful Spice Balance: Pay attention to the spice balance in your gingerbread dough. Adjust the amounts of ginger, cinnamon, and other spices to suit your taste. A harmonious blend creates a cookie with depth and character.
- Icing Techniques: If decorating with icing, wait until the cookies are completely cool. This ensures that your festive designs set beautifully, and the icing becomes a delightful complement to the rich gingerbread flavor.
Here’s a list of equipment you may need for this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
- Piping bags and tips
Gingerbread Cookies
Ingredients
- 145 g butter room temperature
- 200 g brown sugar
- 160 g molasses
- 1 egg
- 1 tsp vanilla extract
- 440 g flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ginger
- 1 tbsp cinnamon
Instructions
- Whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, and salt. Set aside.
- In a large bowl and using a mixer, beat the butter and sugar until light and fluffy.
- Mix in the egg. Mix in the molasses until smooth.
- Add in the dry ingredients in batches and on low speed.
- Divide the dough in roughly two equal portions. Form each portion of dough into a disk that is about 1 inch thick. Wrap it in plastic wrap and place it in the fridge to chill for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Roll out the dough in between two pieces of parchment paper, until it is ¼ inch thick. Cut out shapes and place them on a lined baking sheet about 1 inch apart.
- Bake for about 10 minutes. For any cookies smaller than 4 inches, bake for 7-8 minutes.
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