Easy Gingerbread Cookies
User Reviews
5.0
6 reviews
Excellent
Easy Gingerbread Cookies
Report
One of the most valuable presents you can give your kids is the chance to make memories with them. So get together with your kids and teach them how to make these traditional gingerbread cookies and create memories that will last a lifetime.
Share:
Ingredients
- 1-½ ticks unsalted butter , softened
- 1 cup brown or light sugar , packed and leveled
- ⅔ cup white sugar
- 563 g (4-½ cups) all-purpose flour (spooned and leveled using the back of a knife) plus ½ cup additional for rolling
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground ginger
- ½ teaspoon freshly grated nutmeg or ground nutmeg
- ½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon kosher salt
- 2 large eggs , room temperature
- ½ cup unsulphured molasses , such as Grandma's Brand
- 1 Tablespoon pure vanilla extract
- 1 orange zested and juiced (¼ cup of juice) lemon
For the Icing:
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon or as needed hot evaporated milk , hot whole milk, or hot water
- ¼ teaspoon light corn syrup
Instructions
- In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed.
- Meanwhile, whisk together the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. In another bowl, whisk together the eggs, molasses, orange juice, and vanilla extract.
- When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch.
- Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap, and chill for at least 3 hours or overnight; this step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. (It’s a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won’t get that unless you have chilled solid dough).
- When ready to bake, preheat the oven to 350 degrees F—line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling. Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch.
- Using your favorite cookie cutters, cut out as many shapes as the dough will allow, and carefully transfer them to the cookie sheets arranging them 1 inch apart. If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling.
- Bake until centers are puffed up, and edges are crisp, about 10–12 minutes. Allow the cookies to stand on the baking sheet until the cookies are firm enough, about 2 minutes, then transfer the cookies to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.
How to Make Icing
- While the gingerbread cookies are cooling, make the icing. In a medium bowl, add all the ingredients and whisk together until smooth and glossy. If too thick in consistency, add a touch more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing.
- You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush or spread them using a knife or the back of a spoon. Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins. Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations.
Equipments used:
Notes
- How to Store
- How to Store
- Gingerbread cookies will last 2 weeks when sealed in an airtight container but are best eaten fresh. Stack them between sheets of parchment paper to preserve decorations.
- Gingerbread cookies will last 2 weeks when sealed in an airtight container but are best eaten fresh. Stack them between sheets of parchment paper to preserve decorations.
- Make-Ahead
- Make-Ahead
- Gingerbread cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- Gingerbread cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
- How to Freeze
- How to Freeze
- Gingerbread Cookie dough can be frozen for up to 3 months. Freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 3 months: Thaw the disks in the refrigerator for about 1 hour, then bring to room temperature. Then proceed with the recipe as directed.
- Gingerbread Cookie dough can be frozen for up to 3 months. Freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 3 months: Thaw the disks in the refrigerator for about 1 hour, then bring to room temperature. Then proceed with the recipe as directed.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
