Gingerbread Cookies
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5.0
96 reviews
Excellent
Gingerbread Cookies
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These Gingerbread Cookies are the perfect holiday tradition, especially because everyone can decorate their gingerbread cookie. The cookies are perfectly spiced, buttery, chewy, and so delicious. You can use store-bought icing, but it’s easy to make your own. The icing pipes beautifully and hardens perfectly when it dries so you can store the cookies easily.
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Ingredients
For the Gingerbread Cookies:
- 2 1/3 cups unbleached all-purpose flour
- 2 tsp ground ginger
- 1 1 /2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
- 3/4 cup unsalted butter room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses or dark molasses
- 1 large egg room temperature
Instructions
- Sift flour, ginger, cinnamon, soda, cloves, and salt into a medium bowl.
- In a separate bowl, using an electric mixer, beat together butter, sugar, and molasses until light and fluffy, 2-3 minutes on medium/high speed. Add egg and beat until well incorporated, 1 minute.
- Add flour mixture and beat on medium/low speed to combine. The dough will be soft and moist.
- Transfer the dough to a well-floured surface. If the dough is too sticky to handle, dust the top of it with flour so you can pat it into a disk. Divide into 3 pieces, flatten each one into a disk, and wrap the dough pieces individually in plastic wrap. Refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat the oven to 375 ̊F with a rack in the center. Line a rimmed baking sheet with parchment paper or silicone liner.
- On a well-floured surface, roll out one disk of dough to 1/4-inch thickness. Turn the dough while rolling out to ensure it isn’t sticking to your surface. Using a 4 to 5-inch cookie cutter, cut out as many gingerbread people as you can get. Gather scraps and chill to re-roll.
- Set the cookies on a baking sheet at least 1 inch apart and bake until they are barely turning brown at the edges, about 9-10 minutes then transfer to cooling racks. Avoid over-baking if you prefer softer cookies. Repeat with rolling, cutting, and baking the remaining cookie dough. Store cookies in an airtight container at room temperature for up to a week.
Notes
- How to Make Icing and Decorate Cookies:
- What you’ll need for a cookie Decorating Party:
- 2 cups powdered sugar
- 2-3 Tbsp milk
- 1/4 tsp vanilla extract
- In a medium bowl, stir together the icing ingredients until smooth. To thicken the icing more add powdered sugar, to thin it out, add more milk. Transfer to a piping bag with a small hole, zip bag, or squeeze bottle to decorate the cooled cookies with icing. Let the icing set and harden before storing.
- Piping Bags - for the icing
- Sprinkles - get a variety of festive colors and shapes
- Rimmed plates - to contain the glaze and sprinkles mess
Nutrition Information
Show Details
Calories
106kcal
(5%)
Carbs
18g
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
33mg
(1%)
Potassium
79mg
(2%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
114IU
(2%)
Vitamin C
0.004mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbs | 18g | |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 33mg | 1% |
| Potassium | 79mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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