Gingerbread Cookies Recipe
User Reviews
5.0
30 reviews
Excellent
Gingerbread Cookies Recipe
Report
This Gingerbread Cookies recipe is a delicious Christmas favorite! They are fun to decorate and have a soft, chewy bite with a crisp edge and perfectly spiced flavor!
Share:
Ingredients
- 1 1 cup unsalted butter softened
- 1 1 cup brown sugar packed, (light or dark)
- 3/4 3/4 cup molasses
- 1 1 teaspoon kosher salt
- 2 2 teaspoons ground cinnamon
- 2 2 teaspoons ground ginger
- 1/4 1/4 teaspoon ground cloves
- 1/4 1/4 teaspoon espresso powder
- 1/2 1/2 teaspoon vanilla extract
- 1 1 large egg room temperature
- 1 1 teaspoon baking powder
- 1/2 1/2 teaspoon baking soda
- 3 1/2 3 1/2 cups all-purpose flour
- confectioners' sugar optional
Add to Shopping List
Instructions
Make the Gingerbread:
- Cream together butter and brown sugar until fluffy, about 3 to 5 minutes. Add in molasses and mix until well-combined. Mix in the salt, cinnamon, ginger, cloves, espresso powder, vanilla and the egg until well-combined.
- Whisk together baking powder and baking soda into the flour and then slowly stir these dry ingredients into the molasses mixture.
- Divide the dough in half, and wrap well. Refrigerate for 1 hour up to overnight.
Roll the Dough:
- Preheat your oven to 350° F. Line baking sheet with parchment paper or a silicon baking mat.
- Once the dough has chilled, take one piece of dough out of the refrigerator. Roll the dough to 1/2-inch thickness. Note: You can use dust the worksurface and rolling pin with confectioner's sugar under to keep the dough from sticking.
Cut out the Gingerbread Cookies:
- Cut out shapes with cookie cutters and place onto prepared baking sheets.
Bake and Decorate the Gingerbread Cookies:
- Bake gingerbread cookies until they are lightly browned along the edges, about 12 minutes, or until they feel firm. Let the cookies cool completely before decorating, if desired.
Notes
- Make Ahead and Freezing Instructions
- To make ahead. Make the gingerbread cookie dough, wrap it well with plastic wrap, and store it in the refrigerator for up to 4 days. When ready to roll and bake, remove from the refrigerator and follow the recipe.
- To freeze cookie dough. Make the gingerbread cookie dough, wrap it really well with plastic wrap, and place it in a freezer-safe bag. Freeze for up to 3 months. Allow the dough to thaw overnight in the refrigerator. When ready to roll and bake, remove from the refrigerator and follow the recipe.
- To freeze unbaked cookies. Place cut-out cookies onto a parchment-paper-lined baking sheet and place into the freezer until the unbaked cookies are firmly frozen, about 30 minutes. Transfer to an airtight, freezer-safe container layering the unbaked frozen cookies between parchment paper. Freeze for up to 3 months. When ready to bake from frozen, add about 2 to 3 minutes to the baking time.
- To freeze baked cookies. Allow the baked cookies to cool completely. Transfer to an airtight, freezer-safe container layering between parchment paper. Freeze for up to 3 months.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
85mg
(4%)
Potassium
138mg
(4%)
Sugar
11g
(22%)
Vitamin A
160IU
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 138mg | 3% |
| Sugar | 11g | 22% |
| Vitamin A | 160IU | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
