Gingerbread Cookies Recipe
User Reviews
5
Gingerbread Cookies Recipe
Description
This gingerbread recipe starts by creaming softened butter with brown sugar until fluffy, then adding molasses and a blend of spices including cinnamon, ginger, cloves, and espresso powder alongside salt, vanilla, and an egg. The dry ingredients—flour mixed with baking powder and baking soda—are combined into the wet mixture to form a dough that benefits from chilling for at least an hour to firm up and develop flavor.
When ready, the dough is rolled to about half an inch thickness and cut into shapes with cookie cutters. Baking at 350°F bakes the cookies evenly to a tender but firm texture, characteristic of classic gingerbread. The spices provide warm, slightly spicy notes balanced by molasses’ sweetness. These cookies can be decorated with confectioners’ sugar or icing as desired.
The recipe includes practical instructions for making ahead, freezing dough or unbaked cookies, and storing baked cookies to maintain freshness. These steps offer several options for preparing in advance for holidays or special occasions.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup brown sugar packed, (light or dark)
- 3/4 /4 cup molasses
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 /4 teaspoon cloves ground
- 1/4 /4 teaspoon espresso powder
- 1/2 /2 teaspoon vanilla extract
- 1 large egg room temperature
- 1 teaspoon baking powder
- 1/2 /2 teaspoon baking soda
- 3 1/2 /2 cups all-purpose flour
- confectioners' sugar optional
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
- The gingerbread dough can be refrigerated for up to 4 days before baking, wrapped tightly in plastic wrap.
- For freezing, wrap dough well and freeze up to 3 months; thaw overnight in refrigerator before rolling.
- Unbaked cut-out cookies can be frozen on a tray, then stored in airtight containers layered with parchment paper for up to 3 months.
- Baked cookies freeze well up to 3 months when cooled completely and stored airtight with parchment paper layers.
- Add 2 to 3 minutes more baking time when baking frozen unbaked cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
