Gingerbread Cookies
This is the perfect recipe for gingerbread cookies in every way. You can make them soft or crispy by simply adjusting the bake time. The dough is economical and easy to make, and it is easy to handle–perfect for when you’re baking with the kids. And best of all–they taste amazing! One bite of these gingerbread cookies and you won’t be able to stop–even when you thought you wouldn’t like them!
And the icing used to decorate these cookies is also so simple in every way. It’s a sort of mock Royal Icing that sets up hard, but is way easier to make. You won’t even need an electric mixer! Just mix the ingredients in a bowl with a spoon until it’s the right consistency and it’s done! Ready to squeeze through a piping bad or just spread onto the cookies. And you can make it different colours also.
Do I Have to Use Brown Sugar in Gingerbread Cookies Dough?
Because these cookies turn out somewhat soft, you are better off using brown sugar in the dough. The molasses in the sugar is what makes baked goods soft and chewy in many recipes. If you don’t have brown sugar on hand and you need it for this or any other recipe, you can easily make your own brown sugar by simple mixing molasses into regular granulated sugar. Adjust the amount of molasses according to how dark you want your brown sugar to be. The more molasses you add, the darker and rich flavour your brown sugar will be.
Do I Have to Chill the Dough?
You definitely must chill the dough for at least 2 hours before rolling it out. It’s simply going to be way too soft to handle if you don’t. Not only does chilling the dough make it more firm, it also allows the dry ingredients to hydrate thus making the dough less sticky. Plus it helps develop the flavour for a tastier cookie, much the same way a marinade works.
How Long Can I Keep Gingerbread Cookies Dough in the Fridge?
This gingerbread cookie dough keeps beautifully for up to 1 week in the fridge. The longer it sits, the more intense flavour develops, making it perfect for whipping up ahead of time.
Can I Freeze Gingerbread Cookie Dough?
You definitely can! This dough will keep for up to 3 months in the freezer. As long as it’s well wrapped and double bagged, it will be as good as freshly made when you need it again. This makes it perfect for if you have leftover dough at Christmas and you want to make gingerbread hearts for Valentines Day!
Is it Safe to Use Milk for the Icing?
Yes. Because there is such a high ratio of sugar to milk in the icing, there is no chance of spoilage. Sugar and salt have been used for food preservations for generations. You can read more about that right here.
How Long do Gingerbread Cookies Keep?
If you keep them well sealed in an airtight container, gingerbread cookies will still taste great after 3-4 weeks. For longer storage, you can freeze them for up to 6 months.
I really hope you’ll give these gingerbread cookies a try soon. You will love how great they taste and they will please every age alike no matter the occasion. And if you do make them, as always please rate the recipe and let us know how they turned out for you!
Enjoy These Other Holiday Favourites!
Gingerbread Cookies
Equipment
- 2 Mixing bowls
- Wooden spoon
- Whisk
- Electric beater optional
- Rolling Pin
- Spatula
- Cookie Cutters
- Baking sheets
- Parchment Paper
Ingredients
COOKIES
- ⅓ cup butter soft
- ⅓ cup brown sugar
- ⅔ cup molasses
- 1 egg
- 1 teaspoon vanilla
- 2¾ cups all purpose flour 330g
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ginger ground
- 1 teaspoon cinnamon ground
- ¼ teaspoon nutmeg ground
- ¼ teaspoon cloves ground
ICING
- 1½ cups confectioner's sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1-2 tablespoons milk
Instructions
FOR THE COOKIES
- In a large bowl cream together the butter, brown sugar and molasses until light and fluffy, about 2 minutes. Add egg and vanilla and mix until smooth. Set aside.
- In a smaller bowl whisk together the all purpose flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves until well combined.
- Add dry mixture gradually to the creamed butter mixture in about 2 or 3 stages. Once the dough is just incorporated, divide in half and wrap each in plastic. Refrigerate at least 2 hours or overnight.
- Preheat oven to 350℉/177℃. Line 2 or 3 baking sheets with parchment paper. On a lightly floured surface, roll one half of the dough around ¼ inch thick. Keep the other half of the dough refrigerated as you work with the first half. For crisper cookies, roll a little thinner. Cut into desired shapes and carefully transfer onto prepared baking sheets using a spatula. You may need to loosen the dough from the surface with a spatula as you roll, preventing sticking.
- Bake cookies for 6-8 minutes, depending on how thick you rolled them and how soft you would like them to be. They should not leave and indentation when lightly pressed. Cool for 1-2 minutes on the baking sheet before transferring onto racks to cool completely.
FOR THE ICING
- In a medium bowl mix together the confectioner's sugar and salt. Add the vanilla then gradually the milk to form a fairly stiff but spreadable consistency that can pass through a piping bag. Divide to create colours, if desired. You may need to add more confectioner's sugar if colouring as this may thin them down. Decorate by spreading or piping only when cookies are completely cooled. Icing will set up in 30-60 minutes, depending on consistency.