This traditional gingerbread cookie recipe is tender and scrumptious. Whereas I really like crisp gingerbread for a gingerbread home, my desire for cookies is tender and chewy.
This recipe delivers good dough for cutout shapes (much like sugar cookies) with all of the cinnamon and spice taste you like from gingerbread.
Gingerbread cookies are my husband’s favourite cookie, and I make this recipe a number of occasions every vacation season. I hope you get pleasure from it as a lot as we do!
Associated recipes: Snowball Cookies, Pinwheel Cookies, Peanut Butter Blossoms.
Gingerbread Cookie Substances:
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup darkish molasses
- 5 cups all function flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons floor ginger
- 2 teaspoons floor cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon floor cloves
Learn how to Make Gingerbread Cookies:
- Combine the flour, baking soda, salt and all spices. Set combination apart.
- In your stand mixer bowl, mix butter and sugar and beat till combination is absolutely mixed—about 3 minutes. Scrape down sides if wanted.
- Slowly add the molasses, egg and vinegar till absolutely mixed. It’s regular for the combination to seem curdled.
- Add the flour combination slowly, scraping sides as wanted. Make certain the underside and high of your bowl are each absolutely mixed. If the dough is crumbly, it isn’t absolutely combined.
- Divide the dough into 3-5 flattened balls and canopy in plastic wrap.
- Chill the dough for no less than half-hour earlier than rolling. Chilling is an important step to create cutout shapes with good edges. In the event you skip this step, your cookies could lose some form whereas baking.
- Preheat oven to 350 levels.
- Roll dough utilizing as small quantity of flour as vital. I take advantage of parchment paper to roll if my dough is sticky in any respect. Dough needs to be about half an inch thick for a pleasant, tender cookie.
- Place cutout shapes on a parchment lined baking sheet. Collect and re-roll shapes as wanted. You do not want to sit back your dough once more until it turns into very tender.
- Bake cookies at 350 levels for 10 minutes. Enable cookies to chill on pan for five minutes earlier than transferring.
- Enhance your cookies as you want. I used this royal icing recipe. We even have a vegan royal icing recipe.
Ideas for Making Gingerbread Cookies:
- In the event you favor crispy gingerbread, merely roll the dough thinner (1/4 inch) and bake for 12 minutes as an alternative of 10.
- You should utilize mild or darkish molasses, however don’t use blackstrap or cooking molasses or your cookies might be bitter. I used the model Grandma’s Authentic Molasses, which is straightforward to search out within the U.S.
- Right here’s a hyperlink to Christmas cookie cutters I used.
Extra Vacation Recipes:
Different recipes you could like:
FAQ
Often Requested Questions
How lengthy can you retain the dough refrigerated?
Whereas the minimal time to chilling your dough is half-hour, there actually is not any most. You may hold your dough within the fridge for as much as 3 days with no points.
Are you able to freeze this dough?
Sure. This recipe makes quite a lot of dough, so should you aren’t ready to make use of it inside two to a few days, freeze it for a future cookie session.
P.S. Love this submit? Take a look at my Gingerbread Home Adorning Social gathering.
Comfortable & Chewy Gingerbread Cookies
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Substances
- 1 cup salted butter room temperature
- 1 cup granulated white sugar
- 1 egg
- 2 tablespoons white vinegar
- 1 cup darkish molasses
- 5 cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cloves
Directions
-
Combine the flour, baking soda, salt and all spices. Set combination apart.
-
In your stand mixer bowl, mix butter and sugar and beat till combination is absolutely mixed, about 3 minutes. Scrape down sides if wanted.
-
Slowly add molasses, egg and vinegar till absolutely mixed. It’s regular for the combination to seem curdled.
-
Add flour combination slowly, scraping sides as wanted. Make certain the underside and high of your bowl are each absolutely mixed. If the dough is crumbly, it isn’t absolutely combined.
-
Divide the dough into 3-5 flattened balls and canopy in plastic wrap.
-
Chill the dough for no less than half-hour earlier than rolling. Chilling is an important step to create cutout shapes with good edges. In the event you skip this step your cookies could lose some form whereas baking.
-
Preheat oven to 350 levels.
-
Roll dough utilizing as small quantity of flour as vital. I take advantage of parchment paper to roll if my dough is sticky in any respect. Dough needs to be about half an inch thick for a pleasant, tender cookie.
-
Place cutout shapes on a parchment lined baking sheet. Collect and re-roll shapes as wanted. You do not want to sit back your dough once more until it turns into very tender.
-
Bake cookies at 350 levels for 10 minutes. Enable cookies to chill on pan for five minutes earlier than transferring.
-
Enhance your cookies as you want. I used this royal icing recipe. We even have a vegan royal icing recipe.
