Indulge in the warmth of the holiday season with our delightful gingerbread cookies recipe! Classic spiced cookies often made in different shapes and decorated with icing. Perfect for sharing joy and sweetness with loved ones.
Gallery Of Gingerbread Cookies
A classic Gingerbread Cookies recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
Instructions
1/ In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2/ In another large bowl, using a hand mixer or a stand mixer, cream together the softened butter and brown sugar until light and fluffy.
3/ Add the egg to the butter-sugar mixture and beat well. Then add the molasses and vanilla extract. Mix until well combined.
4/ Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. If the dough is too sticky, you can add a little more flour, 1 tablespoon at a time, until it’s easier to handle.
5/ Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour or until firm.
6/ Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7/ On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving space between the cookies.
8/ Bake the cookies for 8-10 minutes, or until the edges are firm. Be cautious not to overbake if you prefer softer cookies.
9/ Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10/ Once cooled, you can decorate the cookies with icing, candies, or enjoy them as is.
11/ Repeat the process with the remaining dough, gathering scraps and re-rolling them to cut out more cookies.
Store the gingerbread cookies in an airtight container at room temperature. They can also be frozen for longer storage.
Tips and Tricks for Making Delicious Gingerbread Cookies
Chill the Dough: After preparing the gingerbread cookie dough, chill it in the refrigerator for at least an hour.
Rolling Out the Dough: Roll the dough on a lightly floured surface to about 1/4 inch thickness for cookies that are sturdy yet tender. Use additional flour sparingly to prevent sticking.
Use Parchment Paper: When rolling out the dough, place parchment paper underneath. This prevents the dough from sticking to the surface and makes transferring the cut-out shapes easier.
Maintain Even Thickness: To ensure even baking, aim for consistent thickness across all the cookies. A rolling pin with thickness guides or spacers can be helpful for this.
Chill Cut-Out Shapes: Once you’ve cut out the shapes, place the baking sheets with the shaped cookies in the fridge for about 10-15 minutes before baking. This helps the cookies hold their shapes while baking.
Avoid Overbaking: Keep an eye on the cookies while they’re in the oven. They’re done when the edges are slightly firm. Be cautious not to overbake to maintain a soft texture, especially if you prefer chewy gingerbread cookies.
Decorating: Allow the cookies to cool completely before decorating with icing, sprinkles, or other decorations. Royal icing works well for intricate designs and sticking on decorations.
Storing Gingerbread Cookies: Store the cookies in an airtight container at room temperature. Layer them between parchment or wax paper to prevent sticking together. They can last for about a week.
Flavor Enhancement: For added depth of flavor, let the dough rest in the refrigerator overnight before baking.
Experiment with Spices: Adjust the spices in the recipe to suit your taste preferences. Some variations include adding a pinch of black pepper for a subtle kick or increasing the amount of ginger for a spicier cookie.
Nutrition Facts
Here is an approximate nutritional breakdown for gingerbread cookies per serving (one cookie, about 30 grams):
- Calories: Around 110-120 calories
- Total Fat: Approximately 3-5 grams
- Saturated Fat: About 2-3 grams
- Cholesterol: Roughly 10-15 milligrams
- Sodium: Around 70-100 milligrams
- Total Carbohydrates: Approximately 18-22 grams
- Dietary Fiber: About 0.5-1 gram
- Total Sugars: Roughly 8-12 grams
- Protein: Around 1-2 grams
Please note that these values can vary based on specific ingredients used, portion sizes, and variations in recipes. It’s always a good idea to check the nutritional information on the ingredients you use and adjust the values accordingly.
Some (FAQs) About Gingerbread Cookies
How long do gingerbread cookies last?
Gingerbread cookies, when stored properly in an airtight container at room temperature, can stay fresh for about a week. For longer storage, they can be frozen for up to 2-3 months.
Can I freeze gingerbread cookie dough?
Yes, gingerbread cookie dough can be frozen. Shape the dough into a disk or wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw in the refrigerator before using.
Can I decorate gingerbread cookies with icing?
Absolutely! Royal icing is commonly used to decorate gingerbread cookies. It can be piped onto the cooled cookies to create intricate designs, or simple icing sugar glaze can also be used.
How can I prevent gingerbread cookies from spreading while baking?
Chilling the dough before baking is key to preventing excessive spreading. Additionally, make sure the oven is preheated properly and avoid placing dough on warm baking sheets.
Can I make gingerbread cookies without molasses?
While molasses contributes to the distinct flavor and moisture in gingerbread cookies, you can substitute it with honey or dark corn syrup in some recipes. Keep in mind that the flavor profile may slightly differ.
How can I make gingerbread cookies softer or crispier?
For softer cookies, reduce baking time slightly and be cautious not to overbake. For crispier cookies, roll the dough thinner and bake a bit longer until the edges are golden brown.
Are gingerbread cookies vegan or gluten-free?
Traditional gingerbread cookies contain butter and flour, so they are not naturally vegan. However, you can adapt recipes using vegan butter and substitutes for eggs. Gluten-free versions can be made using gluten-free flour blends.
Can I make gingerbread cookies ahead of time?
Yes, gingerbread cookies can be made ahead of time and stored in an airtight container. In fact, the flavor often develops and improves after a day or two.
What spices are typically used in gingerbread cookies?
Common spices include ground ginger, cinnamon, cloves, and nutmeg. Some recipes also include a touch of black pepper or allspice for added depth.
Can I use gingerbread cookie dough to make a gingerbread house?
Yes, gingerbread cookie dough can be used to make gingerbread house pieces. Roll out the dough, cut out the shapes, and bake them until firm before assembling the house with icing as glue.
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