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Bite into chewy insides and crunchy edges with these Gingerbread Cookies that'll light up your holidays. They’re packed with cozy spices, brown sugar, and molasses. You’ll get those nostalgic Christmas vibes once you pull 'em out of the oven. Fill your kitchen with the awesome ginger aroma, start new traditions, and enjoy the magic long after the last crumb's gone.
Reasons You'll Love These
Making these gingerbread cookies is a blast, and eating them is even better. Molasses, cinnamon, ginger, and cloves mix together for that holiday taste that makes everyone happy. The dough's super simple to roll and cut into fun shapes. Want a great project for kids or a homemade gift? These cookies totally deliver on smiles.
Stuff You’ll Want
- Cookie icing: Make 'em look extra festive if you want to add decorations
- Molasses: 2/3 cup unsulphured for deep flavor
- Brown sugar: 3/4 cup, packed in tight
- All purpose flour: 3 cups for the main base
- Baking soda: 1 teaspoon, helps puff up the dough
- Soft butter: 1 cup, unsalted is best
- Spices: 1 tablespoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon allspice
- Salt: 1/2 teaspoon to kick up the taste
- Large egg: 1, room temp works best
- Pure vanilla extract: 2 teaspoons for a smooth finish
Simple Gingerbread Method
- Bake Up Some Fun
- Take your chilled dough out and roll it on a floured spot. Cut into shapes, then slide it all onto a tray. Bake at 350°F for about 9-10 minutes so the edges are sturdy.
- Chill the Dough
- Divide the dough, wrap it up, and stick it in the fridge for at least 3 hours (overnight's fine too) to keep things firm.
- Put It All Together
- Cream butter till smooth. Toss in brown sugar and molasses, then mix in the egg and vanilla. Slowly mix in your dry stuff.
- Grab a Bowl for Dry Goodies
- Mix together the flour, spices, baking soda, and salt. Just whisk and set aside for now.
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Festive Holiday Bakes
Gingerbread cookies totally shout Christmas. When that spicy-sweet cookie smell hits, you know the holidays are rolling in. These aren't just another treat. Baking them is a feel-good tradition—folks peek in the oven and swipe warm cookies right off the tray every single time.
Getting to Know Molasses
You can't have that signature gingerbread taste without molasses. It's a thick, dark syrup, bringing deep flavor and the nice, chewy bite. Grab unsulphured or dark molasses for full flavor. Molasses keeps the inside soft, edges crisp, and helps your cookies keep their shape as they bake.
Shaping Like a Pro
Want those perfect gingerbread shapes? Keeping the dough cold’s the trick. After mixing, wrap and pop it in the fridge—at least a few hours or overnight. Sprinkle flour on the counter before rolling so the dough won’t stick. Handle one dough chunk while the rest stays chilled. If things get too sticky, just toss the dough in the fridge for another 10 minutes.
Decorating is a Blast
Here’s where you get to show off—decorate once your cookies are totally cooled. Grab icing and just play. Dots and smiley faces, fancy squiggles—whatever you want. Let the kids go wild, too! Don’t stress if they’re not perfect, different is better.
Why They Always Turn Out
You’ll nail these every time. Perfectly spiced and sweet, with that old-school gingerbread flavor folks look for. The dough rolls out like a dream, and finished cookies keep fresh for days in a sealed tub. Newbie bakers or pros—either way, you’ll come out happy with a plate of these.
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Frequently Asked Questions
- → What’s the best way to store and freeze them?
Keep in a sealed container, layering parchment between cookies. Drop in a slice of bread to hold moisture. Freeze the cookies for 3 months or the dough for 2 months—just wrap them well!
- → Why is my dough sticky, and what can I do?
Chill the dough for at least 4 hours. When rolling, dust both your surface and pin with flour. Work in small sections, keeping unused portions cold. If needed, knead in extra flour.
- → Can these work for gingerbread houses?
These won’t hold up for houses. Instead, tweak by using less butter, more flour, and rolling thicker. For intricate structures, use a firm dough recipe made just for building.
- → How do I bake them evenly?
Preheat fully, line pans with parchment, and roll dough to an even thickness. Bake a single tray at a time, rotating it midway. Remove when the edges are golden, but keep centers soft.
- → What are some fun ways to decorate them?
Opt for powdered sugar icing for easy designs or royal icing for detailed ones that set hard. Add sprinkles, glitter, or food coloring for extra charm.
Conclusion
Love these cookies? Try baking molasses bars, ginger-spiced cakes, or Christmastime biscotti! They all include cozy spices like cinnamon and ginger, paired with dark molasses richness. These treats use everyday pantry staples, so they’re simple to whip up.