Slide the parchment paper with cookies directly to a baking sheet. Cut out shapes as desired, then remove excess dough. Carefully remove the top layer of parchment paper.Gently roll out the dough in between the two layers with a rolling pin until it is a uniform 1/4 inch thick.Cover it with another sheet of parchment paper. Lay parchment paper on the kitchen counter and place half of.Cover and rest the dough in the refrigerator for 15 minutes.Sift dry ingredients into the wet mixture.(flour, baking powder, cinnamon, ginger, clove powder, salt) into the Place a sieve or sifter over the bowl and put all the dry ingredients.With the motor running on low speed, add the egg, vanilla, and molasses.In a large mixing bowl or bowl of a stand mixer, cream the butter and sugars together.For a simpler glaze, stir together 1 cup powdered sugar and 2 tablespoons almond milk, adding more milk as needed to reach your desired consistency. For detailed lines and patterns like the ones in these pictures, use the royal icing recipe from this post. As delicious as these soft gingerbread cookies are plain, they’re even tastier (and more festive!) with icing on top. If you have larger cut-outs, you might need to go a bit longer. If you have smaller cut-outs, you’ll likely need to bake your cookies less.

Differently sized and shaped cookies bake at different rates! For a perfect soft texture, I typically bake a 3-inch gingerbread man for 8 minutes.

The timing will depend on your cookie cutters.

The cut-outs also hold their shape better when baked. Chilling it for at least 2 hours gives it a chance to firm up so that you can easily roll it out. The dough is soft and sticky when you first mix it together.

Don’t skimp on the chilling time. I’m usually all for not chilling cookie dough (you get to eat the cookies faster that way!), but in this recipe, it’s 100% necessary.

Let them cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely. I like to bake one sheet at time on the center oven rack so that the cookies bake evenly. Repeat with the remaining dough disk.įinally, bake the cookies. Arrange the cut-outs on parchment-lined baking sheets, and bake in a 350☏ oven until the edges are just set but the middles are still soft. Re-roll and cut out the dough scraps as necessary. Use cookie cutters to cut out your desired shapes (I always do gingerbread men and snowflakes!). Use a rolling pin to roll out the first disk on a lightly floured surface until it’s 1/4-inch thick. Chilling the dough allows it to firm up, making it easier to roll out. Divide it into two equal disks, wrap it tightly in plastic wrap, and refrigerate it for at least 2 hours. Gradually add the dry ingredients to the wet mixture, mixing after each addition. In a separate bowl, whisk together the dry ingredients–the flour, spices, baking soda, and salt. Mix in the molasses, egg yolk, and vanilla. Using an electric mixer or a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until light and fluffy. Once you’ve assembled your ingredients (is your butter at room temperature?), this gingerbread cookie recipe is simple to make:įirst, make the dough.

And sea salt – To make all the flavors pop!įind the complete recipe with measurements below.

Any other milk, such as cow’s milk or oat milk, would work here too.

Vanilla extract – For warm depth of flavor.

Ground ginger, cinnamon, and cloves – They give these gingerbread cookies their signature spice.

Baking soda – It helps the cookies rise.

An egg yolk – It makes the cookies extra-soft and chewy.

We’ve had success baking these cookies with Wholesome and Brer Rabbit blackstrap molasses.

Brown sugar and molasses – They sweeten the cookies and add rich molasses flavor.

Unsalted butter – Allow it to come to room temperature before you start to bake.

All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.

Here’s what you’ll need to make this gingerbread cookie recipe: To me, they’re the perfect holiday treat, especially with a mug of hot chocolate to drink. I hope you love them too. It’s also a blast to make–rolling out the dough, cutting out gingerbread people, baking them, and decorating them once they cool.īut more important than all of that, these gingerbread cookies are delicious! They’re soft, warmly spiced, and richly flavored with molasses and brown sugar. For one, it makes the house smell amazing, filling it with the comforting aroma of cinnamon, ginger, and cloves. What could be more festive than gingerbread cookies?! With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start.

Simple gingerbread cookie recipe