These gingerbread cookies are the perfect way to ring in the holidays.
Imagine taking the first bite into a gingerbread cookie that has been baked to perfection. With crisp edges giving way to a soft fragrant interior with warm spices like nutmeg, cinnamon, and cloves.
INGREDIENTS NEEDED FOR GINGERBREAD COOKIES
1. All Purpose Flour – Spoon and levelled.
2. Brown Sugar
3. Nutmeg
4. Salt
5. Molasses
6. Baking Powder
7. Vanilla
8. Softened Butter – Leave at room temperature for 30 minutes to 1 hour.
9. Milk
10. Ginger Powder
11. Cloves Powder
12. Cinnamon
HOW TO MAKE GINGERBREAD COOKIES
1. Using a mixer, cream your butter and sugar together until light and fluffy.
2. Add in your milk, molasses, salt, baking powder and spices. Mix until well combined.
3. Next, add in your flour in three parts. Mix until well combined.
4. Chill for 30-45 minutes.
5. Flour your surface with 3-4 tbsp flour, then roll out your dough to 1/4″ thickness. Cut out the shapes with your desired cookie cutter. Re-roll the dough as needed. You may have a bit of dough left over that is too small for cookie cutter. I usually just roll it into a ball and flatten it into a cookie shape.
6. Place them on a lined baking sheet, ensuring to leave space in between them.
7. Place them back in the fridge for 10-15 minutes before baking.
8. Preheat your oven at 350°F and bake for 10 minutes. They will be ready when the edges are brown. They will be soft when you take them out. We don’t want to over bake them, otherwise they will end up dry. The cookies will firm up during the resting period.
9. Rest for 10-15 minutes on the tray, then move to a wire rack.
HOW TO STORE IT
Room Temperature: Your freshly baked cookies will last for up to 4 days in an airtight container.
Freezer (unbaked): Chill your cookie dough for up to 48 hours, then cut out your shapes. Chilling needs to be done prior to freeze as it allows the flour to absorb the moisture first. Freeze them on the baking sheet for at least 30 minutes to prevent sticking. Then store them in an airtight container and freeze for up to 3 months.
Freezer (baked): Once your cookies have cooled completely, freeze them on the baking sheet for at least 30 minutes to prevent sticking. Then store them in an airtight container and freeze for up to 3 months.
DID YOU MAKE THIS RECIPE?
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CHRISTMAS GINGERBREAD COOKIES
Ingredients
- 1 tsp Vanilla
- ¼ tsp Baking Powder
- ¼ cup Brown Sugar 48g
- 2 tbsp Molasses
- 1 cup Flour 120g
- ¼ cup Softened Butter 60g
- ¼ tsp Salt
- 1 ¼ tsp Ginger Powder
- ¾ tsp Cinnamon
- ⅛ tsp Cloves Powder
- ⅛ tsp Nutmeg Powder
- 2 tbsp Milk
Instructions
- Using a mixer, cream your butter and sugar together until light and fluffy.
- Add in your milk, molasses, salt, baking powder and spices. Mix until well combined.
- Next, add in your flour in three parts. Mix until well combined.
- Chill for 30-45 minutes.
- Flour your surface with 3-4 tbsp flour, then roll out your dough to 1/4" thickness. Cut out the shapes with your desired cookie cutter. Re-roll the dough as needed. You may have a bit of dough left over that is too small for cookie cutter. I usually just roll it into a ball and flatten it into a cookie shape.
- Place them on a lined baking sheet, ensuring to leave space in between them.
- Place them back in the fridge for 10-15 minutes before baking.
- Preheat your oven at 350°F and bake for 10 minutes. They will be ready when the edges are brown. They will be soft when you take them out. We don't want to over bake them, otherwise they will end up dry. The cookies will firm up during the resting period.
- Rest for 10-15 minutes on the tray, then move to a wire rack.
Notes
