You can’t help but smile when you see a gingerbread cookie smiling back at you. I have been baking all kinds of cookies for years, but I never made gingerbread cookies until now. My youngest son loves gingerbread so this was the year to make them. I’m so glad I did.
These gingerbread cookies are chewy, slightly crisp on the outside, with a nice soft interior. I do not like super soft cookies. I like my cookies on the crisp side. This gingerbread cookie is a good combo of both. The spice is not overwhelming, and there is just enough to know you are eating gingerbread.
Any child would have fun making these little people, and decorating them. I used a very simple royal icing, but you could just as easily use buttercream icing. Even big kids will enjoy decorating these cookies. Everyone will love this sweet spicy gingerbread cookie. They are really good. It’s a nice addition to your Christmas baking. You’ll be smiling too.
¾ cup butter softened
1 cup brown sugar
¾ cup molasses
2 teaspoons ginger
2 teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon salt
3 ¾ cup all purpose flour
- Preheat oven to 350°
- Line baking sheets with parchment or just leave them ungreased.
- Cream the butter and brown sugar in a large mixing bowl, or stand mixer, using the paddle attachment until it’s creamy and fluffy.
- Add the molasses and the egg. Mix on medium speed until combined.
- In a separate bowl add ginger, cinnamon, cloves, salt, and flour. Mix with a whisk.
- Gradually add the four mixture to the wet dough. It will be thick and sticky. Mix until combined.
- Divide the dough in half, and wrap in plastic. Flatten the dough into disks. Refrigerate the dough for at least one hour, up to overnight.
- Roll out prepared dough on a lightly floured surface to approximately ¼ inch thick. It can be crumbly. Press firmly with the rolling pin but not hard. Cut out shapes with your favorite cookie cutters. Be careful as you transfer to your baking sheet. The dough can crumble easily.
- Bake for 8 to 10 minutes depending on the size of your cookies. Larger cut outs will take about 10 minutes, smaller sizes will take about 8 minutes. Shorter bake time means softer cookies. Longer bake time means crispier cookies. They should be slightly brown and a little firm.
- Leave the cookies for 5 minutes on the baking sheet before removing them to a cooling rack. They will continue to bake as they sit.
- Once the gingerbread cookies are completely cool, decorate with royal icing and sprinkles.
- Store in an airtight container for up to 7 days.
- Spray your measuring cups with cooking spray beforehand and the molasses will come out much easier.
- It’s OK if your dough is crumbly. Just push it together when you roll it out. It will still bake nicely.
- Adjust the spices and add more or less to your liking.
- This recipe makes approximately 30 medium size cookies.
6 tablespoons (3 oz.) pasteurized egg whites
2 teaspoons pure vanilla extract
4 cups powdered sugar
In a large bowl, or stand mixer, add egg whites and vanilla. Mix using whisk attachment for about 30 seconds until it’s frothy. Add powdered sugar and mix on low until combined. Switch to high and mix until the icing is glossy and stiff peaks have formed. This will only take a few minutes. Add any food coloring and place icing in a pastry bag to decorate cookies. Store in an airtight container in the refrigerator for up to 3 days.
- Add water if your royal icing is too thick.
- Add powdered sugar if royal icing is too thin.
- Let the icing sit out at room temperature for a bit after it’s been refrigerated.
- Royal icing should completely dry in about 2 hours.
- You need to work pretty quick when using this icing because it starts to harden up right away.
- Add a different flavor like peppermint or almond.