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These are the BEST Gingerbread Cookies you’ll find! Super easy to make and loved by everyone, they are a classic and should be enjoyed. Great for the holidays!
Why This Recipe Works
Frosting cookies is a task I have never attempted. It has always seemed too time-consuming and difficult. I swoon over other people’s frosting-ed cookies all the time, but had resigned to being an anti-frosting-er. Then I decided that I needed a gingerbread cookie recipe on this website.
The little cuties popped out of the oven and looked so naked! By depriving them of frosting I was basically ripping away any chance at having a personality. I added a touch of frosting to one little guy and suddenly he was smiling back at me.
In that moment I was unstoppable! Suddenly a village of gingerbread men and women were frolicking around colorful trees and stockings and candy canes. This frosting thing is fun!
And the cookies? I thankfully nailed the recipe on the first try. These babies are PERFECT. Lucky for them they were cute so I didn’t murder them all at once.
I even got some help! A friend of Elijah’s was over that night and she and Sammy had a BLAST decorating the cookies. They did great, didn’t they?
I will be making these every year.They are a huge hit, so cute and super yummy.
In fact, I’m tempted to make another batch today. The unborn gingerbread spirits are calling to me. Ok, maybe I’m taking this a bit too far. 🙂
Have a great week! Wishing happiness and NO STRESS for all of you this season!
Recipe Ingredients
Spice Mix: Ground ginger, cinnamon, cloves, nutmeg – Signature flavor for gingerbread cookies comes from this mix of spices no matter what shape they are baked as.
Molasses – The other key ingredient, have molasses on hand for gingerbread men.
Powdered sugar – This is a simple ingredient necessary to make icing for your cookies -just mix with milk and add food coloring.
How To Make Gingerbread Cookies
Step 1 – Cookies
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, combine the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Mix well and set aside.
Step 3
In a large mixing bowl, combine the brown sugar, butter, egg and vanilla. Mix until creamy. Add the molasses and milk and stir until incorporated. Gradually add flour mixture and again stir until incorporated.
Step 4
Dust a flat surface with flour and roll out the dough with a rolling pin to 1/4-inch thickness. Use cookie cutters to cut shapes into the dough. Place onto prepared baking sheets and bake in the preheated oven for 8-9 minutes. Let cool. (If you need to refrigerate dough, let it reach room temperature before rolling it out.)
Step 5 – Icing
Combine the powdered sugar and milk in a medium bowl and mix until smooth and creamy. Spoon into ziploc bags and cut 1/8 of an inch off one of the corners. Squeeze icing onto cooled cookies into decorative patterns, as desired.
Gel vs Liquid Food Coloring
This recipe calls for you to use gel food coloring. Could you use liquid food coloring? Sure. But here’s a few reasons to switch over to gel.
- It is thicker, it has a viscous texture.
- Gel food coloring is concentrated and helps achieve a more vibrant color.
- It does cost a little more but you won’t use as much and achieve a more true color that you were hoping to attain.
- Gel food coloring will stain your fingers, so you might want to wear plastic gloves.
FAQs About Gingerbread Cookies
Should gingerbread cookies be hard or soft?
Gingerbread cookies should be soft and easy to bite into. You should be able to enjoy all the flavors in each bite without it crumbling under you.
How long should the gingerbread cookies bake?
The smaller the cut-outs you use and the smaller the size of the cookie, the shorter the baking time. Keep a close eye starting around the 8-minute mark.
Can the gingerbread dough be prepared and frozen to use later?
This dough freezes well, so if you don’t have time to roll out and make all of the cookies in one sitting throw them in the freezer for later use! When you are ready to make cookies, allow the dough to thaw completely before rolling out.
Why is the dough dry and not rolling well?
Too much flour is one reason you could be experiencing dry dough or the dough isn’t rolling easily. Be careful not to over-beat the dough as well in the mixer, as it can make the dough tough to use.
How do you keep your gingerbread cookies soft?
For optimal cookie softness, allow them to cool completely after coming out of the oven and store. Store the cookies in an airtight container on the counter for 3-5 days, if they last that long. If they aren’t going to be eaten right away, store the cookies in the fridge.
More Holiday Cookies & Treats Inspiration!
- Best Sugar Cookies Recipe
- Snickers Fudge Recipe
- Sprinkled Spiral Cookies Recipe
- Sugared Pecans Recipe
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Gingerbread Cookies Recipe
These are the BEST Gingerbread Cookies you'll find! Super easy to make and loved by everyone, they are a classic and should be enjoyed. Great for the holidays!
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Course: Dessert
Cuisine: American
Prep Time: 9 minutes minutes
Cook Time: 36 minutes minutes
Servings: 30
Calories: 165kcal
Author: Megan Porta
Ingredients
- 3 cups all-purpose flour
- 1 tbsp. ground ginger
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup dark brown sugar
- 1/2 cup butter softened (1 stick)
- 1 egg
- 1 tsp. vanilla
- 1/3 cup molasses
- 2 tbsp. milk
ICING
- 3 cups powdered sugar
- 2-3 tbsp. milk
Instructions
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Mix well and set aside.
In a large mixing bowl, combine the brown sugar, butter, egg and vanilla. Mix until creamy. Add the molasses and milk and stir until incorporated. Gradually add flour mixture and again stir until incorporated.
Dust a flat surface with flour and roll out the dough with a rolling pin to 1/4-inch thickness. Use cookie cutters to cut shapes into the dough. Place onto prepared baking sheets and bake in the preheated oven for 8-9 minutes. Let cool. (If you need to refrigerate dough, let it reach room temperature before rolling it out.)
Make icing: Combine the powdered sugar and milk in a medium bowl and mix until smooth and creamy. Spoon into ziploc bags and cut 1/8 of an inch off one of the corners. Squeeze icing onto cooled cookies into decorative patterns, as desired.
Nutrition
Calories: 165kcal | Carbohydrates: 32g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 90mg | Fiber: 1g | Sugar: 22g | Vitamin A: 102IU | Calcium: 23mg | Iron: 1mg
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