Gingerbread Cookies
Imagine a marriage of soft gingerbread cake and crisp ginger snaps, that’s what these cookies deliver. Chewy in the middle and crisp around the edges, it’s like no other gingerbread cookie you’ve had before. They’re perfectly sweet (not cloyingly sugary), boast the classic cozy spices, and have a toffee-like quality thanks to molasses. These cookies are loved by all, and will surely become a staple in your home, especially during the holiday season.
This recipe was written for the Arizona Republic.
What makes these gingerbread cookies special? These prized cookies are scented with cinnamon, ginger, and nutmeg, spiked with molasses and vanilla, and rolled in granulated sugar before baking. They have a deliciously crunchy exterior and buttery-soft middle. But there’s more. What makes this recipe extra special is this: You can make traditional “round” cookies, or you can roll the dough out for cookie cut-outs (yes, that includes gingerbread people). One recipe, two options. I decided to make both with the same batch.
Consider these gems for your next cookie swap, or neighbor/teacher gift. I love gifting these cookies because they’re unlike the classic offerings of chocolate chip, sugar, snickerdoodle, and oatmeal. Plus, you can choose to distribute sugar-coated, soft rounds, or make decorated cookie shapes.
Does this cookie dough need to be chilled? Nope, not for the rounds! The dough goes straight from the mixing bowl to the baking sheet. These cookies don’t spread much during baking, so chilling isn’t necessary. That said, when making cut-outs, chilling the dough for about one hour makes it much easier to work with. Chilling the dough for cut-outs isn’t mandatory, but that’s what I recommended below.
Here’s what you need for these gingerbread cookies
- Flour. You’ll need 2 ½ cups of all-purpose flour for these cookies and any variety/brand works. I haven’t tried swapping in a gluten-free alternative, but I’m confident a product with a 1:1 ratio will work as a substitute. Pro tip: Measure your flour correctly – spoon the flour into your measuring cup and level the top with the flat side of a knife. Avoid scooping the flour as you may pack the flour into the cup and get more than you need. Nobody wants dry cookies.
- Sugar. Granulated sugar is used to sweeten the dough and then again for rolling the cookie dough balls before baking. Some gingerbread cookie recipes call for brown sugar, but I find the combination of granulated sugar and molasses creates a perfectly chewy cookie with a crisp, caramelized edge.
- Butter. You’ll need ¾ cup of butter, or 12 tablespoons, and it should be softened to room temperature. Softened butter will whip better with the sugar in the mixing bowl. You may use salted or unsalted butter.
- Egg. You need 1 large egg for this cookie dough, and it should be room temperature (room temperature eggs incorporate better into batters and doughs). If you forget, place the cold egg in warm water for about 5 to 10 minutes.
- Molasses. Molasses adds the signature “burnt sugar” nuance to these cookies. It’s toasty and slightly bitter which partners perfectly with the sugar and warming spices. Make sure to use unsulphured molasses; avoid blackstrap molasses because it’s strong and deeply bitter. Look for molasses near the honey and maple syrup in the grocery store. Pro tip: Spray your measuring cup with cooking spray before adding the molasses and the molasses will slide right out.
- Vanilla. A hint of vanilla marries beautifully with the cinnamon, ginger, nutmeg, and sugar in the dough. I suggest using pure vanilla extract for the greatest result.
- Leavening. Two teaspoons of baking soda give the cookies a little lift as they bake in the oven. Make sure your baking soda hasn’t expired so the cookies rise as expected. When in doubt, grab a new box or pouch of baking soda when shopping.
- Spices and salt. These cookies are perfumed with cinnamon, ginger, and nutmeg; I find this medley the optimal choice because they deliver the classic gingerbread flavor without overpowering the dough. Cloves and allspice are frequently used in gingerbread and gingerbread cookies, but I find they dominate flavor and create an overly spiced cookie. The commingling of spices in this recipe is the best I’ve tried. A pinch of salt is added to enhance flavors and balance the sweetness of the sugar.
How to make this cookie dough in advance. I love cookie dough that can be made in advance – it’s especially handy during the busy holiday season.
To make this recipe in advance:
Prepare the dough as instructed, transfer to an airtight container and refrigerate for up to 3 days before baking. You can also freeze this dough and bake it from frozen, adding a few minutes to the cooking time if necessary. When making cut-out cookies, thaw frozen dough in the refrigerator overnight before rolling out and cutting.
How to store gingerbread cookies
Once cool, transfer baked cookies to an airtight container and store at room temperature for up to 5 days, or freeze up to 3 months. Store decorated, cut-out cookies between layers of parchment paper. Thaw frozen cookies at room temperature.
Gingerbread Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, 12 tablespoons, softened
- 1 cup granulated sugar, plus more for coating the cookies before baking
- 1 large egg, room temperature
- ¼ cup unsulphured molasses
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper, or spray with nonstick cooking spray, or use a nonstick pan.
- In a medium bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Mix to combine. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Beat in the egg, molasses, and vanilla and mix well, scraping down the sides of the bowl as necessary to ensure everything is blended.
- Add the flour mixture and mix until just blended.
To Make Regular Cookies
- Using a cookie scoop or spoon, scoop the dough from the bowl and shape into rounds, slighter smaller than a golf ball (about 1 ½ to 2 tablespoons of cookie dough per cookie).
- Roll the dough balls in granulated sugar to coat all sides.
- Transfer the cookies to the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 10 minutes, until dry around the edges and the top of the cookies are slightly cracked. Baking time will depend on the size of your cookies. I used a 1 ½ tablespoon cookie scoop, and my cookies were ready at 9 minutes.
- Cool the cookies on the baking sheet, on a wire rack, for 5 minutes, then transfer to the rack to cool completely.
To Make Gingerbread People
- Prepare the cookie dough as directed and refrigerate for at least 1 hour.
- Working on a floured surface, roll the dough out until ¼-inch-thick.
- Using cookie cutters, cut the dough into desired shapes (people, stars, hearts, trees, whatever you wish).
- Transfer the cut-out cookies to the prepared baking sheet, about 2 inches apart.
- Bake for 8 to 10 minutes, until dry and golden around the edges. Baking time will depend on size and thickness of your cut-outs.
- Cool completely before decorating. I suggest decorating with royal icing, and the store-bought variety works just fine.