Best Ever Gingerbread Cookies

Santa is coming to town and he will absolutely want cookies! But not just any cookies, my homemade gingerbread cookies are exactly what he has on his Christmas list! This classic recipe is soft on the inside and yummy all over. I love making this holiday classic with the kids in the family but this would also be a great date night activity for couples.

 

Getting the perfect dough.

This recipe calls for blending all dry ingredients separately from wet ingredients then blending together until no more dry ingredients are visible. Sounds weird, but brown sugar is considered a wet ingredient since it is so darn sticky.  Butter and eggs should be room temperature before baking. Be careful not to overmix your ingredients, you could end up with a gummy or tough cookie.

Once the dough is formed, it should be separated into two plastic wrapped dough balls then refrigerated. Gingerbread dough should chill in the fridge for a minimum of 3 hours. However, if you have the time to chill overnight, that’s even better.  Chilling the dough helps prevent cracking and makes the dough easier to work with. For that reason, these are the perfect make ahead cookies. In fact, gingerbread dough can be stored unbaked and wrapped in the fridge for up to 3 days. After chilling, roll out and begin cutting. Don’t be afraid to dust the dough or your hands with extra flour if dough becomes too sticky to handle.

 

Cutting Your Cookies

The trick to getting as much bang for your buck when using cookie cutters, is to place your cookie cutters as close to each other as possible when creating your shape imprint. Use every bit of the dough. When you’ve found that you made as many cut outs as you can with the dough, roll it into a ball, flatten it again and start the cookie cutting process all over again. Arrange your cookie cut outs on a parchment paper lined baking sheet or an ungreased baking sheet. Bake for 8-10 minutes at 375.

 

The Fun Part

Once cookies are baked and have cooled, decorate with your favorite frosting  and toppings. The kids had a ball getting creative and loading their cookies with frosting, candy pieces, marshmallows, and sprinkles! These cookies are great for any holiday, grab a few seasonal cookie cutters and have fun!

 
Try these sweet treats at your next family gathering. If you’re in the mood for an adult spin, pair with Zinfandel to turn the night up a notch!
 

What did you top your cookies with?

 
Servings: 28 yield(s)
Prep Time: 180 mins
Cook Time: 10 mins
Total Time: 190 mins
Ingredients
  • 1/2 cup butter (softened )
  • 1/2 cup dark brown sugar
  • 1/2 cup molasses (( I used Grandma's brand) )
  • 1 egg (room temperature )
  • 2 tsp vanilla extract
  • 2 1/3 cup all-purpose flour (plus extra for flouring )
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 2 tsp ground ginger
  • Decorating Icing
  • Decorating toppings (sprinkles, marshmallows, etc. )
Instructions
  1. In a large mixing bowl, whisk flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.
  2. Using an electric hand or standing mixer gradually mix butter, eggs, vanilla, brown sugar, and molasses slowly adding one ingredient at a time.
  3. Gradually pour dry ingredients into the mixing bowl with wet ingredients. Add dry mixture in 1 cup increments.
  4. Once all of the dry ingredients have been mixed, turn off the mixer. Do not over mix the dough.
  5. Pour cookie dough on a clean and floured surface.
  6. Roll dough into large ball, adding flour as needed if dough becomes too sticky to roll.
  7. Cut dough into two large dough balls. Wrap each dough ball with plastic wrap.
  8. Refrigerate dough for at least 3 hours or overnight.
  9. Unwrap the plastic wrap. Place dough on clean and floured surface.
  10. Using a rolling pin, roll dough until 1/8 inch to ¼ inch thick. You don’t want the cookies to be too thin.
  11. Preheat oven to 375. Prepare baking sheet lined with parchment paper or ungreased and floured. Set aside.
  12. Press cookie cutter into dough firmly to create desired shape. Carefully pull out the imprinted dough shape and place on the prepared baking sheet.
  13. Repeat step 12 until there is not enough dough to properly use the cookie cutter.
  14. Roll remaining dough into ball, flatten with a rolling pin, and repeat step 12.
  15. Repeat step 13-14 until all dough is used.
  16. Bake cookies for 8-10 minutes or until edges are nice and golden brown.
  17. Remove from oven and allow to cool on cookie cooling rake until cookies are cool to touch.
  18. Decorate as desired and enjoy! Makes 28 cookies ( dependent on thickness of dough and size of cookie cutter).
Recipe Notes

Essential Tools:

Electric standing mixer or hand mixer

Large mixing bowl

Measuring cups: 1/3 cup, ½ cup, 1 cup  

Measuring spoon: ¼ tsp. ½ tsp., 1 tsp.

Wire whisk

2 baking sheets

Parchment paper

Angled spatula or butter knife

Plastic wrap

Cookie cooling rack 

Rolling pin

Cookie cutter (favorite shape)