Easy Gingerbread Cookies
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These homemade Gingerbread Cookies are always a hit for the holidays. Serve them at your holiday parties or give them as DIY holiday gifts. The recipe is delicious and easy to make with a few simple ingredients!
This recipe is adapted from the Joy of Cooking cookbook. The dough is easy to work with and the cookies have a soft and chewy texture! We used gingerbread boy and girl cookie cutters, so it’s really fun.
Tips for making ginger bread cookies
- If you roll the dough thin, the baked cookies will be crisp. If you roll it thick, the cookies will be softer and moist.
- If your dough is too sticky, place it in the fridge and let it rest for at least two hours.
- It’s much easier to roll the chilled dough between two pieces waxed paper.
- You can make the dough ahead of time and store sealed in the fridge for up to 5 days.
- Halfway through baking, flip the cookies from top to bottom and back to front.
- After baking, allow them to cool several minutes before moving them to a wire rack.
- Don’t start to decorate until cookies are completely cool.
Easy Gingerbread Cookies
- 1 tsp vanilla extract
- 1 egg, room temperature
- 3/4 cup unsalted butter, softened
- 2/3 cup molasses
- 2/3 cup brown sugar
- 3 1/2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- Royal Icing, optional
- In a medium-large bowl, mix together the flour, baking soda, ginger, nutmeg, cloves and cinnamon.
- In a separate bowl, beat the butter until completely smooth (about a minute or two). Add brown sugar, molasses, egg and vanilla, and mix well until smooth.
- Divide dough into two pieces, wrap in plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 350 F degrees, and line 2 large baking sheets with parchment paper. Set aside.
- On a lightly floured surface, roll the dough out until ¼ inch thick. Use cookie cutters to cut the dough into shapes. Place them onto the baking sheet.
- Bake for 8 to 12 minutes.
- Let cookie to cool for 5 to 10 minutes before transferring to cooling rack.
- Once cooled, decorate with icing of your choice
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