Easy Gingerbread Cookies
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
Please read our nutrition disclaimer.
© TIPBUZZ. Images and text on this website are copyright protected. Please do not post or republish without permission. If you want to republish this recipe, please link back to this post. This post may contain affiliate links. Read the disclosure policy here.