Gingerbread Cookies – Makes about 3 dozen gingerbread people
When the holidays approach, it’s time to start thinking about baking delicious treats that not only fill your home with warm scents but also bring joy to those who indulge in them. Rolled gingerbread cookies are a classic choice, with their rich flavors of ginger, cinnamon, and molasses. They’re perfect for decorating, sharing, or simply enjoying with a cup of tea or coffee. This recipe will guide you through the process of creating soft, flavorful rolled gingerbread cookies that will bring festive cheer to your kitchen.
Ingredients
For the Gingerbread Cookies:
- 3¼cups (410 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 10 tablespoons (140 grams) unsalted butter, room temperature
- ¾ cup (130 grams) packed brown sugar
- 1 large egg, room temperature
- ½ cup (160 grams) golden syrup
- 2 tablespoons (40 grams) unsulfured molasses
- 1 teaspoon pure vanilla extract
*1 tablespoon of homemade gingerbread spice can be used in place of the spices
For the Royal Icing (for decorating):
- 3 egg whites (or 4 tablespoons meringue powder)
- 4 cups powdered sugar
- 1/2 teaspoon cream of tartar
- Food coloring (optional)
Instructions
Prepare the Dough
- In a large bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, cloves, nutmeg), and salt. Set aside.
- In another bowl, use an electric mixer to cream together the butter, and brown sugar until the mixture is light and fluffy (about 3-5 minutes).
- Beat in the egg, golden syrup, molasses, and vanilla extract to the butter-sugar mixture until well combined.
- Gradually add the dry ingredients into the wet mixture. Mix until just combined, being careful not to overmix. The dough should be soft but not sticky.
- Chill the Dough
Divide the dough into two equal portions, shape them into discs, and wrap each disc in plastic wrap. Refrigerate for at least 2 hours, or overnight for best results. This step helps the flavors develop and makes the dough easier to roll out.
Roll Out the Dough & Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take one disc of chilled dough out of the refrigerator. On a lightly floured surface, roll the dough out to about 1/8 inch thick. If the dough becomes too soft, you can put it back in the fridge for a few minutes.
- Use cookie cutters to cut out your desired shapes. Place the cookies on the prepared baking sheets, leaving some space between each one.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm but the centers are still soft. They will continue to firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
*Decorating:
*This is optional, but it’s a festive and fun event for children and adults alike!
In a large bowl, mix together the egg whites and cream of tartar. Gradually add the powdered sugar and beat until the icing holds stiff peaks. If using meringue powder, combine it with water according to package instructions and follow the same method.
Once the cookies are completely cooled, use the royal icing to decorate them as desired. You can add food coloring to create different shades and patterns. Leave the icing to set for several hours (or overnight) before stacking or packaging. Enjoy!
Your festive rolled gingerbread cookies are now ready to share with family and friends or keep for yourself. These cookies not only taste delightful, but they also make for beautiful decorations and gifts. Whether you enjoy them plain or decorated, they are sure to bring a smile to anyone’s face during the holiday season!
Storage Tips
Store your gingerbread cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing the baked cookies without icing. They can be thawed and decorated later, ensuring fresh-tasting cookies even weeks after baking.
I hope you make these ambrosial confections, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to her from you and see your photos!