Do you love gingerbread cookies? Soft, chewy and full of holiday flavor, these are the perfect treat for any occasion. They’re made with a blend of molasses, brown sugar and spices that give them their distinctive taste. And they’re so easy to make! Just mix up your dough, roll it out into shapes then bake until golden brown.
Much like pecan snowball cookies and peanut butter blossoms, gingerbread is a classic Christmas cookie recipe.
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Delicious Gingerbread Cookies
People think it is hard to make gingerbread from scratch. That is not true, in fact, if you can make chocolate chip cookies, you can make these gingerbread cookies.
You’ll want to keep these on hand all year long because they’re just as good at Christmas as they are at Thanksgiving or Easter. Plus, kids will love helping you make them – especially if you let them lick the spoon!
What Does Gingerbread Taste Like
Gingerbread tastes deliciously spicy, even though it does not contain actual ginger. Gingerbread can also taste like molasses or dark brown sugar. The flavors of gingerbread together are warm and inviting, making them perfect for wintertime treats.
Can I Freeze Gingerbread Cookies?
You can freeze homemade gingerbread cookies for up to three months. Place the uneaten cookies in a locking freezer bag with all of the air squeezed out and they’ll maintain their quality until you’re ready to eat them again.
How to Freeze Gingerbread Cookie Dough
Freeze gingerbread cookie dough in a glass baking dish, covered with plastic wrap. Press the wrap down onto the surface of the dough to prevent freezer burn. You can also place it into an airtight resealable bag or container before placing it in the freezer for longer storage periods.
When you are ready to use your frozen gingerbread dough, allow it to thaw overnight in the refrigerator before baking. If you try to bake your gingerbread cookies when they’re still cold or frozen, they will end up misshapen and the edges will burn before the middles of the cookies properly cook.
How Long Do Gingerbread Cookies Last
Gingerbread cookies will last for 7 to 10 days if stored in a tightly sealed container or resealable bag at room temperature. You can also freeze gingerbread cookies for up to three months.
Can I Use This Gingerbread recipe to make a house
This same recipe for soft and chewy gingerbread cookies can be used to make the pieces for a gingerbread house. You will want to change the cooking time from 8 minutes to 16 minutes. This create the hardness needed for the house.
What You Need
- 2 parchment-lined baking sheets
- Mixing Bowl
- Rubber Spatula
- Measuring cups
- Joseph Rolling PinÂ
IngredientsÂ
- 1/2 cup softened unsalted butter
- 3/4 cups packed light brown sugar
- 2 tbsp + 2 tsp molasses
- 1 large egg
- 2 1/2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 cups all-purpose flour, scooped and leveled, plus more for rollingÂ
How to Make Gingerbread Cookies
Preheat oven to 350F. Line baking sheets with parchment paper and set them aside.Â
In a mixing bowl with a paddle attachment, cream butter and sugar together.Â
Mix in the egg and molasses, scraping down the bowl to make sure its all incorporated.Â
Stir in the spices and salt with a rubber spatula.Â
Stir in the flour, one cup at a time, with a spatula.Â
Only add flour until it pulls away from the side of the bowl in a ball.
Â
Roll out on a lightly floured surface to 1/4 inch thicknessÂ
Bake for 8-9 minÂ
Let sit 4-5 mins then place on a cooling rack.Â
Soft & Chewy Gingerbread CookiesÂ
Equipment
- 2 parchment-lined baking sheets
- Mixing Bowl
- Rubber Spatula
- Measuring cups
- Joseph Rolling Pin
Ingredients
- 1/2 cup softened unsalted butter
- 3/4 cups packed light brown sugar
- 2 tbsp + 2 tsp molasses
- 1 large egg
- 2 1/2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 cups all-purpose flour scooped and leveled, plus more for rolling
Instructions
- Preheat oven to 350F. Line baking sheets with parchment paper and set them aside.
- In a mixing bowl with a paddle attachment, cream butter and sugar together.
- Mix in the egg and molasses, scraping down the bowl to make sure its all incorporated.
- Stir in the spices and salt with a rubber spatula.
- Stir in the flour, one cup at a time, with a spatula.
- Only add flour until it pulls away from the side of the bowl in a ball.
- Roll out on a lightly floured surface to 1/4 inch thickness
- Bake for 8-9 min
- Let sit 4-5 mins then place on a cooling rack.
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