Gingerbread Cookies

Soft Gingerbread Cookie Recipe

Incredibly Soft Gingerbread Cookie Recipe: The Perfect Holiday Treat

Soft Gingerbread Cookie Recipe: A Delightful Treat for the Holiday Season

Soft Gingerbread Cookie Recipe

Classic treats like gingerbread cookies are ideal for the holidays. I simply adore the soft gingerbread cookies because they add to the home’s cozy atmosphere with their inviting and warm scent.

These Soft Gingerbread Cookie Recipe can be enjoyed all year round, even though they’re usually associated with Christmas. I’ll be sharing the simplest soft gingerbread cookie recipe that will make a lasting impression on anyone who tries it.

The History of Gingerbread Cookies

The history of gingerbread cookies is extensive and goes all the way back to the Middle Ages. Originally made with flour, honey and ginger. They were frequently used as a medium of exchange. Gingerbread cookies gained popularity in Europe during the 16th century and elaborate decorations were frequently used to decorate them.

Why Are These Gingerbread Cookies Soft?

As there is a lot of molasses in them, gingerbread cookies are soft. Sugar cane is used to make molasses which is a thick and sweet syrup. It also draws and retains moisture because it is a humectant. This is the reason for the chewy, soft texture of gingerbread cookies.

These ingredients are for a classic soft gingerbread cookie recipe, designed to be chewy and flavorful. Let’s break it down:

Fats and Sugars:

  • 1 cup (2 sticks) unsalted butter, softened: This creamed butter will trap air, making the cookies light and fluffy.
  • 1 cup light brown sugar: Adds sweetness and a touch of moisture. Brown sugar also contains molasses, which contributes to the classic gingerbread flavor.

Wet Ingredients:

  • 1 large egg: Binds the ingredients together and adds richness.
  • 1/2 cup unsulphured molasses: This is the heart of the gingerbread flavor. It’s dark, concentrated, and adds a bit of spiciness. Choose unsulphured for the best taste.
  • 1 tablespoon apple cider vinegar: Activates the baking soda and adds a tangy depth of flavor that balances the sweetness.
  • 1 teaspoon vanilla extract: Enhances all the other flavors and adds a touch of warmth.

Dry Ingredients:

  • 2 1/2 cups all-purpose flour: Provides the structure for the cookies.
  • 2 teaspoons ground ginger: The star of the show! This is what gives gingerbread its distinctive flavor.
  • 2 teaspoons ground cinnamon: A warm and familiar spice that complements the ginger perfectly.
  • 1 teaspoon ground cloves: Adds a bit of heat and complexity to the spice blend.
  • 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.

These specific amounts and ingredients create a soft and chewy gingerbread cookie. If you prefer a crispier cookie, you could use less molasses or brown sugar, or bake them for a few minutes longer.

1. Preheat and Prep:

  • Preheat the oven to 350°F (175°C): This ensures the cookies bake evenly and achieve the desired texture.
  • Line a baking sheet with parchment paper: This prevents sticking and makes cleanup easier.

2. Cream Butter and Sugar:

  • Cream together softened butter and brown sugar until light and fluffy: This incorporates air into the mixture, leading to chewier cookies. Use a hand mixer or electric mixer for best results.
  • Beat in the egg, molasses, vinegar, and vanilla extract: These add moisture, flavor, and chewiness. Ensure everything is well combined.

3. Dry Ingredients:

  • Whisk together flour, ginger, cinnamon, cloves, and salt: This ensures even distribution of spices and avoids pockets of unseasoned dough.
  • Gradually add dry ingredients to wet ingredients: This helps prevent overmixing, which can make the cookies tough. Mix until just combined, not beyond.

4. Bake and Cool:

  • Drop rounded tablespoons of dough onto the baking sheet: Use a cookie scoop for consistent size and shape.
  • Bake for 10-12 minutes: This timing should result in soft, slightly browned cookies. Adjust baking time if needed based on your oven.
  • Let cool on the baking sheet for a few minutes: This allows the cookies to set before transferring them to a wire rack to cool completely.
Additional Tips on Soft Gingerbread Cookie Recipe

Here are some of the best tips on Soft Gingerbread Cookie Recipe that you must know to take your baking to whole new level:

  • Use quality ingredients, especially fresh ginger and molasses, for the best flavor.
  • Don’t overbake! The cookies should be soft and slightly puffed, not hard and dry.
  • Let the cookies cool completely before decorating or storing.

Baking Time

  • The baking time for gingerbread cookies will depend on how chewy or crispy you prefer them to be. For chewier cookies, bake for 10 minutes. For crispier cookies, bake for 12 minutes.

Vinegar Substitution

  • If you don’t have apple cider vinegar, you can use white wine vinegar instead. Both types of vinegar have a similar acidity level and will not significantly impact the flavor of the cookies.

Additional Spices

  • Gingerbread cookies are traditionally flavored with ginger, cinnamon, and cloves. However, you can also add other spices to your cookies, such as nutmeg or allspice.

    Nutmeg has a warm, slightly peppery flavor that pairs well with ginger. Allspice is a combination of cinnamon, cloves, and nutmeg, and it adds a depth of flavor to gingerbread cookies.

Decorating

  • Once your soft gingerbread cookies are baked and cooled, you can decorate them with frosting, sprinkles, or candy.

    Think of these Soft Gingerbread Cookies as a blank canvas and imagine yourself as an artist and let your imagination run wild as you decorate them.

    This will not only make your cooking process fun but when you will eat these soft gingerbread cookies you will cherish the memories of the fun adventure you had in the kitchen 😉

Summary of Soft Gingerbread Cookie Recipe

This Soft Gingerbread Cookie Recipe is a delicious and festive treat that is perfect for the holiday season. This Soft Gingerbread Cookie Recipe is easy to make and can be enjoyed by people of all ages. So gather your ingredients, preheat your oven and get baking!

Summary of Soft Gingerbread Cookie Recipe

As the aroma of freshly baked Soft Gingerbread Cookie wafts through the air, a sense of warmth and nostalgia engulfs your heart. This Soft Gingerbread Cookie Recipe will melt on your tongue with their pillowy soft texture, leaving your taste buds dancing with a symphony of sweet and spicy flavors.

With every bite, you are transported to the heart of the holiday season and reunited with loved ones, sparkling lights and the spirit of giving.

This Soft Gingerbread Cookie Recipe is a culinary masterwork as well as a symbol of love and togetherness. They are an embodiment of the holiday spirit, uniting friends and family in the delight of making and consuming these delicious bites.

Generation after generation, the straightforward act of making and decorating these cookies develops into a treasured custom that promotes a sense of unity and belonging.

Therefore, as you set out on your gingerbread baking journey, let the comforting warmth of the oven embrace you and let the delightful scent of these holiday treats fill your house with happiness.

Every cookie is a tribute to the enduring spirit of the holiday season and the strength of small pleasures. Savor the warmth, love and nostalgia these delicious treats evoke with every bite, and allow the joyous spirit of gingerbread to fill your heart.

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FAQs

Gingerbread cookies can be stored in an airtight container at room temperature for up to 3 days.
Yes, gingerbread cookies can be frozen for up to 2 months. Just place them in an airtight container or freezer bag.
Leftover gingerbread cookies can be crumbled and used as a topping for ice cream or yogurt. They can also be used to make gingerbread crumbs, which can be used in cakes, cookies and other desserts.
Yes, you can make gingerbread cookies without molasses. However, the cookies will not be as soft and chewy. You can substitute honey or maple syrup for molasses
Gingerbread cookies and ginger snaps are both made with ginger, but they have different textures. Gingerbread cookies are soft and chewy, while ginger snaps are hard and crispy.
Mouthwatering Gingerbread Cookie Recipe Without Molasses

Mouthwatering Gingerbread Cookie Recipe Without Molasses

Gingerbread Cookie Recipe Without Molasses That Will make People Begging for More

Mouthwatering Gingerbread Cookie Recipe Without Molasses

This easy to make Delicious and festive, Gingerbread Cookie Recipe Without Molasses is the ideal treat to have throughout the winter season. Molasses is included in the traditional gingerbread cookie recipe, giving the cookies their rich flavor and dark brown appearance. But there’s no need to worry if you don’t have any molasses on hand or if you want a molasses free option! This Gingerbread Cookie Recipe Without Molasses will make you crave for more

What Do I Need To Make Gingerbread Cookie without Molasses?

I’ll share all the equipment, ingredients and a detailed step by step guide on gingerbread cookie recipe without molasses. So, lets get started on this amazing journey to make the best Gingerbread Cookie without Molasses

Before embarking on journey for making your Gingerbread Cookie Recipe Without Molasses, you’ll need the following kitchen tools:

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer
  • Rolling pin
  • Cookie cutters
  • Baking sheet
  • Parchment paper

Here are some easy to find Ingredients Used For Making Gingerbread Cookie Recipe Without Molasses:

  • 2 1/2 cups all-purpose flour: This is the base of the cookie dough and provides structure.
  • 2 teaspoons ground ginger: Ginger is the primary spice in gingerbread cookies and gives them their characteristic flavor.
  • 1 teaspoon ground cinnamon: Cinnamon is a warm and aromatic spice that complements the ginger.
  • 1/2 teaspoon ground nutmeg: Nutmeg adds a subtle sweetness and depth of flavor to the cookies.
  • 1 teaspoon baking soda: Baking soda is a leavening agent that helps the cookies rise and become soft.
  • 1/4 teaspoon salt: Salt enhances the sweetness of the cookies and balances the flavors.
  • 1 cup (2 sticks) unsalted butter, softened: Butter provides richness, flavor, and tenderness to the cookies. It needs to be softened at room temperature so that it can be easily creamed with the sugar.
  • 1 cup granulated sugar: Sugar sweetens the cookies and helps them brown nicely in the oven.
  • 1 large egg: Eggs bind the ingredients together and add moisture to the dough.
  • 1/4 cup honey: Honey adds sweetness and moisture to the cookies, and it also helps to caramelize them, giving them a richer flavor and deeper color.
Step by Step Guide on Gingerbread Cookie Recipe Without Molasses

Now the fun part of making of Gingerbread Cookie Recipe Without Molasses begins!

Step 1: Preheat the Oven

Before you begin mixing the dough, it’s important to preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that the oven has enough time to reach the correct temperature for baking the cookies evenly. Preheat ovens can vary in accuracy, so using an oven thermometer is recommended to ensure the oven is at the correct temperature.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, nutmeg, cinnamon, ginger, and salt. This step ensures that the spices are evenly distributed throughout the dough, resulting in a consistent flavor profile across all the cookies.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer or a wooden spoon to beat the butter and sugar until they are light and creamy. This step incorporates air into the dough, making the cookies soft and chewy. The butter should be at room temperature for optimal creaming.

Step 4: Incorporate Wet Ingredients

Add the egg and honey to the creamed butter and sugar mixture and beat until fully incorporated. The egg provides structure and moisture to the dough, while the honey adds sweetness and a subtle molasses-like flavor.

Step 5: Gradually Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing, as this can toughen the cookies. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet ingredients until a cohesive dough forms.

Step 6: Roll Out Dough

Lightly flour a clean surface and roll out the dough to a thickness of 1/4 inch. Use a rolling pin that is dusted with flour to prevent the dough from sticking to the surface. Rolling the dough to an even thickness ensures consistent baking across all the cookies.

Using your desired cookie cutters, cut out shapes from the rolled-out dough. Choose a variety of shapes to add visual interest and fun to your gingerbread cookies. If you don’t have cookie cutters, you can use a sharp knife to cut out shapes freehand.

Step 8: Place Cookies on Baking Sheet

Transfer the cut-out cookies to an ungreased baking sheet. Place the cookies about an inch apart to allow for even baking and prevent them from sticking together.

Step 9: Bake Cookies

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. Keep an eye on the cookies during baking to prevent overbaking. The baking time may vary slightly depending on the thickness of the cookies and the specific oven.

Step 10: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, the cookies are ready to be enjoyed!

Golden Tips on Gingerbread Cookie Recipe Without Molasses

Use these powerful Tips on Gingerbread Cookie Recipe Without Molasses and take your cooking to a whole new level:

1. Enhance the flavor with vanilla extract

Adding a teaspoon of vanilla extract to the dough will introduce a subtle yet delightful sweetness and warmth to your gingerbread cookies. Vanilla extract complements the spices in gingerbread perfectly, creating a harmonious flavor profile that is both comforting and sophisticated.

2. Create chewier cookies with dried fruits

For a chewier texture, incorporate 1/2 cup of chopped dried fruits, such as raisins or cranberries, into the dough. The dried fruits will not only add a pleasant chewiness but also introduce a burst of sweetness and a touch of tartness, balancing the warmth of the spices.

If you don’t have cookie cutters, fret not! Simply use a sharp knife to cut out desired shapes from the rolled-out dough. While cookie cutters provide precision and uniformity, a sharp knife offers flexibility and creativity. You can freehand shapes, cut out simple geometric shapes, or even create unique designs.

4. Unleash your creativity with decorations

Unleash your artistic flair by decorating the cooled cookies with icing, sprinkles, or other embellishments. Icing provides a canvas for intricate designs, while sprinkles add a touch of whimsy and color. You can also experiment with other decorations, such as edible glitter, candies, or nuts to create personalized and visually appealing treats.

5. Store for optimal freshness

To ensure your gingerbread cookies retain their freshness and delectable texture, store them in an airtight container at room temperature for up to five days. The airtight container will prevent the cookies from drying out and absorbing unwanted odors, preserving their flavor and quality.

WHAT CAN I USE INSTEAD OF MOLASSES IN GINGERBREAD COOKIES?

If you don’t have molasses, you can use a number of substitutes to make delicious gingerbread cookies recipe without molasses. Here are a few options:

  • Maple syrup: Maple syrup is a great substitute for molasses because it has a similar flavor and sweetness. Use 1/2 cup of maple syrup for every 1/4 cup of molasses.
  • Honey: Honey is another good substitute for molasses. It has a slightly different flavor than molasses, but it will still give your cookies a delicious ginger flavor. Use 1/4 cup of honey for every 1/4 cup of molasses.
  • Blackstrap molasses: Blackstrap molasses is a darker, thicker type of molasses that has a more intense flavor. If you like a stronger ginger flavor, you can use blackstrap molasses instead of regular molasses. Use 1/4 cup of blackstrap molasses for every 1/4 cup of molasses.
  • Treacle: Treacle is a type of molasses that is popular in the United Kingdom. It has a similar flavor to molasses, but it is slightly lighter in color. Use 1/4 cup of treacle for every 1/4 cup of molasses.
  • Dark corn syrup: Dark corn syrup can be used as a substitute for molasses, but it will not give your cookies the same flavor. However, it will still make delicious cookies. Use 1/4 cup of dark corn syrup for every 1/4 cup of molasses.

Summary of Gingerbread Cookie Recipe Without Molasses

Immerse yourself in the comforting aroma of freshly baked gingerbread cookie without molasses. A timeless treat that evokes the holiday spirit and brings back cherished memories. This Gingerbread Cookie Recipe Without Molasses unveils a symphony of flavors that will tantalize your taste buds and warm your heart.

Summary of Gingerbread Cookie Recipe Without Molasses


You can make a delicious batch of Gingerbread Cookie Recipe Without Molasses that will satisfy even the pickiest eaters with a few easily found ingredients. With just a blend of spices such as ground ginger, cinnamon and cloves will transport you to a cozy winter wonderland.

Whether you share these Gingerbread Cookie Recipe Without Molasses with loved ones or indulge in their comforting embrace alone, let them be a reminder of the simple joys in life. With each bite you’ll be enveloped in a warm embrace of nostalgia and holiday cheer, creating memories that will last a lifetime.

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FAQs

Classic gingerbread cookies are colored with dark molasses syrup. Since these were made with no molasses in this gingerbread cookie recipe, these cookies are pale.
Yes, you can substitute dark brown sugar for granulated sugar in the above recipe. This will give the cookies a richer flavor and a slightly different texture.
Yes, you can use cake flour instead of all-purpose flour. However, cake flour will give the cookies a slightly softer texture.
You can store the cookies in an airtight container at room temperature for up to 5 days
Yes, you can freeze the dough for up to 3 months. Simply roll out the dough, cut out the shapes and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes or until solid, then transfer the frozen cookies to an airtight container. When you're ready to bake the cookies, preheat the oven to 350 degrees F (175 degrees C) and bake the frozen cookies for 10-12 minutes, or until the edges are golden brown.
Gingerbread Cookie Recipe

Extremely Easy Gingerbread Cookie Recipe

One Bowl Gingerbread Cookies: Soft, Chewy which is Easy to Bake

Gingerbread Cookie Recipe

In Gingerbread Cookie Recipe you will understand about people of all ages appreciate the traditional holiday delicacy of gingerbread cookie. These cookies frequently taste like molasses and are seasoned with ginger, cinnamon, cloves and nutmeg. Gingerbread cookies can be soft and chewy or they can be crisp and crunchy.


In the warmth of a cozy kitchen, the aroma of gingerbread cookies fills the air, conjuring up images of holiday cheer and family gatherings. The sweet scent of molasses intertwines with the inviting spices of ginger, cinnamon, cloves, and nutmeg, creating an irresistible symphony of flavors that beckons taste buds of all ages.

These delectable treats, with their soft and chewy texture, offer a delightful contrast to the crisp winter air. Each bite is a comforting hug, a heartwarming reminder of the simple pleasures of the season. Whether enjoyed plain or adorned with festive frosting and royal icing, gingerbread cookies embody the essence of holiday merriment.

This Gingerbread Cookie Recipe for one-bowl gingerbread cookie which is simple to follow and doesn’t need to be chilled. The cookies have a rich molasses flavor with a dash of spice and they’re chewy and soft. You can decorate them with your own frosting or royal icing.

Gingerbread Cookie Recipe Ingredients

To make these delectable Gingerbread Cookies we will follow the best and easiest guide of Gingerbread Cookie Recipe, you’ll need the following ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Royal icing or your favorite frosting for decorating (optional)

How to Make The Best Gingerbread Cookies

Follow this foolproof Gingerbread Cookie Recipe, which will leave a lasting impression on the taste buds of those who savor it.

Step by Step Guide on Baking Gingerbread Cookies

Preheating the oven

Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. This will ensure that the cookies bake evenly and that they don’t stick to the baking sheets.

Parchment paper is a nonstick material that will help the cookies release easily from the pan.

Whisking flour, baking soda, salt…

In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Combine all of the dry ingredients evenly.

The flour is the main structure of the cookie, while the baking soda is a leavening agent that will help the cookies rise. The salt helps to balance the sweetness of the cookies, while the ginger, cinnamon, cloves, and nutmeg are the spices that give gingerbread cookies their distinctive flavor.

Creaming butter and brown sugar

In a separate bowl cream together butter and brown sugar until light and fluffy. This will create a light and fluffy dough. The butter should be softened but not melted and the brown sugar should be packed into the measuring cup. Creaming the butter and sugar together will incorporate air into the dough, which will make the cookies soft and chewy.

Combining molasses with…

Beat in molasses, egg and vanilla extract until well combined. This step will add moisture and flavor to the dough. The molasses is a thick, dark syrup that will give the cookies their characteristic sticky texture and dark color. The egg will help to bind the ingredients together, while the vanilla extract will add a subtle flavor.

Dough made to perfection

Gradually add dry ingredients to wet ingredients, mix until just combined without overmixing the dough. Overmixing the dough will develop the gluten in the flour, which will make the cookies tough.

Placing the dough on baking sheets

Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches of space between each cookie. This will give the cookies enough space to spread out as they bake. If the cookies are too close together, they will stick together and become misshapen.

Baking time

Bake for 10-12 minutes or until edges are golden brown and centers are set without overbaking them. Overbaking will make the cookies dry and hard.

Out of the oven

Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. This step is important because it will allow the cookies to cool down slightly before they are transferred to a wire rack. This will help to prevent the cookies from breaking.

Decorating the cookies

Once cookies are cooled, decorate with royal icing or your favorite frosting (if desired). This step is not necessary, but it is a fun way to add a personal touch to the cookies. Royal icing is a type of icing that hardens when it dries, while frosting is a type of icing that remains soft.

How Do I Keep My Gingerbread Cookies Super Soft and Chewy?

The secret to soft and chewy gingerbread cookies lies in a combination of proper baking technique and storage methods. In the following Gingerbread Cookie Recipe the crucial advice will help you keep your gingerbread biscuits incredibly chewy and soft:

How Do I Keep My Gingerbread Cookies Super Soft and Chewy?

Baking Techniques Gingerbread Cookies:

  • Underbake Slightly: The key to soft cookies is to slightly underbake them. Aim for a slightly gooey center when removing them from the oven, as they will continue to cook as they cool.
  • Use Molasses: Molasses contributes to the moist and chewy texture of gingerbread cookies. Ensure you use the right type of molasses, typically dark or unsulphured molasses, which provides a richer flavor and deeper color.
  • Avoid Overworking the Dough: Excessive kneading or mixing can toughen the dough, resulting in hard cookies. Mix the ingredients just until combined, avoiding over-processing.

Storage Method for Gingerbread Cookies:

  • Chill the Dough: Chilling the dough for at least 30 minutes or overnight helps firm it up and allows the flavors to meld, resulting in chewier cookies.
  • Store in Airtight Containers: Once baked, store your gingerbread cookies in an airtight container at room temperature. This prevents them from drying out and maintains their soft texture.
  • Freeze for Extended Freshness: For longer storage, consider freezing your gingerbread cookies. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. When ready to enjoy, thaw them at room temperature for a few hours.

How Do I Tell When Gingerbread Cookies are baked?

After following the above mentioned Gingerbread Cookie Recipe the edges of the gingerbread cookies should be golden brown and the centers should be set. You can also test the cookies are done by inserting a toothpick into the center of a cookie. If the toothpick comes out clean the cookies are baked.

How Do I Tell When Gingerbread Cookies are baked?

Best Icing for The Perfect Gingerbread Cookies

Royal icing is the best icing for gingerbread cookies because it hardens and has a beautiful glossy finish. However, to enhance your Gingerbread Cookie Recipe you can also use your favorite frosting such as buttercream or cream cheese frosting.

Best Icing for The Perfect Gingerbread Cookies

There is always room for improvements, to enhance the Gingerbread Cookie Recipe follow these amazing tips:

  • For a more intense molasses flavor: use dark molasses instead of light molasses.
  • If you don’t have all of the spices: you can substitute 2 teaspoons of ground gingerbread spice for the individual spices.
  • To make the cookies extra soft and chewy: roll the dough out 1/4 inch thick.
  • If the dough is too sticky: add a little more flour one tablespoon at a time.
  • If the dough is too dry: add a little more molasses, one tablespoon at a time.
  • Let the cookies cool completely before decorating them.

Why Do I Love This Gingerbread Cookie Recipe?

I’m in love with this Gingerbread Cookie Recipe. It’s not only incredibly easy to follow there’s no need to refrigerate but it also produces incredibly soft and chewy cookies that entice the palate with their deep molasses flavor. These delicious treats are ideal for any holiday get-together, and you can let your imagination run wild when decorating them with any royal icing or frosting you choose. Another thing I love about these gingerbread gems is how versatile they are. These cookies can be used as a blank canvas for your culinary creativity, whether you prefer the traditional swirl of vanilla frosting or the sophisticated artistry of royal icing.

Why Do I Love This Gingerbread Cookie Recipe?

Gingerbread Cookie Recipe provides a tasty and festive dessert that’s ideal for the holidays are gingerbread cookies. These simple one-bowl cookies have a rich molasses flavor and are chewy and moist. Everyone will find the cookies to be a festive and enjoyable treat when they are decorated with their preferred frosting or royal icing.

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FAQs

This Gingerbread Cookie Recipe will make approximately 36 large gingerbread cookies.
Store your gingerbread cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze your gingerbread cookies in an airtight container for up to 3 months. The cookies can be thawed at room temperature for about 1 hour before decorating.
For the above mentioned Gingerbread Cookie Recipe you'll need the following tools and equipment: • Mixing bowls • Measuring cups • Rolling pin • Cookie cutters • Baking sheets • Parchment paper • Toothpick • Wire rack • Spoon • Royal icing or your favorite frosting
Yes, you can use this Gingerbread Cookie Recipe to make gingerbread houses. The dough is a bit softer than traditional gingerbread house dough but it is still pliable enough to form into walls and roofs.
Yes, you can bake two trays of gingerbread cookies at a time. Just make sure to leave enough space between the cookies so they can spread.
To roll out gingerbread cookie dough, lightly flour a surface and your rolling pin. Roll out the dough to 1/4 inch thick. If the dough is too sticky, add a little more flour, one tablespoon at a time.
To freeze gingerbread cookies, place them in an airtight container and freeze for up to 3 months. Thaw them overnight in the refrigerator before decorating.
Yes, you can reroll the scraps of gingerbread cookie dough to make more cookies. Just keep in mind that the dough may be a bit more crumbly after rerolling, so be careful not to overmix it.
Yes, these cookies can also be made as drop cookies. Simply spoon rounded tablespoons of dough onto ungreased baking sheets and bake for 10-12 minutes, or until edges are golden brown and centers are set.
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