Christmas is just around the corner, and what better way to get into the festive spirit than by baking some delicious gingerbread treats? Not only are they tasty, but they’re also great for decorating. So, grab your apron, put on some festive tunes, and let’s get baking!
Ingredients:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, beat the butter and brown sugar together until creamy and smooth.
- Beat in the egg, followed by the molasses and vanilla extract.
- Gradually stir in the flour mixture until well combined.
- Divide the dough in half and wrap each half in plastic wrap. Chill for at least 2 hours or overnight.
- Roll out the dough to 1/4 inch thickness on a lightly floured surface.
- Cut out desired shapes with cookie cutters and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are lightly browned.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie
Calories: 120
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 70mg
Total Carbohydrates: 22g
Dietary Fiber: 0g
Sugars: 12g
Protein: 1g
Cooking Time:
Prep Time: 20 minutes
Chilling Time: 2 hours to overnight
Baking Time: 8-10 minutes per batch
Equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Wire rack
Serving Suggestions:
These gingerbread cookies are perfect on their own, but they’re also great for decorating. Use royal icing, sprinkles, candy, and more to create festive designs. You can also serve them with a hot mug of cocoa or a glass of milk for dipping.
Variations:
For a twist on traditional gingerbread, try adding some chopped nuts or dried fruit to the dough. You can also experiment with different spices, like nutmeg or allspice, for a unique flavor.
Substitutions:
- If you don’t have molasses, you can use honey or maple syrup instead.
- If you don’t have dark brown sugar, you can use light brown sugar or granulated sugar.
- If you’re dairy-free, you can use vegan butter or coconut oil instead of butter.
Storage:
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the dough or the baked cookies for up to 3 months.
Tips:
- Chilling the dough before rolling it out will make it easier to work with.
- Don’t overbake the cookies or they will become too hard.
- Let the cookies cool completely before decorating them.
- If you’re using royal icing, make sure to let it dry completely before stacking or packaging the cookies.
Notes:
This recipe makes about 24-30 cookies, depending on the size of your cookie cutters. You can easily double or triple the recipe if you need more.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes, you can make the dough up to 2 days ahead of time and store it in the refrigerator. You can also freeze the dough for up to 3 months.
Can I use this recipe for gingerbread houses?
Yes, this recipe is great for making gingerbread houses. Just make sure to roll the dough out slightly thicker and bake the pieces for a few extra minutes.
Can I use margarine instead of butter?
We recommend using unsalted butter for the best flavor, but you can use margarine if you prefer. Just make sure it’s a stick margarine and not a spreadable one.
Personal Thoughts:
These gingerbread cookies are a staple in my household during the holiday season. They’re easy to make, and the possibilities for decorating are endless. I love using royal icing to create intricate designs, and my kids love adding sprinkles and candy. The cookies are also great for gift-giving – just stack them in a festive tin or wrap them in cellophane with a pretty ribbon. I hope you enjoy making and decorating these gingerbread cookies as much as we do!