‘Tis the season! These classic Gingerbread Cookies are perfectly soft, sweetened, and spiced! With simple ingredients and a quick bake time – these cookies are what family traditions and holiday memories are made of!
If you’re planning to bake up a batch of gingerbread cookies for the holidays – then this is the perfect recipe for you! The ingredients are super simple and won’t require you to hunt them down, and the bake time is less than 15 minutes! So bake away people, bake away!
I love gingerbread! The combination of spices with a hint of sweetness just makes me feel so cozy inside, not to mention makes my kitchen smell amazing! Gingerbread is also super versatile; have it for dessert, with your morning coffee, take it to a party, or just keep a stash of it all to yourself to eat whenever you like! Whichever way you choose, I promise you won’t be disappointed!
- Butter – Unsalted and softened.
- Sugar – White granulated sugar will do the trick!
- Egg – 1 large egg is all you need!
- Molasses – I usually opt for the original, un-sulphured molasses.
- Flour – All purpose white flour.
- Ginger – Dry ginger instead of fresh for texture purposes.
- Cinnamon – Always a key element in gingerbread!
- Baking soda – The leavening agent.
- Cloves – Ground, please!
- Salt – Can’t bake without it!
How To Make Gingerbread Cookies
- Preheat the oven: To 350 F degrees and line 2 baking sheets with parchment paper; set aside.
- In a mixer bowl: Add the butter and sugar, and beat until fluffy. Next, add the egg and molasses, and continue beating until well combined.
- In a separate bowl: Combine the flour, ginger, cinnamon, baking soda, ground cloves, and salt. Then, add this combination to the previous mixer bowl and beat until just combined.
- Roll dough: Using a small scoop or your clean hands, roll the dough into 1 inch balls. Arrange them on the prepared baking sheets, placing them 2 inches apart.
- Bake: Bake the cookies for 10 – 12 minutes. Once finished, remove from oven and allow to cool for 5 minutes before transferring to a wire rack to finish cooling completely.
A Baking Tip
Whatever you do, don’t over bake these little babies! If you do they will dry right out – and well, that is not at all what the goal is here! If anything, under-bake them just a tiny bit as they’ll continue to bake for a couple minutes once you’ve removed them from the oven! Also big cookies take longer to cook than small ones so keep that in mind as when following the instructions!
Can These Cookies Be Gluten-Free?
Yes you can! When it comes to gluten free baking it’s important to remember to use a thickening/stabilizing agent, such as xanthan gum – we do this because it replaces the elasticity that gluten provides in our baked goods. You can use gluten-free flour, or a combination of gluten-free flour and almond flour as a 1:1 ratio and then add 1 teaspoon of your thickening agent for every 1 cup of gluten free flour.
Can I Make the Cookie Dough Ahead Of Time?
Yes you can! The dough and the cookies will last in the fridge for about 2 – 3 days in an airtight container. You have the option of preparing the cookies and placing in storage until you’re ready to serve them OR prepare the dough and store until you’re ready to bake the day of!
Definitely! Just bake them, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!
More Delicious Dessert Recipes Here:
- Easy Chocolate Fudge
- Carrot Cake
- Peanut Butter Cookies
- The Best Lemon Bars
- The Best Apple Crisp
- Pumpkin Pie
- Berry Brioche Bread Pudding
- Cheery Cobbler
Craving More? Follow Along:
- 1/3 cup butter unsalted and softened
- 1 cup granulated sugar
- 1 large egg
- 1/3 cup molasses
- 2 cups all-purpose flour
- 1 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Preheat the oven to 350 F degrees. Line 2 baking sheets with parchment paper.
- To the bowl of your mixer add the butter, sugar and beat until fluffy. Add the egg, molasses and continue beating until combined.
- In a separate bowl combine the flour with the ginger, cinnamon, baking soda, ground cloves and salt. Add this to the bowl of your mixer and beat just until combined.
- Roll the dough into 1-inch balls. Use a small scoop to make this easier. Arrange the balls on the prepared baking sheets, placing them 2 inches apart.
- Bake for 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to cooling wire racks to cool completely.
Tips & Notes:
- You can make the dough ahead of time and store it in the fridge for about 2 to 3 days.
- You can also store cookies in the fridge for about 2 – 3 days. You have the option of preparing the cookies and placing in storage until you’re ready to serve them OR prepare the dough and store until you’re ready to bake the day of!
- To freeze: bake the cookies, cool them and store in a freezer bag or airtight sealed container. They will last in the freezer for up to 6 weeks and you can just pull them out as needed!
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