Gingerbread Cookies
These delicious gingerbread cookies are the perfect holiday Christmas cookie. The aroma in the kitchen while these cookies are baking is incredible! The smell of Christmas is definitely in the air.
This classic gingerbread cookie recipe is a must-make for the holiday dessert table.
Gingerbread cookies are so much fun to decorate and is perfect for the whole family to do together. Cookie decorating with the kiddos make the best memories. We do it every year to this day. And my kids are grown. It’s a family tradition that we enjoy so much. The bonding that takes place is priceless.
Does The Dough Need To Chill For Gingerbread Cookies?
Yes. And for this recipe the dough does need to chill for about an hour prior to rolling and cutting with cookie cutters. Chilled dough helps the cookies hold their shape and helps prevent spreading. So actually the colder the better. Make sure not to bypass this step.
How To Make Cookies That Are Soft And Chewy
Most gingerbread cookie recipes are meant to be soft. I made mine a bit softer that the norm with the addition of cream of tartar. I just love soft, chewy cookies and with this added ingredient these cookies are definitely soft and chewy.
What Are The Best Cookies For Holidays?
There are so many different cookies that are perfect for the holidays but one that we make every year is my Christmas Sugar Cookie recipe. A family favorite and has been made for the past 30 years. We also love Molasses Cookies and these delicious gingerbread cookies. And if you love Homemade Caramel, this is also made every single year at our house too.
Ingredients Needed For Gingerbread Cookies
Most of the ingredients used are common and in most pantries so enjoy these yummy cookies.
- All purpose flour
- Cream of tartar
- Baking soda, salt
- Ginger
- Cinnamon
- Nutmeg
- Allspice
- Butter
- Light brown sugar
- Molasses
- Egg
(Actual measurements are in the recipe card below)
How To Make Soft Gingerbread Men Cookies
- In a medium mixing bowl, whisk flour, cream of tartar, baking soda, salt, ginger, cinnamon, nutmeg and allspice together. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Pour molasses, water and egg into bowl and beat until combined.
- Gradually add dry ingredients into sugar mixture and mix until combined.
- Divide dough in half and form two balls. Set each ball of dough on plastic wrap and press down into a disk, wrap in plastic wrap and place in fridge for about an hour.
- Preheat oven to 350° and lightly spray two baking sheets with non stick spray.
- Remove dough from fridge, and on a lightly floured surfaced roll dough to approximately 1/8 inch thick.
- Cut dough with a gingerbread cookie cutter.
- Place on prepared baking sheets 2″ apart, bake for 9-10 minutes or until edges start to firm up.
- Remove from oven and transfer to wire rack to cool completely.
- Decorate the gingerbread people as desired.
Here are a few more delicious Gingerbread recipe that can be found on the blog:
- Gingerbread Cake with Cinnamon Molasses Frosting
- Gingerbread Mini Bundt Cakes
- And how about some Gingerbread Cupcakes with Molasses Frosting
- And this Gingerbread Cake with Molasses Cream Cheese Frosting
Try These Delicious Gingerbread Cookies Today
- 2 2/3 cups all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 cup butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/3 cup molasses
- 2 Tbsp water
- 1 egg
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In a medium bowl, whisk flour, cream of tartar, baking soda, salt, ginger, cinnamon, nutmeg and allspice together. Set aside.
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In a large bowl, beat butter and sugar until creamy.
-
Pour molasses, water and egg into bowl and beat until combined.
-
Gradually add flour mixture into sugar mixture and mix until combined.
-
Divide dough in half and form two balls. Set each ball of dough on plastic wrap and press down into a disk, wrap in plastic wrap and place in fridge for about an hour.
-
Preheat oven to 350° and lightly spray two baking sheets with non stick spray.
-
Remove dough from fridge, and on a lightly floured surfaced roll dough to approximately 1/8 inch thick.
-
Cut dough with a gingerbread cookie cutter.
-
Place on prepared baking sheets 2" apart, bake for 9-10 minutes or until edges start to firm up.
-
Remove from oven and transfer to wire rack to cool completely.
-
Decorate as desired.
Recipe mostly adapted from Taste of Home
Here are a few pics that are a nice size for pinning to Pinterest.
Enjoy, Terri
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