These delightful cookies are characteristically soft in their centers, with a satisfying crunch around the edges, and expertly seasoned with just the right amount of spice. The quintessential cookie recipe for the holiday season.
The aroma of freshly baked gingerbread cookies is a quintessential holiday treat that instantly conjures up warm and fuzzy feelings. With a holiday tradition of baking on my blog already established – featuring recipes for classic gingersnap cookies and molasses cookies – I was determined to bring you a genuine, authentic gingerbread cookie recipe this season.
Softened to perfection in their centres, these cookies achieve a delightful balance of crunch on their perimeters and a subtle depth of flavour from their expertly balanced spices. With their versatility and flair for style, it’s no wonder decorating them has become a thrilling experience. With Olivia’s keen eye for detail, she enthusiastically assisted in cutting out the cookies into the shape of her beloved gingerbread men.
You won’t regret trying these scrumptious cookies – they’re sure to please even the pickiest eaters in your household.
Why You’ll Love These Cookies
- The aromatic blend of cinnamon, ginger, nutmeg, and cloves conjures the quintessential warmth and comfort of the holiday season.
- With its simplicity, this homemade icing recipe makes these cookies ideal for decorating – a delightful holiday tradition that’s even more enjoyable when shared with little ones in the kitchen.
- With their perfect balance of chewy centers and crispy edges, these indulgent gingerbread cookies will satisfy any sweet tooth. You can adjust the baking time to create biscuits that are either extra tender and fluffy or crisper and more robust.
- The dough can sit refrigerated for an extended period, allowing for advanced preparation and the pleasure of baking warm, fresh cookies just prior to decorating.
Ingredients Needed
- Provides the foundation for the cookies, yielding a tender and soft consistency.
- Spices – ground cinnamon, ginger, nutmeg, and cloves. The harmonious fusion of warm spices that elevates gingerbread to unparalleled sweetness and depth.
- Softened to develop a rich, velvety texture with a tender crumb.
- infuses a rich, velvety sweetness that harmonizes exquisitely with the spices.
- Ground ginger – the star ingredient that lends its iconic and unmistakable taste to these traditional gingerbread cookies.
- Provides cohesion and adds depth to the cookies by imparting subtle complexity.
- We’re crafting a delicate, velvety icing by whisking together powdered sugar, almond milk (or alternative milk), and a hint of pure vanilla essence, perfect for adorning our cookies with simplicity and sweetness. A delightful way to inject some seasonal cheer into any setting.
Substitutions
- While I haven’t personally tested a gluten-free adaptation, I’m confident that a high-quality 1:1 gluten-free flour blend, such as Bob’s Red Mill, would yield a comparable texture.
- To accommodate dietary restrictions, consider substituting traditional butter with a dairy-free alternative, such as softened coconut oil or a specially formulated dairy-free spread, ensuring the cookies remain free from dairy products. Plant-based butters like Miyoko’s have proven to be a reliable choice for baking.
- Light brown sugar will also do the trick if that’s what you have available. While coconut sugar is a viable alternative, it may result in a slightly less chewy cookie texture.
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For an egg-free alternative, substitute with a flax egg mixture, combining 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow the mixture to thicken for a few minutes before using in your recipe. While I haven’t personally tested this combination with these specific cookies, the ingredients and method suggest it will likely perform well as a binding agent.
How to Make Gingerbread Cookies
In a medium-sized bowl, place all dry ingredients and set them aside for later use.
With a stand mixer’s power, combine softened butter and dark brown sugar to form a silky, homogenous mixture within approximately two minutes of steady whipping.
As the mixer hums softly on low speed or with a whisk’s gentle touch, carefully incorporate the flour mixture, stopping to scrape down the sides when necessary, until a harmonious union is achieved.
Split the dough into two manageable disks, encase each portion in plastic wrap, and refrigerate for a minimum of 2 hours or extend the chilling process to an overnight duration.
Gently allow the dough to relax, before rolling it out to a uniform thickness of approximately one-quarter to one-third of an inch on a lightly floured surface. Form intricate designs by cutting out shapes with cookie cutters, then arrange them artfully on prepared baking sheets.
Bake for 8-10 minutes, or until the edges are set and golden brown.
As you let the cookies bake to perfection, take a few minutes to prepare the sweet and tangy icing that will complement them beautifully.
Allow cookies to cool briefly on the baking sheet before transferring them to a wire rack to finish cooling. Decorate as desired!
Brittany’s Tips!
- Chilling the dough for a minimum of two hours or allowing it to sit overnight yields a significant advantage in terms of workability, enabling the dough to be effortlessly rolled out and subsequently retaining its shape during the baking process. It’s tempting to resist the urge, yet making that extra effort yields significant benefits.
- To ensure that your dough doesn’t adhere to the surface, lightly dust a rolling pin and your work area with flour. If the dough begins to stick, add a pinch of additional flour judiciously as required.
- Allow the cookies to cool completely prior to decorating. Since cakes are typically warm when fresh from the oven, it’s crucial to wait until they’ve cooled slightly before decorating with icing to ensure a smooth and even application – rushing the process can result in an uneven finish.
How to Store
Store freshly baked gingerbread cookies in an airtight container at room temperature to maintain their freshness for up to seven days. The flavours actually intensify and become even more complex after a day or two, revealing new depths of deliciousness.
Why wait until later? Store unfrosted cookies in an airtight container or freezer bag and keep them fresh for up to three months. Simply remove them from the freezer and let them sit at room temperature until they’re ready to be served and decorated.
Frequently Asked Questions
Absolutely! The dough can be prepared up to two days in advance. Securely encase the item in transparent film, then carefully place it within the refrigerator for storage. When you’re ready, simply follow the recipe’s instructions for rolling, cutting, and baking the dough as usual.
Roll out the dough on a lightly floured surface or use parchment paper to prevent sticking, pairing with a rolling pin for seamless results. A small amount of flour proves sufficient for maintaining a tidy environment.
To achieve optimal texture in soft cookies, consider rolling out the dough to a thickness of approximately one-quarter inch and refrain from overbaking. By storing cookies in an airtight container, you’ll maintain their ideal texture.
To achieve the desired consistency, simply add a small amount of additional powdered sugar to the icing mixture. To thin the mixture further, simply add a few drops of your preferred milk – such as almond milk – until you achieve the perfect consistency for decorating.
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