There’s nothing like the smell of gingerbread cookies baking that will bring the holidays to your home. This gingerbread cookie recipe will do just that! The warm spices will keep you coming back for more. My favorite is the gingerbread cookies with apple cider cream cheese frosting! This recipe can be made three days in advance so you will always be able to have cookies on hand! This recipe will also make you a hit at your cookie exchange! This has become a favorite of our family!
The flour and spices for the gingerbread cookie recipe
The first step is to combine all the dry ingredients. The flour, baking soda, sea salt, ginger, cinnamon, cloves, and allspice. It may seem like there is a lot of ginger but in the end, you will find that it is just the right amount. Sifting the dry ingredients will help in avoiding pockets of flour.
Butter, molasses, and the rest of the ingredients
Creaming the butter is next. After creaming the butter, add the molasses and the brown sugar. One thing to keep in mind is to keep scraping down the sides and bottom of the mixing bowl to make sure everything is well combined throughout the mixing process. The egg and vanilla are next. After incorporating them, start adding the flour mixture. I combined the flour in two batches to keep the kitchen from getting covered in flour. Keep your mixer at a slow speed until both batches are combined. The dough will be very sticky. Divide the dough into two discs and cover in plastic wrap. Place in the fridge for at least three hours and up to three days.
Rolling out the dough
The dough will be cold and sticky when you roll it out. Make sure your board and rolling pin are floured. I found that rotating it 90 degrees while rolling keeps it from cracking. Also keep checking that the dough is not sticking to the board. Once the dough is rolled out to about 1/4 inch you can cut out your cookies! Make sure to keep the edges of your cookie cutters floured. Place the cookies on a lined baking tray and bake for 8-10 minutes.
The gingerbread cookie recipe is a great cookie to keep on hand through the holiday. It is a great addition to a cookie exchange! Another make ahead cookie are the lime meltaways! Enjoy!
Gingerbread Cookie Recipe
- 10 tablespoons room temperature butter
- ¾ cup packed brown sugar
- ⅔ cup unsulphured molasses
- 1 large egg
- 1 teaspoon of vanilla extract
- 3 ½ cups of unbleached all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of sea salt
- 4 ½ teaspoons of ground ginger
- 1 tablespoon of ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- In an appropriate sized bowl, sift together or whisk the flour, baking soda, sea salt, ginger, cinnamon cloves and allspice then set aside.
- In a large bowl with a hand mixer or with a stand mixer, cream butter until light and fluffy. About one minute.
- Add brown sugar and molasses to the butter mixture and mix until combined and creamy.
- Scrape the sides and bottom of the bowl to ensure that it is all combined.
- Add the egg and vanilla extract and mix until combined.
- Add in the dry ingredients and combine.
- The dough will be sticky.
- Divide the dough in half. Form each half into rough squares about five inches by five inches and an inch or so thick.
- Refrigerate for at least three hours and up to three days.
Rolling and Baking:
- Flour your board and rolling pin well because the dough is sticky.
- Roll the dough out to about ¼ inch. I have had success with rotating the dough 90 degrees with each roll. Try to make sure the bottom is not sticking. Apply a touch of flour if needed.
- Line a baking sheet with parchment paper. Preheat your oven to 350 degrees F.
- Cut out your gingerbread cookies and place them 2 inches apart on your baking sheet.
- Bake for 8-10 minutes.