There’s something magical about the aroma of freshly baked gingerbread cookies wafting through the house during the holiday season. The perfect balance of spices fills the air, teasing your senses as you anticipate that first bite. Whether you’re hosting a festive gathering or simply looking to bring some cheer to your day, this gingerbread cookie recipe is sure to delight. With a little bit of effort, you’ll create soft, chewy cookies that are perfect for decorating, gifting, or simply indulging in with a cup of hot cocoa.
What makes this gingerbread cookie recipe stand out is the rich depth of flavor achieved through the combination of dark brown sugar, blackstrap molasses, and warm spices like cinnamon and ginger. The resulting cookies are not only delicious but also have a beautiful structure that’s perfect for holding their shape when cut into festive designs. And they’re a fantastic activity to enjoy with family or friends as you decorate each one with your favorite icing and colorful sprinkles.
Why you’ll love gingerbread cookies
- A delightful blend of warm spices and sweetness.
- Fun to shape and decorate with family.
- Perfect for gifting and sharing during the holidays.
- Easy to make ahead and freeze for later enjoyment.
- Moist, chewy texture that stays fresh for days.
“These cookies taste amazing and are incredibly easy to make!”
Step-by-step overview
Making these gingerbread cookies is a straightforward process that consists of mixing dry and wet ingredients, chilling the dough, rolling it out, cutting shapes, and baking until just right. The important steps ensure that you achieve the perfect texture and flavor.
What ingredients do I need for gingerbread cookies?
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar (or light brown sugar)
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Ingredient notes & swaps
- Canola oil provides a neutral taste; you can use melted coconut oil or butter for a richer flavor.
- Molasses contributes a deep flavor; dark corn syrup can be an alternative but will alter the taste slightly.
- Brown sugar can be swapped with white sugar, but you’ll miss the rich flavor.
- All-purpose flour can be substituted with gluten-free flour blends for a gluten-free version.
How do I make gingerbread cookies step-by-step?
To create tender and flavorful gingerbread cookies, follow these simple steps:
- In a bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
- In a large mixing bowl, combine canola oil, blackstrap molasses, and dark brown sugar. Mix until combined.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually incorporate the flour mixture into the wet ingredients, adding one cup at a time to keep it manageable.
- The dough will be quite sticky. Transfer it to a heavily floured surface and knead in additional flour until the dough is no longer sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Preheat your oven to 350˚ F. Roll out the dough on a lightly floured surface to about 1/4 inch thick and cut into desired shapes.
- Bake on ungreased cookie sheets for about 8 minutes or until cookies are just starting to crack. Allow them to cool on the cookie sheet for 2 minutes before transferring to a wire rack.
Pro Tip: Make sure to flour your surfaces and your hands well when handling the sticky dough, as this will make rolling and cutting much easier!
Visual cues to look for include the cookies barely cracking on top, indicating that they are perfectly baked while still retaining a soft center.
Helpful cooking tips
- Chill the dough: This prevents the dough from spreading too much during baking, keeping your shapes defined.
- Flour generously: Always flour your work surface to prevent the dough from sticking.
- Don’t overbake: The cookies will continue to set even after you take them out of the oven. Pull them when they start to crack for a soft, chewy texture.
- Decorate after cooling: Make sure cookies are completely cool before icing or decorating to prevent melting.
How should I serve it?
These gingerbread cookies are delightful as is, but for festive flair, consider icing them with royal icing or glaze. Pair them with a warm mug of hot chocolate or spiced apple cider for a comforting treat. They also make for perfect homemade gifts; wrap a dozen in a decorative box or bag to share with friends and family.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can prepare the dough in advance and keep it wrapped in plastic in the refrigerator up to a week before baking. Alternatively, once baked, store cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the baked cookies. Just ensure they are well wrapped to avoid freezer burn.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How do I fix common issues?
If your cookies come out dry, it could mean overbaking—check them a minute or two earlier next time. If they’re too soft, ensure you’re measuring your flour accurately and not skimping on the chilling time. For bland cookies, consider advancing your spice mix or tasting your dough before baking to adjust flavors.
What variations can I try?
- Add-ins: Swap a teaspoon of spices for a touch of freshly grated nutmeg for a different flavor profile.
- Chocolate chips: Incorporate a handful of dark chocolate chips into the dough for an extra indulgent twist.
- Gluten-free option: Replace all-purpose flour with a 1:1 gluten-free flour blend to suit dietary needs.
- Dipped in chocolate: After baking, dip half of each cookie in melted chocolate for a delicious layer of flavor.
FAQs
Can I use a different type of molasses?
Yes, you can use light or regular molasses, but it will result in a milder flavor. Blackstrap brings a deeper richness that enhances the overall taste.
How can I tell when the cookies are done baking?
Look for edges that are firm and a surface that has started to crack slightly. The cookies should look set but still look soft in the middle.
Is it safe to eat raw cookie dough?
Due to raw eggs and flour, eating raw gingerbread dough isn’t recommended. Bake the cookies for a safe and delicious treat instead!
How do I ensure my cookies are soft?
Chilling the dough helps maintain moisture while baking, preventing them from becoming too dry. Also, avoid overbaking, as they will continue to cook on the baking sheet outside the oven.
With this gingerbread cookie recipe, you’re sure to make memories not just through their deliciousness but also through the joy of baking and sharing with loved ones. Enjoy the process as much as the result, and may your cookies be a centerpiece of holiday cheer!
Gingerbread Cookies
Ingredients
Method
- In a bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
- In a large mixing bowl, combine canola oil, blackstrap molasses, and dark brown sugar. Mix until combined.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually incorporate the flour mixture into the wet ingredients, adding one cup at a time to keep it manageable.
- The dough will be quite sticky. Transfer it to a heavily floured surface and knead in additional flour until the dough is no longer sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Preheat your oven to 350˚ F. Roll out the dough on a lightly floured surface to about 1/4 inch thick and cut into desired shapes.
- Bake on ungreased cookie sheets for about 8 minutes or until cookies are just starting to crack.
- Allow them to cool on the cookie sheet for 2 minutes before transferring to a wire rack.