The Best Gingerbread Cookies Recipe / Simply Delicious
These gingerbread cookies are simply delicious. The ginger flavor is not overbearing, they are not too sweet and the texture is a joy to bite into.
You can frost the cookies or simply leave them unfrosted. A layer of white frosting really makes the cookies pop.
You can frost the cookies or simply leave them unfrosted. A layer of white frosting really makes the cookies pop.
Wrap a few in a cellophane bag and give them as a yummy holiday treat.
I like to make a double batch and freeze some of them so we can have a little treat whenever we want a little yumminess.
TIP: I love this rolling pin. It helps to keep the cookies all the same thickness. You can get it here.
Ingredients Gingerbread Cookies
- 6 cups flour
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 2 sticks butter (1 cup)
- 1 cup Brown sugar
- 4 tsp. ground ginger
- 4 tsp. cinnamon
- 1 1/2 tsp. salt
- 2 Large eggs
- 1 1/2 cups Molasses
Frosting Ingredients
- 4 TB butter, room temperature
- 4 cups powdered sugar
- 4 TB milk
Gingerbread Cookie Instructions
1- In a medium size mixing bowl combine 6 cups flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1 1/2 tsp. salt, and 4 tsp each ground ginger and cinnamon. Mix well
2- In another bowl, cream together 1/2 cup butter (2 sticks) butter and 1 cup brown sugar. Mix well.
3- Add 2 eggs to the butter mixture and mix well. Slowly add the flour combination and mix well.
4- With the mixer running on low speed gradually add 1 1/2 cups molasses and mix until combined, about 30 seconds.
5- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
6- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
7- Remove one ball of dough from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread with cookie cutters and place them on the prepared baking sheets.
8- Remove one ball of dough from the fridge/freezer and place it on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread with cookie cutters and place them on the prepared baking sheets.
9- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!
11- Remove the cookies to a wire rack. Allow cooling to room temperature before frosting.
12- Add 4 TB of butter, 4 TB of milk, and 4 cups of powdered sugar to a bowl. Mix until smooth. Add an additional cup of powdered sugar and mix until smooth. Add frosting to the piping bag if desired.
The Best Gingerbread Cookies Recipe / Simply Delicious
These gingerbread cookies are simply delicious. The ginger flavor is not overbearing, they are not too sweet and the soft and chewy texture is a joy to bite into.
- Prep Time20 min
- Total Time35 min
- Yield48 depending on size of cookie
- Serving Size1 cookie
INGREDIENTS
COOKIES
- 6 cups flour
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 2 sticks butter (1 cup)
- 1 cup Brown sugar
- 4 tsp. ground ginger
- 4 tsp. cinnamon
- 1 1/2 tsp. salt
- 2 Large eggs
- 1 1/2 cups Molasses
FROSTING
- 4 TB butter, room temperature
- 4 cups powdered sugar
- 4 TB milk
INSTUCTIONS
In a medium size mixing bowl combine flour, baking soda, baking powder, salt and spices. Mix well.
In another bowl, cream together the butter and brown sugar.
Add the eggs to the butter mixture and mix well. Slowly add the flour combination and mix well.
FROSTING
Jan Howell
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
