Name: The Best Gingerbread Cookies Recipe / Simply Delicious
Prep time: 20 min
Total time: 35 min
Yield: 48
Ingredients: 6 cups flour1 tsp. Baking soda1/2 tsp. Baking powder2 sticks butter (1 cup)1 cup Brown sugar4 tsp. ground ginger4 tsp. cinnamon1 1/2 tsp. salt2 Large eggs1 1/2 cups Molasses; 4 TB butter, room temperature4 cups powdered sugar4 Tablespoons milk

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.

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

Frosting Ingredients

4 TB butter, room temperature
4 cups powdered sugar
4 Tablespoons milk

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 (1/2 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 Tablespoons 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 cups 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

Jan Howell

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

Course
- Dessert

INGREDIENTS

- 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 Tablespoons 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.

With the mixer running on low speed gradually add the molasses and mix until combined, about 30 seconds.

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.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

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.

Refrigerate the cut gingerbread for 5 minutes (meanwhile you can roll out the other dough ball).

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!!

Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

FROSTING

Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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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.