The Best Gingerbread Cookies Recipe / Simply Delicious

gingerbread cookies photo

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.

gingerbread cookies

You can frost the cookies or simply leave them unfrosted. A layer of white frosting really makes the cookies pop.

gingerbread cookies

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.

gingerbread cookies freezer

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.

The Best Gingerbread Cookies Recipe / Simply Delicious

gingerbread cookies photo

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

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

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

INSTUCTIONS

1

In a medium size mixing bowl combine flour, baking soda, baking powder, salt and spices. Mix well.

2

In another bowl, cream together the butter and brown sugar. 

3

Add the 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 the molasses and mix until combined, about 30 seconds.
 
5
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.
6
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
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
Refrigerate the cut gingerbread for 5 minutes (meanwhile you can roll out the other dough ball).
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!!
10
Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
11
Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

FROSTING

12
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.

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Jan Howell

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.

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