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.

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 (optional)
  • 4 cups powdered sugar
  • 4 TB milk

The amount of milk varies every time, and it’s really easy to add too much milk, so take it easy and just add a little at a time until you get the right consistency.

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 with a whisk.

2- In another bowl, cream (1 cup) butter, (1 cup) brown sugar.

Add (two) eggs and mix. Stir in the dry ingredients until the dough comes together.

3- With the mixer running, slowly drizzle in (1 1/2 cups) molasses. 

Add the flour a little until the dough comes together.

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

5- Divide the dough in half, forming each into a disk.

Wrap each disc 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- Remove one disc 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.

7- Bake for 9-11 minutes. This will vary depending on the size of the cookie and your oven.

The cookies are done when they puff slightly and start to crack, and when you touch them lightly with your finger the cookie springs back.

Do not let the cookies brown on the bottom or they will be crunchy.

8-  When the baking is done, slide the parchment paper (with cookies on it) off of the cookie sheet and onto a cooling rack.

Do not overbake!!

Allow cooling to room temperature before frosting.

9- For the icing, mix about 4 cups of powdered sugar and about 3 TBSP of milk  together to form the glaze. It’s never exact and the amount of milk varies every time, and it’s really easy to add too much milk, so take it easy and just add a little at a time until you get the right consistency.

Hold each gingerbread cookie and dip the top into the bowl of icing. Use an offset spatula or the flat side of a knife to scrape off extra icing and leave a nice smooth surface.

Place the cookies back on the parchment to allow the icing time to set up.

After about an hour you can stack the cookies.

Keep the cookies in an airtight container.

They stay soft and delicious for several days.

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 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

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 with a whisk.

2

In another bowl, cream (1 cup) butter, (1 cup) brown sugar.

Add (two) eggs and mix. Stir in the dry ingredients until the dough comes together.

3

With the mixer running, slowly drizzle in (1 1/2 cups) molasses. 

Add the flour a little until the dough comes together.

4
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
 
5

Divide the dough in half, forming each into a disk.

Wrap each disc 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

Remove one disc 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.

7

Bake for 9-11 minutes. This will vary depending on the size of the cookie and your oven.

The cookies are done when they puff slightly and start to crack, and when you touch them lightly with your finger the cookie springs back.

Do not let the cookies brown on the bottom or they will be crunchy.

8

When the baking is done, slide the parchment paper (with cookies on it) off of the cookie sheet and onto a cooling rack.

Do not overbake!!

Allow cooling to room temperature before frosting

FROSTING

1

Mix about 4 cups of powdered sugar and about 3 TBSP of milk  together to form the glaze.

It’s never exact and the amount of milk varies every time, and it’s really easy to add too much milk, so take it easy and just add a little at a time until you get the right consistency.

2

Hold each gingerbread cookie and dip the top into the bowl of icing.

Use an offset spatula or the flat side of a knife to scrape off extra icing and leave a nice smooth surface.

3

Place the cookies back on the parchment to allow the icing time to set up.

After about an hour you can stack the cookies.

Keep the cookies in an airtight container.

They stay soft and delicious for several days.

Enjoy!

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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.

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