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Our Simple Gingerbread Cookie Recipe

Warmth in Every Bite: My Homemade Gingerbread Cookie Recipe

Welcome to my cozy corner of the internet, where the scent of warm spices and the joy of baking come together. I'm thrilled to share this recipe that has been a highlight of my holiday traditions for as long as I can remember – homemade gingerbread cookies. I have tried it in so many iterations, but I always come back to this one.

There's something magical about the holiday season, and for me, that magic is encapsulated in the rich aroma of ginger, cinnamon, and molasses wafting through the kitchen. Gingerbread cookies have the power to transport us back to childhood, evoking memories of cozy evenings spent decorating cookies with loved ones and eagerly awaiting that first, perfectly spiced bite.

Now, let’s talk about a really important part of this recipe. Something that I sometimes don’t know how I feel about - Molasses!

Molasses is a dark, viscous by-product of the sugar refining process from sugarcane or sugar beets. The benefits are that it is rich in iron, potassium and magnesium. It has a robust, bittersweet flavor with notes of caramel and toffee. Sometimes I love it and sometimes I think it’s too much for me. In this recipe, it’s just right.

If you don’t have molasses, or you don’t like it, you can easily substitute with:

Dark Corn Syrup (similar consistency and sweetness, but not the same distinctive flavors)
Maple Syrup (a little sweeter than molasses, but less viscous)
Honey (also sweeter than molasses)
Brown Sugar: Combine one cup of white sugar with one tablespoon of molasses, and adjust the ratio based on the desired level of sweetness.
Date Syrup (has a rich, caramel-like sweetness, and adjust quantities to match the intensity of molasses in the recipe)

In this blog post, I invite you to join me on a journey of creating your own moments of warmth and joy. We'll explore a simple yet delightful gingerbread cookie recipe that strikes the perfect balance between spiciness and sweetness. From mixing the dough to shaping the cookies and watching them bake to golden perfection, every step is a celebration of the season.

So, dust off your apron, preheat the oven, and let's dive into the heartwarming world of homemade gingerbread cookies. Get ready to embrace the holiday spirit, one delicious gingerbread cookie at a time!

Our Simple Gingerbread Cookie Recipe

Yield: 24-30 cookies

Author: Mae

Prep time: 20 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 32 M

Whisk Up Holiday Magic with Our Perfectly Spiced Gingerbread Cookies: A Sweet Symphony of Christmas Flavor!

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Ingredients

Cookie Dough

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg, or whole grated nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup packed brown sugar
1 large egg
1/3 cup molasses (or honey or golden syrup)
1 teaspoon vanilla extract
zest of a large orange
zest of a large lemon
optional: granulated sugar to roll cookie dough balls before baking
optional: colourful sprinkles

Simple Icing

1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1-2 drops of food colouring (as desired)

Instructions

To prepare and bake the cookie dough

Mix all dry ingredients in a large bowl (flour, cinnamon, ginger, baking soda, nutmeg and salt) until well combined
In a stand mixer or using a mixer attachment, cream the softened butter and brown sugar until well combined - sugar grains are no longer distinctly visible and mixture is light and fluffy
Add in egg, molasses and vanilla, and mix on medium speed until combined. Reduce mixer speed to low, or use a spatula and gradually fold in the dry ingredient mixture.
Finish up by adding the orange and lemon zest
Divide dough into 2 or 3 portions and wrap in cling film. Refrigerate for at least an hour. If your refrigeration time exceeds 3 hours, you will need to knead the dough on a floured surface to get it soft again.
Preheat oven to 350 degrees Fahrenheit.
Using cookie cutters, cut desired shapes out of the dough. If you do not want to use cookie cutters, you can scoop portions of the dough using an ice cream scoop and the flatten a little bit with the bottom of a glass or your rolling pin.
Toss cookie pieces in granulated sugar (optional)
Place the cookie pieces on place on a parchment paper lined baking tray approximately 2 to 3 inches apart to allow room for them to spread as they bake
Bake for 10-12 minutes. When they are ready, remove the trays from the oven and allow cookies to cool on the baking tray for at least 15 minutes. Transfer to a wire rack to finish cooling.
If you opt to use the icing, follow the instructions in the next section to make the icing for decoration.
Serve immediately or store in an air tight container for later.

To prepare the simple icing for decorating

Mix all ingredients in a medium sized bowl until combined
Insert in a piping bag with desired piping tips, depending on your desired design
Decorate your cookies as you please!