Gingerbread Cookies

In our family, we make these old-fashioned gingerbread cookies every Christmas. A handful of ingredients form a deliciously spiced dough that’s perfect for cutting into fun shapes, baking, and decorating during the holiday season.

Gingerbread Cookies Ingredients

Substitutions And Additions

MOLASSES: If you don’t have molasses, you can substitute it with dark corn syrup or honey. However, note that this will alter the flavor.

WHITE VINEGAR: If you don’t have white vinegar on hand, you can use apple cider vinegar. It will still provide the necessary acidity for the recipe without significantly changing the taste.

GROUND CINNAMON: You could substitute apple pie spice in place of plain cinnamon for a delightful twist to the dessert.

GROUND CLOVES: Allspice can be a good substitute for ground cloves. It has a similar warm and spicy flavor profile.

DECORATIONS: Besides festive icing and sprinkles, you could also add M&M’s, Red Hots, colored sanding sugar, powdered sugar, melted dark chocolate, or melted white chocolate on top of these ginger cookies.

Remember, any substitutions may alter the taste and texture of the recipe, so use them at your discretion.

How To Make This Gingerbread Cookies Recipe

Making perfectly spiced gingerbread cookies is a straightforward process:

STEP ONE: In the bowl of a stand mixer or with a hand mixer, cream together the shortening, sugar, and salt on medium speed until smooth.

Add the egg, molasses, and white vinegar; beat well.

STEP TWO: In a separate bowl, sift together the flour, baking soda, ground cinnamon, ground cloves, and ground ginger.

STEP THREE: A little at a time, add the dry ingredients into the bowl with the wet ingredients and mix until well combined. The cookie dough will be thick.

STEP FOUR: Cover with plastic wrap and chill for at least 2 hours. The dough should be cold to properly be rolled out.

STEP FIVE: Preheat oven to 375°F. Grease or line large baking sheets with parchment paper and set aside.

For the best cookie shapes, you’ll be cutting cookies individually.

If preferred, the dough can all be rolled out at once and then cut into shapes. However, this process will make transferring the cut-out dough to the baking sheet – without distorting its shape – much more tricky,

STEP SIX: Remove the dough from the refrigerator and keep the dough in 1 big pile. Cut out 2 sheets of parchment paper, at least 1 inch bigger than the cookie cutter.

STEP SEVEN: On one of the pieces of parchment paper, take a 1-inch ball of dough and roll it out to be ⅛ inch thick (add flour to the rolling pin if it’s sticking).

When rolling out the dough, aim for consistent thickness. This ensures even baking and prevents some cookies from burning while others are undercooked.

For a perfect balance between crisp edges and a soft center, aim to roll the dough to about 1/4-inch thickness.

Press the cookie cutter into the flattened dough, and remove the excess dough scraps around the edge, adding it back to the big ball of dough.

Remove the cookie cutter. Take the other piece of parchment paper, place it on top of the cut-out dough, and flip it over.

STEP EIGHT: Gently peel the top piece of paper off (the cookie will now be upside down).

Then gently flip the dough back over onto the parchment-lined baking sheet (spacing the cut-out cookies 1 inch apart) and peel the top paper off (the cookie will now be right-side up again).

This ensures a perfect shape.

STEP NINE: Bake cookies for five to six minutes or until firm.

Gingerbread cookies can go from perfect to overbaked in a matter of minutes. Always keep an eye on them, especially during the last few minutes of baking.

It’s essential to remember that cookies continue to cook a bit even after being removed from the oven due to the residual heat. So, if they are just slightly soft in the center but firm around the edges, they will likely set up perfectly as they cool on the baking sheet.

A perfectly baked gingerbread cookie will have a slight bounce-back when lightly pressed. It shouldn’t feel hard or crunchy but should have a certain resilience to it.

STEP TEN: Use royal icing and candies of your choice to decorate and serve!

How To Make Royal Icing

1. In a stand mixer, add the meringue powder and powdered sugar, then add vanilla and turn the mixer on low speed.
2. Pour in ½ cup of water. Turn the mixer on high until it starts to increase in volume, then add a tablespoon of water at a time until the frosting falls from the whisk in a slow stream.
3. Place icing in a piping bag with a small round tip. I suggest using a #2 or #3 tip for this cookie decorating project.

You can store leftover royal icing in an airtight container in the refrigerator for up to 2 weeks.

Before using it again, give it a good stir to smooth out any inconsistencies. If the icing appears too thick after refrigeration, you can thin it out with a few drops of water.

How To Serve Chewy Gingerbread Cookies

Whether you’re sipping on a warm drink or looking for a dessert centerpiece, we’ve got you covered with our Christmas gingerbread cookies.

WITH A HOT BEVERAGE: The spices in gingerbread cookies pair wonderfully with a mug of classic hot chocolate, a latte or . The warmth of the drink softens the cookie, making each bite melt in your mouth.

WITH A COLD BEVERAGE: Pair your gingerbread cookies with an ice-cold glass of eggnog. Additionally, try our signature seasonal punches such as our party punch, Grinch punch or Christmas punch with ginger ale.

WITH AN ALCOHOL DRINK: For an adult twist, serve alongside a hot drink with alcohol such as Christmas hot chocolate or drunken Rudolph.

Or amp up the fun factor with cold Christmas cocktails including our Grinch cocktail, Christmas morning punch or cranberry cocktail.

ON A COOKIE TRAY: Add them to a cookie platter along with our Christmas pinwheels and Grinch snowball cookies.

When To Serve

GIFT GIVING: Pack them in decorative tins or boxes and gift them to friends, family, or coworkers. They make for a thoughtful homemade present.

COOKIE EXCHANGE PARTIES: These cookies are a hit at cookie swap events, where participants bring different cookie varieties to exchange.

HOLIDAY PARTIES: Kids love decorating gingerbread cookies. Serve them at Christmas parties and provide various toppings for a fun decorating activity.

Want more gingerbread recipes? We love this gingerbread fudge, this delicious gingerbread cake, and these yummy gingerbread truffles.

Storing This Gingerbread Cookie Recipe

Before storing, always ensure that these chewy gingerbread cookies have cooled completely to room temperature. This prevents condensation from forming inside the storage container, which can make the cookies soggy.

MAKE AHEAD: Gingerbread cookie dough is quite forgiving and perfect for making in advance.

If you’re planning ahead, you can prepare the dough and store it in an airtight container in the refrigerator for up to three days. If you prefer, you can also freeze the raw dough and bake it fresh when needed.

When you’re ready to bake, simply take it out, let it come to room temperature for easier handling, and proceed with rolling and cutting.

ON THE COUNTER: Before being decorated, the cookies can be stored in an airtight container for two to three weeks.

After the icing has been applied, store them in an airtight container and eat them within one week.

IN THE FRIDGE: Once baked and cooled, if you haven’t decorated them yet, the cookies can be stored in an airtight container for two to three weeks.

Make sure to store these cookies away from foods with strong odors, like onions or garlic, as they can absorb these smells.

If they’re decorated with icing, it’s best to consume them within one week to enjoy their optimal texture and flavor.

If your gingerbread cookies are decorated, especially with royal icing, ensure the icing has set and hardened before storing. Avoid stacking them to prevent the decorations from getting damaged.

IN THE FREEZER: For longer storage, you can freeze the baked cookies before decorating. To do this, place the cookies on a baking sheet in a single layer and freeze until solid.

Once frozen, transfer them to a freezer bag or sealed container, separating layers with parchment paper to prevent sticking.

They can be stored this way for up to three months.

REHEATING:

Ready to enjoy your frozen cookies again? If you prefer your gingerbread cookies with a firmer texture or don’t want to risk altering their consistency, simply allow them to come to room temperature.

If you’ve frozen your gingerbread cookies and want to enjoy them warm, you can reheat them in the oven.

Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet. Warm them for about 5-7 minutes.

If you’re in a hurry, you can also use the microwave. Place a cookie on a microwave-safe plate and heat on medium power for 10-15 seconds.

However, be cautious as microwaving can alter the cookie’s texture, making it softer.

Why We Love This Recipe

There’s something magical about gingerbread cookies. They evoke memories of decorating cookies with family, sipping hot cocoa by the fireplace and the anticipation of holiday celebrations

CHEWY GOODNESS: While some gingerbread recipes can be overly hard or too soft, this one nails the perfect chewy texture. It’s soft enough to sink your teeth into, yet firm enough to hold its shape.

VERSATILITY: Whether you’re crafting intricate gingerbread houses, adorable gingerbread men, or simple round cookies, this dough is versatile and easy to work with.

NATURAL SWEETNESS: The rich molasses in this recipe not only imparts a deep, caramel-like sweetness but also gives the cookies their signature dark hue.

Biting into a freshly baked gingerbread cookie, you’ll find a delightfully soft texture combined with subtle crunchy edges.

All of the spices intermingle, from sweet molasses mixed with classic ginger notes to cinnamon and cloves. You’ll love this sweet and spicy flavor, whether you make gingerbread men or another favorite shape.

More Gingerbread Recipes You’ll Love

• Soft Gingerbread Cookies
• Gingerbread Kiss Cookies
• Gingerbread
• Gingerbread Cupcakes
• Gingersnaps