Gingerbread Cookies are wonderfully chewy and perfectly spiced with molasses, cinnamon, ginger, and cloves.
Christmas just isn’t Christmas without the smell of gingerbread cookies baking. Their flavor and smell is irresistible.
- Make the dough. To make the dough, you’ll need a food processor. Mix together the dry ingredients in the food processor and then add the wet ingredients and process until a soft dough forms.
- Refrigerate the dough. Once the dough is made, briefly knead it and divide it in two. Wrap each piece in plastic wrap and refrigerate for 1 to 24 hours.
- Roll out the dough. Work with one piece of dough at a time, leaving the other one in the refrigerator. Roll the dough out between 2 pieces of parchment paper until it is 1/4-inch thick. Peel off the top layer of parchment paper and use cookie cutter to cut as many cookies as you can. Re-roll the scraps and cut more cookies. Peel the dough away from the cookies and peel the cookies off the parchment paper.
- Bake the cookies. Place cookies on baking sheet and bake for 9 to 10 minutes. Let cool 10 minutes before removing them from the cookie sheets.
How to decorate?
The sky is the limit when it comes to decorating gingerbread cookies. You’ll want to start with decorating icing, ehither store-bought or homemade. To make some, mix together 2 cups of confectioners’ sugar with 2 to 3 tablespoons of milk. You can use a ziplock bag with the corner snipped to decorate the cookies with it. A toothpick dipped in the icing also makes a great tool for making eyes, noses, buttons and lines.
While the icing is still wet, you can decorate with all kinds of sprinkles and colored sugars.
Try These Other Gingerbread Recipes:
- Sweet and Spicy Gingerbread
- Chewy Gingerbread Sandwich Cookies
- Gingerbread Steel-Cut Oatmeal
- Gingerbread Brownies with Cream Cheese Frosting
- 3 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 3/4 cup molasses
- 2 tablespoons milk
- storebought white decorating icing
- sprinkles and colored sugar
- In a food processor, process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt until combined.
- Add melted butter, molasses and milk and process until a soft dough forms, about 20 seconds. Scrape down the sides of the bowl if necessary to get everything mixed evenly.
- Spray counter with baking spray with flour and knead dough for about 30 seconds. Divide dough in half and shape each piece into a disc, wrap with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator and roll it out between 2 pieces of parchment paper until it is 1/4-inch thickness. Peel off top piece of parchment paper.Note: You'll need to work quickly. The dough is easier to work with while it is cold.
- Use a cookie cutter to cut cookies out. Peel away the dough from around the cookies and reroll scraps.
- Bake cookies on baking sheets for 9 to 10 minutes. Let cool 10 minutes before removing from baking sheet to decorate.
- Repeat with second piece of dough.
- Decorate cookies.
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Recipe Source: Cook’s Country
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