The holidays just feel sweeter when the smell of freshly baked Gingerbread Cookies drifts through the house. There’s something timeless about mixing warm spices, rolling out dough, and cutting out festive shapes that makes gingerbread the ultimate at-home holiday bake. Whether you’re whipping up a batch for a cookie exchange, gifting tins to friends, or enjoying them straight from the oven with a mug of something warm, these cookies bring instant cheer.
Embrace the season, slow down for a moment, and let a tray of homemade gingerbread set the holiday mood.
Ingredients:
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Gingerbread Cookies Recipe:
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Salted Butter (Softened): 1 cup
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White Sugar: ½ cup
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Light Brown Sugar: 1 cup
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Large Eggs: 2
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Pure Vanilla: 2 tsp
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Molasses: 2 Tablespoons
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Salt: 1½ tsp
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Baking Soda: ½ tsp
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Cinnamon powder: 1¼ tsp
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Ground ginger powder: 1 tsp
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All spice powder: ½ tsp
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All Purpose Bleached Flour: 2¼ cup (add another ¼ cup if dough is too sticky)
Topping:
Instructions
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Preheat oven to 375°F.
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In a large mixing bowl, cream butter and sugars together using a hand mixer/Kitchen Aid on medium speed until the mixture is smooth.
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Add eggs, molasses, vanilla, salt, and baking soda to the butter mixture. Mix until no separation of liquids is seen, and once well mixed, add the spices right after (cinnamon, ginger, and all spice).
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Mix on medium speed until ingredients are blended and smooth.
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Add flour.
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Mix on low speed until flour is no longer loose, and medium speed only until flour is blended fully (add ¼ cup extra flour if dough seems too sticky after this step), and mix on low to medium speed.
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Line a cookie sheet with parchment paper.
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Scoop cookie dough using a medium-sized cookie scooper, slightly rounded, and place at least 2 inches apart onto a cookie sheet (approx. 1.75 tablespoons of dough for each cookie).
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Dip the tops of the dough balls into the crystallized sugar mixture (red, green, white), and place the dough balls sugar-side-up on a baking sheet.
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Bake at 375°F for 9-11 minutes, taking out when tops are still light, but edges are brown.
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Slide parchment paper with cookies off the baking sheet directly onto the counter for cooling. (If not using parchment paper, let cookies sit for one minute and then remove to cool on the counter or wire rack).