These gingerbread cookies with all the delicious spices including ginger, cinnamon, cloves and nutmeg will make your kitchen smell like Christmas as soon as they are in the oven and the baked cookies do not only look fantastic but also taste so good.
Tools & Equipment
- Medium bowl
- Stand mixer fitted with paddle attachment
- Silicone spatula
- Parchment paper
- Plastic foil
- Silicone baking mat
- Rolling pin
- Cookie cutter
- 2 large baking sheets
- 2 small bowls
- 2 squeeze bottles
Recipe tips for making Gingerbread Cookies
- Spices: the amount of ginger, cinnamon, cloves and nutmeg used is quite small. You can taste it in the cookies, but it is not very intense. If you like it stronger, you can adjust it by using higher amounts.
- Chill the dough: After rolling out the dough on a silicone baking mat, the dough must be refrigerated for at least 2 hours. I left it in the fridge overnight and the next day it was really easy to cut it using a cookie cutter.
- Temperature of the dough: if the dough gets to warm at any point to hold its shape, put it back in the fridge for a few minutes until firm again.
- The glaze: if you don’t have a squeeze bottle, transfer the glaze into a piping bag. A ziptop bag, with a small hole in the corner, also works perfectly.
- Storage: the baked non glazed cookies can be stored in the freezer for a few months! To do this, place a tray of cookies in the freezer until firm and then transfer them to an airtight container. If the cookies are already glazed, they will stay fresh for 2-3 weeks when stored in a covered jar, tin or wrapped in foil. Keep them in a cool and dry place.
Gingerbread cookies are a great gift, because they look so amazing. All you have to do is to put a bunch of cookies in a nice transparent bag, add a ribbon and that’ s it! So simple.
Difficulty: medium, because the cookies itself are easy to make. In my case decorating with the glaze was more work, because I used several colors and decorated all cookies.
Taste: so deliciously christmassy.
Texture: soft on the inside and crispy on the outside
PROS: perfect texture and taste.
CONS: I only enjoy these cookies during holiday season.
For the Cookies:
- 380g flour
- 3g baking powder
- 2g baking soda
- 2g salt
- 2g ground ginger
- 2g ground cinnamon
- 0,5g ground cloves
- 0,5g ground nutmeg
- 170g unsalted butter, at room temperature
- 100g light brown sugar
- 168g molasses
- 1 large egg
For the Glaze:
- 250g powdered sugar
- 30-45ml milk
- 1g vanilla extract
- green and red food colouring, as desired
For the Cookies:
- Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and brown sugar at medium to high speed until combined and smooth, 1 to 2 minutes.
- Add the egg and molasses and beat until combined. Slowly add the flour mixture at low speed and beat until it is incorporated. Shape the dough into a thick disk and divide it into two equal parts. Place one half on a silicone baking mat, cover with plastic wrap and roll out with a rolling pin to a thickness of 1,9cm/1/4-inch. Place it in the fridge until chilled, about 2 hours or overnight. Do the same with the remaining dough.
- Preheat the oven to 177°C/350°F Line 2 large baking sheets with parchment paper.
- Remove the dough from the fridge, use a cookie cutter to cut out shapes from the dough and place them on the prepared baking sheets (keep at least 1,3cm/1/2-inch apart). Re-roll the remaining dough to 1,9cm/1/4-inch thickness and cut out more shapes until all is used.
- Bake for 10 to 12 minutes until the cookies are set and slightly brown at the edges, rotating the sheets halfway through. Allow the cookies to cool on the sheets for 3 minutes and then place them on a wire rack to cool completely.
For the Glaze:
- In a medium bowl, whisk together powdered sugar, milk and vanilla extract until thick and smooth. Add more milk if the glaze is too thick, or more sugar if it is too thin.
- Divide the glaze in two small bowls, add red and green food coloring until you get the color you want.
- Transfer the glaze into a squeeze bottle and decorate the cookies as desired.
- Allow to set before serving or storing.
Recipe adapted from handletheheat.