Perfect Gingerbread Cookies To Make For Christmas
Christmas time brings a season of baking many different kinds of cookies. Out of all the cookie varieties, gingerbread is definitely a hallmark of the Christmas season! Because these gingerbread cookies are made with molasses and warming fall spices, they are perfectly paired with hot cocoa or a tall glass of milk!
This classic christmas cookie is perfect for serving on a desert table or as a kid’s cookie decorating activity!
When to Serve Gingerbread Cookies
Although you can make gingerbread cookies any time of year, they do tend to be a seasonal favorite. Although typically enjoyed around Christmas, I enjoy having a gingerbread cookie during the cold fall and winter months.
If you are often hosting guests, I recommend keeping some raw cookie dough in the freezer no matter the time of year. Being able to pull out some prepared cookie dough and quickly baking some fresh cookies will always be a hit!
Freezing Gingerbread Cookies
Freezing raw cookie dough is a great way to always have a sweet treat ready to go for hosting or whenever you want! This gingerbread cookie recipe is no exception.
Since gingerbread cookies are rolled out and cut with a variety of cookie cutter shapes, I recommend storing this dough in a way that is easy to remove cookie dough. This could be in a plastic deli style container or just wrapped really well in a few layers of plastic wrap.
When you want to bake cookies, remove from the freezer and let the dough thaw. Remove from the container or plastic wrap, roll out the dough and cut with cookie cutters! All that’s left to do is bake and enjoy.
Substitutions
Although baking tends to be more of a science than an art, there are a few substitutions that you can make in this recipe and you should achieve a similar result.
The first substitution is for butter. Although butter aids in making a great flavor, you may also use coconut oil, lard or tallow. These options should perform similarly to the butter. However, I strongly recommend only using an alternative if you do not have butter available or your diet requires you to use a different baking fat.
The second substitute would be for the sugar. You can use a number of different sweetener options. This could include maple sugar, sucanat, coconut sugar, or date sugar. I caution you when choosing to use honey or maple syrup. Since they are not a granulated type of sugar like the others mentioned, your cookies will likely turn out different than if you used a sugar that is granulated.
The last substitution is for vanilla extract. The only other option I would suggest is to use vanilla bean paste. Vanilla bean paste (like this homemade one!) will ensure the vanilla flavor is still present.
Storing Gingerbread Cookies
While these gingerbread cookies are best enjoyed as soon as possible, they can be stored for a short time. To ensure the highest freshness is retained, I recommend storing these cookies in an air thigh food storage container. Just be sure all the cookies are completely cool before placing the lid on the container.
Looking for more recipes? You might enjoy this delicious granola or this cinnamon spice zucchini bread.
The Shelf Life Of Homemade Gingerbread Cookies
If you make these ahead of an event, I recommend making them as close to the event as possible. These cookies are best enjoyed within 2-3 days of baking for maximum freshness. However, I’ve still found them delicious 5-7 days after baking.
Ingredients and Tools for Gingerbread Cookies
2½ cups All-Purpose Flour
1½ teaspoon Ginger
1 teaspoon Nutmeg
2 tsp Cinnamon
½ teaspoon Sea Salt – I like to use Redmond Real Salt for the minerals!
2 teaspoons Baking Powder
½ cup Butter, room temperature
½ cup sugar
1 egg
½ cup light molasses
Frosting
2 cups sifted confectioners’ sugar
2½ to 3 tablespoons milk
Decorations
Colored sugar, jimmies, nonpareils and sugar pearls
A Medium Bowl
Stand mixer or hand mixer – I use my KitchenAid Stand Mixer for convenience but a hand mixer or a bowl and spoon will work just as well.
Flour Sifter – this will be used to sift together your flour, spices, baking powder and salt. If you don’t have a flour sifter, shaking a fine meshed strainer over a large bowl will work just as well.
Plastic wrap or parchment paper – for chilling & storing your cookie dough.
Cookie trays
Directions for Gingerbread Cookies
1. Sift or whisk together flour, ginger, nutmeg, cinnamon, salt, and baking powder; set aside.
2. In the bowl of your stand mixer, beat together room temperature butter, sugar, and egg until fluffy. Add molasses; mix well.
3. Gently mix in half of the flour mixture until smooth.
4. Add the rest of the flour mixture, mixing until the dough is all one color.
5. With your hands, shape dough into a ball and wrap in plastic wrap or parchment paper. Refrigerate 2 hours or overnight.
6. After the dough is chilled, preheat the oven to 375F. Lightly grease cookie sheets.
7. Divide dough into two parts. Return one part to the refrigerator.
8. On a well-floured surface, roll out dough about ⅛ inch thick.
9. Using your desired cookie cutters, cut out each cookie from the rolled out dough.
10. Using a spatula under each cookie, lift and place on prepared cookie sheets about 1 inch apart. Form the leftover dough into a ball and reroll making sure to flour the surfaces again. Repeat with remaining dough in the refrigerator.
11. Bake for 8 to 10 minutes, or until lightly browned.
12. Remove from the pan to a cooling rack until fully cool.
13. Make Frosting: In a small bowl, mix together confectioners’ sugar and milk with a spoon until smooth. If the frosting is too thick, add more milk.
14. Spread frosting over cooled cookies and decorate as desired.
MAKES 3-5 DOZEN
FAQ:
When Do I Serve Gingerbread Cookies?
Although you can make gingerbread cookies any time of year, they do tend to be a seasonal favorite. Although typically enjoyed around Christmas, I enjoy having a gingerbread cookie during the cold fall and winter months.
If you are often hosting guests, I recommend keeping some raw cookie dough in the freezer no matter the time of year. Being able to pull out some prepared cookie dough and quickly baking some fresh cookies will always be a hit!
Can I Freeze Gingerbread Cookies?
Freezing raw cookie dough is a great way to always have a sweet treat ready to go for hosting or whenever you want! This gingerbread cookie recipe is no exception.
Since gingerbread are cookies that are rolled out and cut with a variety of cookie cutter shapes, I recommend storing this dough in a way that is easy to remove dough. This could be in a plastic deli style container or just wrapped really well in a few layers of plastic wrap.
When you want to bake cookies, remove from the freezer and let the dough thaw. Remove from the container or plastic wrap, roll out the dough and cut with cookie cutters! All that’s left to do is bake and enjoy.
What Can I Use Instead of Butter?
Although butter aids in making a great flavor, you may also use coconut oil, lard or tallow. These options should perform similarly to the butter. However, I strongly recommend only using an alternative if you do not have butter available or your diet requires you to use a different baking fat.
What Can I Use Instead of Cane Sugar?
You can use a number of different sweetener options. This could include maple sugar, sucanat, coconut sugar, or date sugar. I caution you when choosing to use honey or maple syrup. Since they are not a granulated type of sugar like the others mentioned, your cookies will likely turn out different than if you used a sugar that is granulated.
What Can I Use Instead of Vanilla Extract?
The only other option I would suggest is to use vanilla bean paste. Vanilla bean paste (like this homemade one!) will ensure the vanilla flavor is still present.
How Do I Store Gingerbread Cookies?
While these gingerbread cookies are best enjoyed as soon as possible, they can be stored for a short time. To ensure the highest freshness is retained, I recommend storing these cookies in an air thigh food storage container. Just be sure all the cookies are completely cool before placing the lid on the container.
What’s The Shelf Life Of Homemade Gingerbread Cookies?
If you make these ahead of an event, I recommend making them as close to the event as possible. These cookies are best enjoyed within 2-3 days of baking for maximum freshness. However, I’ve still found them delicious 5-7 days after baking.
Did you try this recipe? I’d love to hear from you! Tag @MissysHomestead on instagram or comment below.
Easy Gingerbread Cookies
Equipment
- A Medium Bowl
- Stand Mixer or Hand Mixer
- Flour sifter or whisk
- Plastic wrap or parchment paper
- Cookie trays
Ingredients
- 2½ cups All-Purpose Flour
- 1½ teaspoon Ginger
- 1 teaspoon Nutmeg
- 2 tsp Cinnamon
- ½ teaspoon Sea Salt – I like to use Redmond Real Salt for the minerals!
- 2 teaspoons Baking Powder
- ½ cup Butter room temperature
- ½ cup sugar
- 1 egg
- ½ cup light molasses
Frosting
- 2 cups sifted confectioners’ sugar
- 2½ to 3 tablespoons milk
Decorations
- Colored sugar, jimmies, nonpareils and sugar pearls
Instructions
- Sift or whisk together flour, ginger, nutmeg, cinnamon, salt, and baking powder; set aside.
- In the bowl of your stand mixer, beat together room temperature butter, sugar, and egg until fluffy. Add molasses; mix well.
- Gently mix in half of the flour mixture until smooth.
- Add the rest of the flour mixture, mixing until the dough is all one color.
- With your hands, shape dough into a ball and wrap in plastic wrap or parchment paper. Refrigerate 2 hours or overnight.
- After the dough is chilled, preheat the oven to 375F. Lightly grease cookie sheets.
- Divide dough into two parts. Return one part to the refrigerator.
- On a well-floured surface, roll out dough about ⅛ inch thick.
- Using your desired cookie cutters, cut out each cookie from the rolled out dough.
- Using a spatula under each cookie, lift and place on prepared cookie sheets about 1 inch apart. Form the leftover dough into a ball and reroll making sure to flour the surfaces again. Repeat with remaining dough in the refrigerator.
- Bake for 8 to 10 minutes, or until lightly browned.
- Remove from the pan to a cooling rack until fully cool.
- Make Frosting: In a small bowl, mix together confectioners’ sugar and milk with a spoon until smooth. If the frosting is too thick, add more milk.
- Spread frosting over cooled cookies and decorate as desired.
