Quick & Easy Gingerbread Cookies Recipe: Nothing says the holidays like the warm aroma of freshly baked gingerbread cookies! Infused with ginger, cinnamon, and rich molasses, these cookies are perfect for festive gatherings, decorating with friends, or gifting.
Quick & Easy Gingerbread Cookies Recipe
They have just the right balance of crisp edges and soft centers to make every bite memorable.
Why You’ll Love These Gingerbread Cookies:
- Easy to Make: Simple ingredients, quick dough prep, and only 30 minutes of chilling time.
- Rich in Flavor: Packed with warm spices like cinnamon and ginger and sweetened with molasses for the perfect holiday taste.
- Fun and Festive: Great for creative decorating with royal icing designs, making them ideal for holiday baking projects.
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 285 g all-purpose flour
- 1 tsp baking powder
- 2 ¼ tsp ground ginger
- 2 ¼ tsp ground cinnamon
- 100 g butter (room temperature)
- 120 g dark brown sugar
- 90 g unsulphured molasses or dark glucose syrup
- 1 large egg
For the Icing:
- 170 g powdered sugar
- 1 tsp corn syrup or glucose syrup
- ¼ tsp vanilla extract
- 1-1 ½ tbsp room temperature water
Step 1: Make the Gingerbread Dough
- Combine dry ingredients: In a bowl, sift together the flour, baking powder, ginger, and cinnamon. Set aside.
- Cream butter and sugar: In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter and dark brown sugar on medium speed for 2 minutes until light and fluffy.
- Add wet ingredients: Mix in the molasses until combined. Add the egg and mix until fully incorporated.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until a dough forms.
Step 2: Roll Out and Chill the Dough
- Divide the dough: Split the dough into two portions.
- Roll out the dough: Roll each portion between two sheets of parchment paper dusted with a bit of flour. Roll to about 0.5 cm (¼ inch) thickness.
- Chill the dough: Place the rolled-out dough (with the parchment paper) on baking sheets and freeze for 30 minutes.
Step 3: Cut and Bake the Cookies
- Preheat oven: Preheat to 175°C/350°F (conventional oven).
- Stamp out cookies: Use cookie cutters to cut shapes like gingerbread people, stars, or snowflakes. Place the cookies on baking sheets lined with parchment paper.
- Bake: Bake for 9-11 minutes or until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Icing
- Mix the ingredients: In a bowl, whisk together powdered sugar, corn syrup, vanilla extract, and 1 tbsp of water. Add more water (a little at a time) until the icing reaches a thick but pipeable consistency.
- Decorate the cookies: Fill a piping bag fitted with a small round tip (e.g., Wilton 3) and pipe your designs onto the cooled cookies.
- Let dry: Allow the icing to fully set before storing the cookies.
Storage Tips:
- Store in a cookie jar or airtight container: Keeps fresh for up to 1 week.
- Freeze the dough: You can freeze the unbaked dough for up to 3 months. Just thaw in the fridge overnight before rolling and baking.
Baking Tips for Success:
- Use a kitchen scale: Measuring ingredients in grams ensures accuracy and perfect cookies every time.
- Don’t overmix: Once the dough comes together, stop mixing to avoid tough cookies.
- Choose the right baking pans: Light aluminum pans bake more evenly and prevent overly dark cookie bottoms.
These Classic Gingerbread Cookies are a must-bake during the holiday season. With their cozy spices and fun decorating potential, they’re a hit with both kids and adults. Serve them alongside hot cocoa or pack them as gifts to spread holiday cheer!
Frequently Asked Questions:
Q1: Can I make the dough ahead of time?
Yes! You can make the dough up to 2 days ahead. Keep it wrapped in plastic wrap and store it in the fridge.
Q2: What can I substitute for molasses?
You can use dark corn syrup, honey, or maple syrup, but the flavor will be slightly different. Molasses gives the classic rich taste.
Q3: How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps the cookies hold their shape. Also, avoid overworking the dough.
Q4: Can I freeze the baked cookies?
Yes! Store baked cookies in an airtight container in the freezer for up to 3 months. Thaw at room temperature before decorating or serving.