Holiday Gingerbread Cookies

As seen in The Drive Magazine

I absolutely love Gingerbread Cookies around this time of year. They bring up nostalgic memories as soon as you take your first bite. My own memory was growing up in my parents’ bakery, constantly stealing the smartie buttons and then quickly hiding away to enjoy them before anyone noticed! Looking back, I’m sure they were on to me. It was one of many great memories from my childhood that I can’t help but celebrate every holiday season, and It makes me so happy to be sharing my recipe with you.

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To start you will need:

  • 2 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter (softened)
  • 1/3 cup packed light brown sugar
  • 1/3 cup unsulfured molasses
  • 1 large egg
  • sprinkles and royal icing for decorating

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg; set aside. With an electric mixer on medium speed, beat the butter and brown sugar until well combined and smooth. Add in your molasses and egg.

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With the mixer on low speed, add your flour mixture; mix just until a dough forms. Place dough on floured plastic wrap and pat into a square. Be sure it is wrapped well. If the flour is preventing the plastic wrap from sticking, add a second layer. Once your dough is wrapped, place it in the fridge for 1.5 hours

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Preheat the oven to 350 degrees F. Then divide your dough into two pieces. This way one is continuing to chill while you work with the other. The firmer the dough, the easier it will be to work with.

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Roll out your first half of dough to a 1/8-inch thickness on a lightly floured work surface. Begin to cut your gingerbread shapes with your chosen cookie cutter. I used a 5-inch gingerbread man cookie cutter and was able to get a dozen cookies. You can use any cookie cutter you prefer, just keep in mind if it is smaller to decrease your cooking time, likewise if the cookie is larger.

Carefully lift your cut cookie shapes and place them 1 inch apart on lined baking sheets, then place in the freezer for 20 min. Repeat, with your second refrigerated piece of dough.

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Bake for 8 minutes or until the edges of the cookies start to brown. Let the cookies cool on the baking sheets for 1 to 2 minutes, then move them to a cooling rack. Once your cookies have completely cooled, you can begin to decorate! You can also store them in an airtight container for up to 5 days if you choose to decorate them another day-or have a super awesome cookie decorating party.

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I hope you enjoy this recipe as much as I do. If you have a gingerbread memory, I want to hear about it! Let me know in the comments below :).

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Holiday Gingerbread Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 1 hour 50 minutes
Total Time 2 hours 18 minutes
Servings 12

Ingredients

  • 2 1/4 cups Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 2 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 cup Unsalted Butter room temperature
  • 1/3 cup Packed Light Brown Sugar
  • 1/3 cup Unsulfured Molasses
  • 1 Large Egg
  • Sprinkles and Icing for Decorating if desired

Instructions

  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground nutmeg; set aside. With an electric mixer on medium speed, beat the butter and brown sugar until well combined and smooth. Add in your molasses and egg. 

  2. With the mixer on low speed, add your flour mixture; mix just until a dough forms. Place dough on floured plastic wrap and pat into a square. Be sure it is wrapped well.  If the flour is preventing the plastic wrap from sticking, add a second layer. Once your dough is wrapped, place it in the fridge for 1.5 hours

  3. Preheat the oven to 350 degrees F. Then divide your dough into two pieces.  This way one is continuing to chill while you work with the other. The firmer the dough, the easier it will be to work with.

  4. Roll out your first half of dough to a 1/8-inch thickness on a lightly floured work surface. Begin to cut your gingerbread shapes with your chosen cookie cutter.  I used a 5-inch gingerbread man cookie cutter and was able to get a dozen cookies.  You can use any cookie cutter you prefer, just keep in mind if it is smaller to decrease your cooking time, likewise if the cookie is larger. Carefully lift your cut cookie shapes and place them 1 inch apart on lined baking sheets, then place in the freezer for 20 min.  Repeat, with your second refrigerated piece of dough.

  5. Bake for 8 minutes or until the edges of the cookies start to brown. Let the cookies cool on the baking sheets for 1 to 2 minutes, then move them to a cooling rack. Once your cookies have completely cooled, you can begin to decorate! You can also store them in an airtight container for up to 5 days if you choose to decorate them another day-or have a super awesome cookie decorating party.

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