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The holiday season is upon us and after MANY attempts at perfecting my gingerbread cookie recipe, I’ve done it!! I can’t even think about all the trials, tweaks and cookies that were ALMOST perfect, but weren’t. Fortunately, we have family and friends that LOVE all the cookies that don’t make out cut, so they don’t go to waste! But I’m thrilled to be sharing this amazing gingerbread cookie recipe with you all! I’m very picky about the recipes I’ll publish, and they have to be perfect…since they are for my besties! These are soft, chewy, with just the right balance of spice and pair AMAZINGLY with our vanilla royal icing. But are ridiculously delicious plain too! I’m not even exaggerating when I tell you it took all my willpower to not eat all these while I was decorating them. They smell THAT good! Let’s get into it!
Cutters & Design
These cookies are perfect for decorating, whether you are a professional, hobby baker or decorating with the kids! For this set, I used my gingerbread man, woman and tree cutters that I’ve had for years. If you are looking for something similar, I’d suggest THIS cutter set for the gingerbread people. And THIS cutter for the tree. But make sure you look at all your old cutters first, you may have these staples in your collection already!
In terms of decorating design, I am obsessed with white on white and think it’s just stunning in contrast with the gingerbread cookie color. You just wouldn’t get the same pop on a regular sugar cookie. I used fine, white sanding sugar for specific sections, right after flooding to create the shimmer. I used our go-to vanilla royal icing recipe, which you can find HERE. This recipe never fails us. It’s super easy to whip up, easy to work with, tastes delicious and is absolutely perfect with this cookie! I hope you love it too. How sweet is this duo?!
Gingerbread Cookie Recipe
I REALLY hope you love this recipe as much as we do and can enjoy it with your family, friends and customers this holiday season. I’m happy to have finally perfected it after trying MANY other recipes. Now you’ll find me in the kitchen working on the next recipe on my list!
Most Perfectly Spiced Gingerbread Cookie Recipe
If you're looking for a soft, chewy, perfectly spiced, cutout gingerbread cookie, look no further! These will bring the right amount of spice to any occasion!
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Prep Time 20 minutes mins
Cook Time 8 minutes mins
Course Dessert
Cuisine American
Servings 36 Cookies (depending on size)
Ingredients
- 1 cup (226 g) Unsalted Butter Chilled
- 1 cup (224 g) Dark Brown Sugar Packed
- 1/2 cup (112 g) Granulated Sugar
- 5 cups (700 g) All-Purpose Flour
- 1/3 cup (93 g) Molasses
- 2 Eggs Chilled
- 1.5 tsp (7.5 ml) Vanilla Extract
- 1 tsp (1.76 g) Ground Ginger
- 1 Tbsp (7.8 g) Ground Cinnamon
- 1 tsp (6 g) Salt
- 1 tsp (4.79 g) Baking Powder
- 1 tsp (4 g) Baking Soda
Instructions
Preheat oven to 350 degrees F.
I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
In your mixer bowl (or large bowl with hand-mixer) cream butter and both sugars until smooth, at least 2-3 minutes
Add in molasses and mix until blended
Beat in vanilla and eggs
In a separate bowl, combine flour, ginger, cinnamon, salt, baking powder and baking soda. Add to wet ingredient mixing bowl a little at a time.
Mix until thoroughly blended.
Chilling the dough is not necessary! You will experience very minimal to no spread without chilling the dough. However, if you want to ensure there is truly no spread, I recommend chilling the dough for at least 2 hours.
I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I usemy Joseph Joseph rolling pinwhich does the measuring for me – genius!
Bake at 350 for 8-9 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together. Center of cookies will no longer be shiny when they are done. Cookies will look puffed but will 'deflate' once cooled.
Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
Notes
Notes:
If dough seems too sticky after blending, add small amounts of flour while turning out the dough on a flat surface.
Keyword Gingerbread Cookie Recipe, Gingerbread cookies, Gingerbread cookies decorated, Gingerbread cutout cookies
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