December is all about GINGERBREAD
I love, love, LOVE gingerbread! These Classic Gingerbread Cookies are super easy and so fun to make with kids.
I like to make this dough ahead of time because let’s be honest, the fun part is cutting out the shapes and decorating! Get the boring part out of the way!
This classic gingerbread dough is well….gingery and sweet and freezes very well. I made my dough in early October and baked my cookies in early November. Simply make the dough, split into 2 loaves, wrap in plastic wrap and pop in the freezer. To thaw, place frozen dough in refrigerator 2 days before you wish to bake. If you forgot and don’t have 2 days to thaw, place the wrapped frozen dough in a ziplock baggy and place in a bowl with cold water, this will help move the thawing process along.
Roll out your dough on a lightly floured surface and roll from center to edges. This helps keep the dough an even layer, otherwise the middle tends to stay thicker than the edges. Roll out until about 1/4 inch thickness.
Flour your cookie cutter!
Dip the cookie cutter in flour every couple cut-outs. This will prevent the dough from sticking to the cutter and having to use a butterknife to poke out the dough from the cutter. No one likes that. Flour helps trust me!
“But Stephanie, now my dough has flour all over them!” Not to worry. Once you place your cute little gingerbread men/women on a baking sheet lined with parchment paper, simply wet your finger with water (make sure your hands are clean!) and brush away the flour. If you don’t it will bake on there and show on your cookies. Gingerbread cookies are usually bare with sparse icing so you want them to be clean and free of flour!
These cookies make WONDERFUL toppers to my Gingerbread Cake with Cream Cheese Buttercream Frosting. Yes, you read that right, head there asap because it is amazing.
- 6 tablespoons unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground allspice or ground cloves
- 1 large egg
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3 cups all-purpose flour
- Preheat oven to 375 degrees
- In a large bowl, beat butter, brown sugar, and egg on medium speed until well blended
- Add molasses and vanilla, blend
- In a separate bowl combine flour, baking soda, baking powder, salt, ginger, cloves, cinnamon
- Add in the dry ingredients to wet and mix, in batches of 3 (I use the 1 cup measuring cup here and just gradually add that way to the mixer)
- Divide dough in half and wrap each half in plastic wrap
- Let the dough sit at room temperature for 2-6 hours (unless you are making dough ahead to freeze, here you would place in freezer until ready to thaw)
- Roll dough thin on a lightly dusted surface, about 1/8-1/4 inch thickness (the thinner the dough is rolled out the crispier the cookie)
- Flour your cookie cutter every few cut-outs, this helps prevent dough from sticking to cutter
- Line baking sheet with parchment paper
- Cut out your shapes, place on lined baking sheet about 1 1/2 inches apart
- Bake for 7-10 minutes
- Once done baking, transfer to a wire rack to cool completely
- Ice with royal icing
Yes! Sign me up!
Subscribe to get our latest and greatest by email.