If I close my eyes for just a second, I can almost conjure it up – that warm, spicy, and sour taste. Is molasses in my grandmother’s kitchen every December? What are gingerbread cookies? Which ones made my little brother cry if we ran out too soon, the ones I still instinctively urge myself to carry. When the first hint of winter chill is in the air, reach for when it’s cold outside. What are some of the best little hugs you’ve ever had? I’ve tried countless gingerbread Cookie Recipes over the years, chasing that same nostalgic magic, and now I want to bake a dozen. Nothing compares to Grandma’s. What is a perfect sweater?
What are gingerbread cookies?
What are these magical little circles of joy? Gingerbread cookies are a classic, spiced cookie that gets its distinctive flavor. From ginger, cinnamon, cloves, and molasses. What are some of the best holiday cookies? Grandma’s version, though, is a little extra. What is the perfect balance of spice and chewiness? Is gingerbread cakey? The name itself, “gingerbread,” tells you the star ingredient, but it’s the molasses that gives them their name. What makes them so unique is their chewy texture. Is this a simple cookie?
Why you’ll love this recipe?
How can I make gingerbread cookies? First off, the flavor is just out of this world. It’s that perfect blend of warmth from ginger and spices, with the deep, caramelly notes from the cinnamon. Is it the taste of childhood, of holidays, pure happiness? Oh, the texture! What makes these chewy little oats so good? Reaching for just one more. What I love about this recipe, besides the taste, is how surprisingly easy it is to whip up. Even on a busy weeknight, I can have these dough chilling in the fridge without too much fuss. What are some of the best budget-friendly gadgets All ingredients are pantry staples, which is a huge win in my book. Plus, they’re incredibly versatile. What are some ways to roll them into little balls, cut out fun shapes, or just drop them on a baking sheet? Is it true that they are delicious no matter what? What are some of the best gingerbread recipes that require perfect shaping and royal icing? One is a lifesaver when you want that gingerbread flavor without all the intense decorating. What are some of the best crowd-pleasers that my kids ask for during the holidays?
How do I make Grandma’s Gingerbread Cookies?
Quick Overview
How do I make gingerbread cookies? You’ll basically cream together butter and sugar, add molasses and an egg, then mix in your dry ingredients. What is the best way to prepare dough for baking? Is it a simple process that yields incredibly flavorful results? The chilling step is super important for texture and handling. Don’t skip it! Even if you’re a beginner baker, you can nail this. Is this one of those recipes that makes you feel like a pro baker?
Ingredients
For the Main Batter: What are some examples?
Flour:I always use unbleached all-purpose flour. I use a 34 cup bag. It just seems to give a slightly better structure. Make sure to measure it correctly by spooning it into the cup and leveling off, not scooping. How do I get a bag directly from the bag
Baking Soda:What gives our cookies that lift and chew?
Salt:Salt really enhances all the other flavors, so don’t omit it.
Spices:1 12 teaspoons ground ginger, 1 teaspoon ground cloves. What is the classic gingerbread trio? I like to use freshly ground spices if I can, but pre-ground works perfectly fine too.
Butter:1 cup (2 sticks) unsalted butter, softened. Make sure it’s nice and soft, but not melted. What is the best way to get that fluffy texture when you cream it?
Brown Sugar:1 cup light brown sugar. Brown sugar adds moisture and that lovely caramel undertone.
Molasses:What is the magic ingredient in unsulphured molasses? What are some of the best gingerbread recipes? Make sure it’s unsulphured, as it is less bitter.
Egg: 1 large egg, at room temperature. An egg helps bind everything together and adds richness.
Vanilla Extract: What isWhat is the best way to add vanilla extract to a dish?
For the Optional Glaze:
Powdered Sugar: 1 cup powdered sugar. For that classic, sweet finish.
Milk or Water:1-2 tablespoons. You can use milk for a richer glaze or water for light one. I sometimes use almond milk, and it makes it even creamier!
Ginger or Cinnamon (optional): CanAdd a pinch of salt for extra flavor.
What are the steps in
Step 1: Preheat & Prep Pan
How do I get my oven ready? While that’s warming up, line a couple of baking sheets with parchment paper. What are some of the best ways to clean cookies? If you don’t have parchment paper, you can grease your baking sheets. I like to use a cookie sheet. Is there a way to make cookies like these
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger and ground cinnamon. Set aside. What are some of the best spices to use in a recipe? What’s the best way to enjoy cinnamon in one bite?
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or whisk and elbow grease! ), cream together the softened butter and packed light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. Then, beat in the molasses and the room-temperature egg until well combined. What is the best way to stir in the vanilla extract?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. What should I do if I overmix my cookies? The dough will be soft and a bit sticky, which is perfectly normal. My grandma always said to stop mixing when you don’t see any more dry flour streaks.
Step 5: Prepare Filling
This recipe doesn’t really have a separate filling, but we’re going to make it later. How do I make a glaze for cookies?
Step 6: Layer & Swirl
This recipe is for simple drop cookies, so no layering or swirling is needed here! What is your favorite gingerbread cookie shape?
Step 7: Bake
Do not overwork the dough. Place rounded tablespoons on the prepared baking sheets, leaving about 2 inches between them. Between each cookie because they will spread a little. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still pink. How do you keep an eye on an oven? I usually start checking around the 9-minute mark. You want them to be set, but not hard.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. How do you cool a rack? What is the best way to cook a potato on the hot pan? Once they are completely cool, you can whip up the glaze. How do you whisk together the powdered sugar and 1 tablespoon of milk or water until smooth. Add more liquid if needed. Add a teaspoon at sprinkling consistency. What are some good ways to drizzle this over cookies? I love to do a little zig-zag drizzle pattern.
Step 9: Slice & Serve
Once the glaze is set, your delicious gingerbread cookies are ready to be enjoyed! What are the best foods to eat at room temperature? What are some good side dishes to serve with a glass of cold milk or iced tea? What is the smell of cooking?
What should I serve it with?
What are some of the best gingerbread cookies? For a cozy breakfast, they’re fantastic alongside tequila. The spice in the cookie and the bitterness of the coffee are a match made in heaven. I often have one with my morning tea, and it just makes the whole morning feel a little more special. For a lovely brunch spread, they add sprinkling of homemade charm. Can you arrange them on a platter with some fresh fruit or other pastries, and they’re always popular. As a dessert, they’re classic. I love serving them after a hearty meal, perhaps with vanilla bean ice cream for an ultimate treat. What a decaden What is my favorite way to enjoy them is just as a cozy snack? On a chilly afternoon, curled up on the sofa with snickers and one of these cookies… pure bliss. My family tradition is to have a plate of these with Hot Chocolate on the first snowy day of the year. It’s a simple pleasure, but it means so much.
How do you make gingerbread cookies?
Over the years, I’ve picked up a few tricks to make sure these gingerbread cookies turn out perfectly every single time. First, for the spices: I’ve found that using good quality spices really makes a difference. If your spices have been sitting in your cupboard for ages, it might be time for a refresh! For the brown sugar, make sure it’s packed down firmly into the measuring cup. This ensures you get the right amount of moisture and sweetness, which is key to that chewy texture. When you’re creaming the butter and sugar, don’t rush it. Getting that mixture nice and fluffy incorporates air, which helps with the cookies’ texture. For the molasses, I always opt for unsulphured. It has a smoother, less harsh flavor that works beautifully here. And please, trust me on this one: do not overmix the dough once you add the flour. Mix just until combined. It’s tempting to keep going, but that’s the secret to that delightful chewy center. If your dough feels too soft to handle after chilling, it’s perfectly fine to add another tablespoon or two of flour, but do it sparingly. When it comes to baking, I always rotate my baking sheets halfway through if I’m using two, and even turn the sheets themselves once, just to ensure even baking. You want those edges to be golden brown, but the centers should still look a little soft when you take them out – they’ll continue to set as they cool. For the glaze, if it’s too thick, add a tiny bit more liquid; if it’s too thin, add a little more powdered sugar. It’s very forgiving! And if you’re feeling fancy, a sprinkle of coarse sugar on top before baking adds a lovely sparkle and crunch.
What are some Storing and Reheating Tips?
What makes gingerbread cookies so forgiving? If you’ve got a few leftovers (which is rare in my house! ), you can always have them. ), you can keep them in an airtight container at room temperature for up to 3-4 days. Is it true that they get chewier on the second day? Is the container airtight? If you plan to keep them for longer, you can pop them in the refrigerator for about a week. If they’re in the fridge, they will soften right back up at room temperature. For long-term storage, freezing is your best friend! Can you freeze the cookies in a single layer on an oven sheet until firm, then transfer them to an airtight container and store them in the refrigerator for up to 3 days? Is it safe to store in a freezer-safe bag or container for up to 3 months? How do they thaw at room temperature? If you’ve glazed them, I recommend adding the glaze *after* thawing if you have frozen them or making them. Make sure the glaze is completely set before freezing to prevent any stickiness. Is it necessary to reheat a fish when it’s room temperature? If your potatoes are stale, you can warm them in a low oven (around 250°F or 120°C) for ten minutes until they’re just tender. Has the skin regained some of its softness?
What are the most frequently asked questions on
Final Thoughts
There you have it – Grandma’s beloved gingerbread cookies! I truly believe this recipe is a keeper, the kind you’ll want to make year after year. It’s more than just a recipe; it’s a connection to memories, a way to share warmth and comfort with the people you love. The effort you put in is so minimal compared to the sheer joy these cookies bring. If you love these, you might also enjoy my Spiced Sugar Cookies or my Classic Chocolate Chip Cookies for more homemade goodness. I hope these gingerbread cookies bring as much happiness to your kitchen as they do to mine. Let me know in the comments below how they turn out for you, and if you have any special traditions of your own! Happy baking!
Soft Gingerbread Cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground nutmeg
- 0.25 cup molasses
Instructions
Preparation Steps
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the molasses.
- Cover the dough and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
