I have dreamt of making (or at least buying) some authentic gingerbread cookies as a child, but they were just never a thing back home. We were always a tea biscuits household, but after indulging in this amazing treat, I can never go back!
I’ll be honest, I totally thought I had a gingerbread man cookie cutter, but I don’t (and by the time I put the order in on Amazon, I already got too impatient and cut them out with what I had). If you want some gorgeous cookie cutters, check out Ann Clark’s collections. They’re absolutely amazing!
These gingerbread cookies are soft, but not chewy, they are incredible to dip in some tea, or with some milk. They’re a little more stiff than a sugar cookie, but not so crunchy that they’re too dry. I also have to admit, I hate the flavor of gumdrops and so even if I had the right gingerbread cookie cutters, I would have still gone for plain icing as the topping. You can taste the hints of cinnamon and nutmeg, and the ginger adds an amazing amount of peppery bite, but not too much!
One key thing, which I just happened to get lucky with – is make sure to use unsulfured molasses. Without all the artificial additives, natural molasses gives the gingerbread cookies that perfect depth of flavour, and colour. This is the one I used, though it’s much cheaper at the grocery store than amazon!
Of course, these took me absolutely forever to decorate. But even my not-so-humble self is SO proud of how they turned out!
The below recipe, I modified to be a bit more on the crunchy vs. chewy side. If you want cookies with a softer bite, but good structure these are perfect for you. I recommend a big glass of milk as a pairing; or if you’re more of a coffee drinker – try my Nutmeg Latte.
And one more thing! The gingerbread would actually be perfect for a gingerbread house as well!
Classic Gingerbread Cookies
Ingredients
Cookies
- 3 ¼ cups all-purpose flour
- 1 tbsp cinnamon
- 2 tbsp allspice (or combine ⅓ nutmeg, ⅓ cloves, and ⅓ cinnamon)
- 1 tbsp ground ginger
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup butter, softened to room temp (or microwave for 12-15 seconds)
- 1 egg
- ½ cup brown sugar
- ½ cup dark molasses
- 1 tbsp vanilla extract
Icing
- 1 cup icing sugar
- 1-2 tbsp milk
Instructions
- In a large mixing bowl, whisk together flour, baking soda, and spices. Set aside.
- In a stand mixer fitted (or, you can use a hand mixer and a large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until combined. If you don't have a mixer, you can also do this all by hand, but it just takes longer.
- Divide the dough into two equal portions, and flatten to a disk (roughly ½" thick), wrap in ceran wrap and allow to chill for at least 2 hours. I chilled mine overnight.
- Preheat oven to 350°.
- Roll out your dough on a floured surface. Don't worry the flour will flake off when you bake.
- Cut into shapes, and transfer to a parchment-lined baking sheet.
- Bake for 8-9 minutes for softer bite or 10-12 for a crunchier cookie. Don't bake longer than 12 minutes, as cookies will continue cooking on the sheet after you take them out.
- Allow to cool completely before decorating.
