Gingerbread Cookies Recipe
Soft, chewy and slightly spiced, this is the BEST Gingerbread Cookie recipe ever. A tried and true favorite for years, this classic gingerbread cookie dough yields the perfect cookie every single time. Totally fool-proof!
Servings: 24 cookies
Cost: $5
Equipment
- 1 cookie sheet
- 1 silicone baking mat or parchment paper
- 1 cooling rack
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg at room temperature
- 1 tablespoon balsamic vinegar
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
For the Frosting
- 2 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- Candy Eyes optional
Instructions
Make the Cookies
- In a bowl of an electric mixer, beat the softened butter until light and fluffy.
- Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar.
- In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt.
- Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
- Cover and chill about 2 hours or until the dough is easy to handle.
- Preheat oven to 400 degrees.
- Divide the dough in half and turn out onto a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed, the dough is very sticky so use flour liberally to prevent your cutouts from sticking to the surface.
- Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment approximately 1" apart.
- Bake for 5–6 minutes in a 400˚F oven, or until the edges are firm and the center is puffed. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely. If your oven has hot spots, rotate the pan once halfway through baking.
To make the frosting
- In a small bowl, combine the powdered sugar, vanilla and milk. Whisk to combine.
- Spoon mixture into a pastry bag or zip top bag and snip off the tip. Add two small dots of icing where the eyes should be and then press one eye on each dot. Decorate the cookies and allow to dry for 2-4 hours or overnight.
- Store in an airtight container.
Video
Notes
- Gingerbread Cookie Dough can be made in advance and refrigerated for up to 3 days.
- Freeze tightly wrapped dough for up to 3 months. Thaw before rolling and baking.
- White vinegar can be substituted for balsamic vinegar.
- The dough will be sticky before chilling. Chill for about 2 hours and use additional flour as needed when rolling.
- Roll the dough to approximately 1/4-inch thickness.
- Group similarly sized cut-outs on the same baking sheet when possible so they bake evenly.
- Store baked Gingerbread Cookies in an airtight container at room temperature for up to 5 days.
- Allow decorated cookies to dry completely before stacking or storing.
Nutrition
Serving: 0g | Calories: 162kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 142mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 130IU | Vitamin C: 0.003mg | Calcium: 28mg | Iron: 1mg