Gingerbread Cookie Recipe

Soft old fashioned homemade gingerbread cookie recipe that is perfect for your Christmas cookie platter. The holidays are not complete without this classic cookie.

This gingerbread cookie recipe creates pillowy soft cookies with just the right amount of ginger and sugar, creating the perfect balance of sweet and spicy.

I usually like to add icing to my gingerbread cookies, but these were so good plain, I skipped the icing step.

With all of my holiday cookie baking, I am a little sugared out (which is saying a lot for me).  These cookies are a nice change of pace from chocolate cookies, sugar cookies, and chocolate and peppermint cookies.

I decided to make both gingerbread man shaped and circles.  My biscuit cutter proved to be the perfect shape cutter with this dough.

Tips:

1. Do not be shy away from adding in more flour after mixing the dough. Gingerbread dough is usually very sticky.  I added ½ cup more flour until it was easier to work with.  The worst is dealing with a rolling pin and sticky dough.  So, flour it up.
2. Do not overcook.  Our's were done at the 10 minute marker.  This amount of time yielded soft, delicious gingerbread cookies, that as mentioned earlier were just as yummy sans frosting.
3. Feel free to add cinnamon buttons, and pipe a frosting face and jacket.  So many ways to get your creative juices flowing with gingerbread cookies.
4. Wrap your gingerbread cookies in a cellophane bag tied with a colorful ribbon and gift the bags for the holidays.  This is such a classic and delicious treat that will put a smile on anyone's face.

Hope you enjoy these as much as we did.

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Soft Pumpkin Cookies with Sugar Glaze

Recipe

5 from 2 votes

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Gingerbread Cookie Recipe

Soft old fashioned homemade gingerbread cookie recipe that is perfect for your Christmas cookie platter. The holidays are not complete without this classic cookie.

Course cookies, Dessert

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 40

Calories 134 kcal

Ingredients

• 1 cup granulated sugar
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp kosher salt
• 1 ½ tsp baking soda
• 1 cup butter, softened
• ½ cup evaporated milk
• 1 cup molasses
• 4 cups flour, sifted

Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

1. In large bowl in stand mixer, mix together sugar, ginger, nutmeg, cinnamon, salt and baking soda on low speed until well combined.

2. Add in butter, molasses and evaporated milk to mixer and begin to mix on low speed.  Once mixture is somewhat creamy, turn speed up to medium high and mix until thoroughly combined and smooth.

3. Turn the mixer back down to low and add in sifted flour, one cup at a time.  Continue mixing until fully incorporated.

4. If the dough is too sticky to work with at this point, add in an additional half cup flour or enough to create a dough that is easy to work with and roll out.

5. Add the dough to a well floured surface and roll out to ¼ inch thickness.  Cover rolling pin with flour.

6. Use gingerbread man cut outs or biscuit cutters or whatever you'd like.  Place the shaped cookie dough onto prepared baking sheets and cook in preheated oven for 10-12 minutes, until golden brown, but still soft.

7. Let cookies cool in pan for 5 minutes, then move to wire rack for further cooling.  Eat plain or add frosting.  Enjoy!!

Recipe Notes

Adapted from The Seasoned Mom

Nutrition Facts

Gingerbread Cookie Recipe

Amount Per Serving

Calories 134 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 13mg4%

Sodium 152mg7%

Potassium 147mg4%

Carbohydrates 21g7%

Sugar 11g12%

Protein 1g2%

Calcium 30mg3%

Vitamin C 0.1mg0%

Vitamin A 150IU3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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