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:
- Do not be shy away from adding in more flour after mixing the dough. Gingerbread dough is usually very sticky. I added 1/2 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.
- 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.
Hope you enjoy these as much as we did.
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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.
Ingredients
- 1 cup granulated sugar
- 2 tsp ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 cup butter, softened
- 1/2 cup evaporated milk
- 1 cup molasses
- 4 cups flour, sifted
Instructions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In large bowl in stand mixer, mix together sugar, ginger, nutmeg, cinnamon, salt and baking soda on low speed until well combined.
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.
Turn the mixer back down to low and add in sifted flour, one cup at a time. Continue mixing until fully incorporated.
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.
Add the dough to a well floured surface and roll out to 1/4 inch thickness. Cover rolling pin with flour.
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.
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
Mischelle M
December 23, 2017 at 10:11 amOne of my nieces and I made this recipe on Thursday night. The cookies were very tasty. I love your blog, by the way ! So many great recipes ! Keep up the excellent work !
(BTW, should the sugar be added in step 1?)
The Head Spoon
December 23, 2017 at 12:45 pmThank you so much! So glad you’re enjoying it. 🙂 And, thank you for noticing about the sugar. I just corrected the recipe to add the sugar in step 1.
The Head Spoon recently posted…Cinnamon Coffee Cake