The Sweet Cucina

Easy Everyday Food

Gingerbread Cookies

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Nothing says Christmas like Gingerbread Cookies! Sure, gingerbread is good all year round but there is something about the spice during the winter months.

Decorated Gingerbread Snowflake, Men and Reindeer.

Ingredients Needed For Gingerbread Cookies:

Kitchen Tools Used In This Recipe

How to Make Gingerbread Cookies:

Much like Sugar Cookie cutouts, these cookies have a few prep steps and require the dough to refrigerate for an hour. First, heat the molasses, butter and brown sugar in a saucepan until the mixture boils and the butter is melted. Remove from heat and cool.

While that’s cooling, prep the dry ingredients in large mixing bowl and set aside.

Once the molasses mixture has cooled, whisk in one egg. The mixture needs to be cool or the egg will cook. Once whisked, pour into mixing bowl with dry ingredients. Using a hand mixer or mixing spoon, blend the ingredients together. The mixture will be soft and sticky.

Lay a large piece of plastic wrap out on a surface and transfer gingerbread dough into the middle. Wrap up, seal and refrigerate for at least one hour, but you could also refrigerate overnight.

When ready, remove the dough from the refrigerator, cut in half and place one half on a floured surface. Flour the top of the dough as well or it will stick to the rolling pin. Roll out to about a 1/4 inch, you don’t want the cookies to be too thin or they will burn.

Cut with your favorite cookie cutters, form the scraps into a ball, re-roll and cut. Place the cookies on a parchment lined sheet pan. Bake at 350 for 10 – 12 minutes. Continue with rolling and cutting remaining dough. Cool on a wire rack. Once cool, decorate as desired.

Hope you enjoy!

Gingerbread Cookies

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Gingerbread Cookies

  • Author: The Sweet Cucina
  • Total Time: 40 minutes
  • Yield: 36 Servings 1x
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Ingredients

Scale

Instructions

  1. In a saucepan, heat the molasses, butter and brown sugar until it boils. Then remove from heat and cool.
  2. In a large mixing bowl, combined all the dry ingredients.
  3. Once the molasses mixture is cool, whisk in one egg.
  4. Pour molasses mixture into bowl with the dry ingredients.
  5. Mix with a spoon or hand mixer, dough will be soft and sticky.
  6. Lay a piece of plastic wrap on a surface, transfer dough into middle and wrap.
  7. Refrigerate for at least one hour.
  8. When ready to bake, place half of the chilled dough on a floured surface.
  9. Also, flour the top of the dough and then roll to a 1/4 of a inch.
  10. Use cutters of your favorite shapes and place cookies on a parchment lined sheet pan.
  11. Form dough scraps into ball and re-roll and cut until all the dough used.
  12. Bake at 350 for 10 – 12 minutes, you will probably need to bake in multiple batches.
  13. Cool on a wire rack and decorate as desired.
  14. Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Cookies
  • Method: Baking

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