Our favorite Gingerbread Cookie Recipe

We have been busy making cookies for our friends this week. We used some living Math lessons as we counted, measured, divided, and converted fractions. It was a lot of fun!  

It took me decades to find a gingerbread cookie recipe that I really liked   I wanted soft, chewy cookies like the ones I saw in bakeries.   I also wanted the icing to be bright white and to harden so I could pass them along to friends easier.  

They are soft in the middle and crispy on the outside. Tip: If your cookies are smaller, bake for one minute less, and if you want more of a gingersnap cookie that crunches, cookie them for a minute more!  I adapted the gingerbread cookie recipe from Sally’s Baking Addiction.  

Here it is: 

Gingerbread Cookie Recipe 

Ingredients

• 3 and 1/2 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger 
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 10 Tablespoons  butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup molasses (do not use blackstrap; I prefer Grandma’s brand)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract 

Instructions

1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

2. In a large bowl beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

3. Add the flour mixture to the wet ingredients, and beat on low speed until combined. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

4. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

5. Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Cut into shapes.

6. Bake cookies for about 9-10 minutes.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.  Cookies stay fresh covered at room temperature for up to 1 week.

We have been loving this recipe for a few years and I hope you do too!  I also included the royal icing recipe we love too.  It is bright white, super easy to use and dries hard quickly.  (You can put the iced cookies in the refrigerator to speed up the hardening process.)

Royal Icing Recipe 

Ingredients

• 1 pound confectioners' sugar, sifted, plus more as needed
• 1/2 teaspoon cream of tartar
• 1/2 cup room-temperature pasteurized egg whites

1. In a large bowl, combine 1 pound confectioners' sugar, 1/2 teaspoon cream of tartar, and 1/2 cup room temperature pasteurized egg whites.Scrape down the sides of the bowl with a silicone spatula.

2. Turn the mixer to high and beat until the icing is thick, bright white, and holds a stiff peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners' sugar, about 1 teaspoon at a time. Don't add too much at once or the icing will be dry and hard to work with.

3. When finished, cover the surface with plastic wrap, ensuring it touches the surface of the royal icing so a crust doesn't form. Royal icing dries out quickly, so keep it covered at all times, otherwise, lumps will form in the icing, and they'll clog the icing tip.

Merry Christmas and make some great memories together!