Ginger Cookies
You can’t enjoy the holidays without a little gingerbread or these Ginger Cookies! These cute little men are a holiday tradition and this recipe will take the stress out of making cookies.
Ginger Cookies
Ginger Cookies make the perfect holiday cookie. It’s actually perfect for a holiday party, or maybe a holiday gift, or for Santa! And these cookies are surprisingly easy to make. When I first made these gingerbread cookies, I was a little intimidated by the process but it’s really simple to follow.
Ginger Cookies Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Ginger
- Cinnamon
- Ground Cloves
- Nutmeg
- Light Brown Sugar
- Unsalted Butter
- Egg
- Molasses
- Vanilla Extract
How to Make Ginger Cookies
- In a standing mixer bowl, combine all of the dry ingredients including flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves, nutmeg, and light brown sugar.
- In the same bowl, add the wet ingredients including softened unsalted butter, egg, molasses, and vanilla extract. Mix until your dough comes together.
- Put the dough on a piece of parchment paper. Shape your dough into a log shape and wrap up in the parchment paper. Let sit at room temperature for at least 1 hour and up to 8 hours.
- Once the dough is ready, preheat the oven to 375 degrees.
- Roll out your dough using a rolling pin. Add some flour to your rolling pin so the dough doesn’t stick. The dough should be about ¼ inch thick.
- Using a gingerbread man cookie cutter, cut out your dough and place on a lined cookie sheet. Bake for 7-9 minutes.
- Once the cookies are completely cooled, you can put your icing on top.
Notes
- It’s much easier to make a few batches at once. I made two batches and separated the dough into two chunks.
- If your butter is not soft enough to go into the mixer, cut it into cubes to soften it faster.
- Remember when you let the dough sit for your hour (or more), do NOT put it in the refrigerator. Keep it at room temperature. It will be so much easier to work the dough when it’s at room temperature.
- Always have extra flour on hand if you need to use it on the rolling pin or the parchment paper so the dough doesn’t stick.
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Ginger Cookies
Share this holiday cookie tradition with your family this holiday season! These Ginger Cookies are really simple to create!
Ingredients
- 3 cups Flour
- 1 1/2 teaspoons Baking Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 tablespoon Ginger
- 2 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Nutmeg
- 1/2 cup Light Brown Sugar
- 6 tablespoons Unsalted Butter softened
- 1 Egg
- 1/2 cup Molasses
- 2 teaspoons Vanilla Extract
- Vanilla Icing
- Holiday Sprinkles
Instructions
-
In a standing mixer bowl, combine all of the dry ingredients including flour, baking powder, baking soda, salt, ginger, cinnamon, ground cloves, nutmeg and light brown sugar
-
In the same bowl, add the wet ingredients including softened unsalted butter, egg, molasses and vanilla extract. Mix until your dough comes together
-
Put the dough on a piece of parchment paper. Shape your dough into a log shape and wrap up in the parchment paper. Let sit at room temperature for at least 1 hour and up to 8 hours
-
Once the dough is ready, preheat oven to 375 degrees
-
Roll out your dough using a rolling pin. Add some flour to your rolling pin so the dough doesn't stick. Your dough should be about ¼ inch thick
-
Using a gingerbread man cookie cutter, cut out your dough and place on a lined cookie sheet. Bake for 7-9 minutes
-
Once the cookie is completely cooled, top with vanilla decorating icing. Top with the sprinkles of your choice.
Recipe Notes
- It's much easier to make a few batches at once. I made two batches and separated the dough into two chunks.
- If your butter is not soft enough to go into the mixer, cut it into cubes to soften it faster.
- Remember when you let the dough sit for your hour (or more), do NOT put it in the refrigerator. Keep it at room temperature. It will be so much easier to work the dough when it's at room temperature.
- Always have extra flour on hand if you need to use it on the rolling pin or the parchment paper so the dough doesn't stick.
