Magic of Christmas in Every Bite: Gingerbread Cookies Recipe

Magic of Christmas in Every Bite: Gingerbread Cookies Recipe soft and chewy gingerbread cookies made easy! This classic recipe is super simple, and you can decorate them any way you want. Gingerbread Cookies Recipe soft everyone’s gonna love these delicious holiday treats.

Growing up, we’d decorate the ‘kids’ Christmas tree with gingerbread cookies, and the whole house would smell incredible. This recipe makes the BEST soft, chewy gingerbread cookies.

What I LOVE about them:

• Soft and Chewy: Gingerbread cookies are often known for being hard and crunchy, but not with this recipe! Follow my baking tips, and you’ll get perfectly soft, chewy cookies every time.
• Make Ahead or Freeze: Prep the dough or cookies in advance and keep them fresh in the freezer—check out the tips below!
• Fun to Decorate: Decorating gingerbread men is a hit for all ages, so make it part of your next Christmas party! You can even make the cookies and frosting ahead, so the kids can dive right into the fun.

How to make Magic of Christmas Gingerbread Cookies Recipe:

Magic of Christmas in Every Bite: Gingerbread Cookies Recipe comes together with these simple ingredients: brown sugar, flour, baking soda, cinnamon, ginger, cloves, salt, butter, milk, and molasses

Prepare the Gingerbread: In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Add chunks of butter and use a pastry blender to blend until the mix looks like fine crumbs. Then, pour in the molasses and milk and mix until everything’s well combined.

Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.

Roll Out the Dough: When you’re ready to bake, roll the dough to about ½ inch thick. Use cookie cutters to shape gingerbread men and place them on a baking sheet. Bake for around 10 minutes at 350°F. Once they’ve cooled, frost and decorate as you like! Use any frosting, icing, or candy to make them your own. This truly is the best gingerbread cookie recipe

Make Ahead And Freezing Instructions:

Make Ahead: Prepare the gingerbread dough and store it, tightly wrapped, in the refrigerator for 3-4 days. When you’re ready to bake, just roll it out and cut into cookies. You can also bake the cookies ahead of time and freeze them for later

To Freeze: Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. Freeze for 2-3 months. When ready to bake, let the dough thaw overnight in the refrigerator before rolling it out. You can also freeze baked cookies for up to 3 months.

Magic of Christmas in Every Bite: Gingerbread Cookies Recipe

Recipe by umairCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

24

(depending on size of cookie cutter)

Prep time

25

minutes

Cooking time

10

minutes

Calories

214

kcal

Total time

35

minutes

Deliciously soft and chewy gingerbread cookies made from a simple, classic recipe. Decorate them however you like – they’re a holiday favorite that everyone will love

Ingredients

• 3 cups all-purpose flour

• 3/4 cup packed dark brown sugar

• 3/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 1 tablespoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 12 tablespoons butter (room temperature, cut into 12 pieces)

• 3/4 cup dark molasses

• 2 tablespoons milk
  

• For the frosting:

• 2 tablespoons butter (room temperature)

• 2 cups powdered sugar

• 2 tablespoons milk

Directions

• In a mixing bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Stir well.
• Add the butter pieces and use a pastry blender to cut the butter into the mixture until it resembles fine crumbs.
• With the mixer on low speed, gradually add the molasses and milk, mixing until combined, about 30 seconds.
• Divide the dough in half, shaping each half into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight. If you’re in a hurry, place the dough in the freezer for about 20 minutes until firm (refrigeration is key, or the dough will be too sticky to handle).
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Take one dough ball from the fridge or freezer and place it on a well-floured surface. Lightly flour the top of the dough and your rolling pin, then roll it out to about ½ inch thick. Cut out gingerbread men and transfer them to the prepared baking sheets.
• Refrigerate the gingerbread men for 5 minutes (use this time to roll out the second dough ball).
• Bake the cookies for 8 to 11 minutes (depending on the size of your cookie cutters) until the centers are set and the dough barely holds an imprint when gently touched with a fingertip. Do not overbake!
• Transfer the cookies to a wire rack to cool to room temperature before frosting.
• Store the gingerbread cookies in an airtight container, layering them with parchment paper. They can be frozen for up to 3 months.

Notes

• Make Ahead Instructions: Prepare the gingerbread dough and store it, tightly covered, in the refrigerator for 3-4 days. When ready to bake, roll out the dough and cut into cookies. Alternatively, you can bake the cookies and freeze them for later.
• Freezing Instructions: Wrap the dough securely in plastic wrap and store it in a freezer-safe container for 2-3 months. Let the dough thaw in the refrigerator before rolling it out. Baked cookies can also be frozen for up to 3 months.