Gingerbread Cookies

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Christmas is not Christmas without gingerbread. I love to make these classic cookies for my friends and for holiday parties and I like to make them super simple because I think they look chic and professional (ps. don’t crush my dreams if you think otherwise).

They are also very sturdy so they are great for mailing and sending to friends and family in the mail. The mail and old-fashioned communication is very dear to me and I think it is just so thoughtful and exciting to send gifts in the mail.

 

Gingerbread Cookies 1

The not so secret ingredient to my gingerbread cookies is fresh ground nutmeg. It brings out all the other spices and has an amazing aroma.

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Ingredients:

  • 6 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 tbsp. plus 1 tsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 1 tbsp. plus 1 tsp. cinnamon
  •  1 tsp. fresh ground nutmeg
  • 1 1/2 tsp. salt
  • 2 large eggs
  • 1 1/2 cups (12 oz) unsulfured molasses
  • 1 tbsp. vanilla extract

Makes about 6 dozen 4-inch cookies.

In a large bowl, sift together flour, baking soda, and baking powder. Doing this helps these active ingredients become evenly distributed in the cookies.

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In a mixer with the paddle attachment, cream together butter and sugar. Once it reaches a fluffy texture, add in vanilla, spices and salt, eggs, and molasses. Beat on low until well mixed. Add in flour mixture 1/2 cup at a time.

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Divide the dough into manageable portions and wrap each individually in plastic wrap. Let dough chill in the refrigerator for at least an hour. This will help your cookies retain their shape while baking instead of melting into dough puddles.

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Preheat oven to 350°F while you roll out your dough and cut your shapes. I like to make mine between 1/8″ and 1/4″ thick. I think having one really good cookie is worth at least three “okay” cookies so I like to make them filling.

Bake for 8-9 minutes for larger cookies (3-4 inches) and about 5-6 minutes for smaller (1-2 inch cookies.

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I also use these gingerbread cookies as ornaments for parties. It is fun to have your guests get to eat things off your tree, or even take one home as a favor. I grew fond of this because my aunt used to decorate her tree with real candy canes and whenever we would come over during the holiday season we were allowed to take one candy cane off the tree.

The easiest way to make these gingerbread cookies ready to be ornaments is to use a straw to make a small hole near the edge of cookie before you bake it. It works just like a hole punch.

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Decorate your cookies with a piping bag and royal icing. I also tried out some edible glitter you might be able to see on the picture below.

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