Easy Gingerbread Cookies

The most delicious and easy gingerbread cookie recipe out there. Not only is my take on the classic recipe so delicious, it’s also fool proof. I make sure to reduce the sugar in all my baking significantly so that these cookies are not overly sweet. This recipe makes 24 cookies. You will need:

Easy Gingerbread Cookies, The Modern Nonna

Easy Gingerbread Cookies

The most delicious and easy gingerbread cookie recipe out there. Not only is my take on the classic recipe so delicious, it’s also fool proof. I make sure to reduce the sugar in all my baking significantly so that these cookies are not overly sweet. This recipe makes 24 cookies. You will need:

Ingredients
  

  • 6 tablespoons unsalted softened butter — 1/4 cup + 2 tablespoons
  • cup brown sugar
  • 1 medium egg
  • ¼ cup baking molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • 1.5 teaspoons ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • pinch of salt
  • white icing for decorating
  • any candy or shape for the buttons

Instructions
 

  • In a stand mixer fitted with the paddle attachment ( or you can use a hand held mixer and a separate large mixing bowl ) beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
  • Add in egg, molasses and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the spices and the flour mixture until you have a tacky dough. Pour the dough out onto a piece of plastic wrap and wrap it up into a square disc.
  • Refrigerate for a minimum of three hours, I left mine overnight and the dough can stay in the fridge for up to three days.
  • Once the dough is refrigerated, flour the counter, take out the dough, add flour on top and some on the rolling pin too. Begin to roll it into out. Should be rolled out to 1/4 inch thickness. Rolling it out the first time will be harder as the dough will be very stiff but as you continue to roll out the scraps it’s going to get easy.
  • Cut out the shapes — I used a 4 ” gingerbread cookie cutter and I placed them all onto a baking sheet lined with parchment paper.
  • Any scraps that are left over you can shape into a disk, flour the top of the disk and roll it out again and cut out more cookies until the dough is done. Bake at 350F for 9-10 minutes. Let them cool completely and decorate with white icing any way you love.

Video

Notes

If you don’t have all of these spices make sure you have ginger and cinnamon at least. You can also use a tablespoon of “ pumpkin pie spice “ instead as it will be a delicious alternative too. Try using 1-1 baking gluten-free flour to make these gluten-free. You can get creative and use different colour icing, you can use candy bows, or any shapes you like.

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