These bakery-style gingerbread cookies are soft, spicy, and perfectly sweet! With cozy flavors of ginger and cinnamon, they make every bite feel like a warm hug.
Making these cookies is a holiday joy! I love decorating them with icing and sharing. Plus, the smell of gingerbread baking is the best—like a festive candle without the wax! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in cookies.
Molasses: It gives gingerbread its deep flavor and lovely color. If you don’t have molasses, you can replace it with honey or maple syrup, though it may slightly change the flavor.
Spices: The blend of ginger, cinnamon, cloves, and nutmeg creates the classic gingerbread taste. If you’re short on one, you can increase the others, or even add a pinch of allspice for a unique twist.
Butter: Unsalted butter adds richness. For a dairy-free version, try coconut oil or a plant-based butter instead. Just make sure it’s softened for easy mixing.
What’s the Best Way to Prepare the Dough for Baking?
Preparing this gingerbread dough is crucial for achieving the right texture. The chilling step helps firm up the dough and enhances the flavors. Here’s a simple breakdown:
- After mixing all ingredients, divide and flatten the dough into discs.
- Wrap them in plastic wrap and refrigerate for at least 2 hours, or overnight if you can. This makes the dough easier to roll out and cut.
- When you’re ready to bake, roll the dough on a lightly floured surface to about 1/4 inch thickness. This ensures even baking and nice soft cookies.
Remember not to over-roll; if the dough becomes too warm, pop it back in the fridge for a few minutes. Happy baking!
Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 1 large egg
- 1/2 cup molasses (unsulphured)
- 1 tsp vanilla extract
- Optional: royal icing for decorating
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time, followed by at least 2 hours for chilling the dough. After baking, you’ll want to allow for cooling time of about 10 minutes before decorating. Overall, set aside around 2.5 hours, including chilling and cooling time for these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt. This mixture forms the dry base for your cookies. Once combined, set it aside for later.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened unsalted butter and firmly packed brown sugar. Beat them together until the mixture is light and fluffy—this will take about 2-3 minutes.
3. Combine Wet Ingredients:
Next, beat in the large egg, followed by the molasses and vanilla extract. Continue mixing until everything is well combined and smooth.
4. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few streaks of flour are okay!
5. Chill the Dough:
Divide the dough in half and flatten each half into discs. Wrap them in plastic wrap and refrigerate for at least 2 hours or overnight. Chilling the dough helps create the right texture when baking.
6. Preheat and Prepare for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
7. Roll and Cut the Dough:
On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick. Use cookie cutters to cut into your desired shapes or simply form rounds with your hands. Place the shaped cookies 2 inches apart on the baking sheets.
8. Bake the Cookies:
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are firm but the centers are still soft. Keep an eye on them to prevent overbaking!
9. Cool and Decorate:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, you can decorate them with royal icing if you wish. Get creative with your designs!
10. Store Your Cookies:
Store the cookies in an airtight container at room temperature for up to one week. Enjoy these delicious gingerbread cookies with a warm drink or share them as gifts!
These cookies have the perfect balance of soft and chewy texture, warm spices, and a touch of molasses sweetness. They’re perfect for the holidays and for enjoying any time of the year! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it will change the texture and flavor slightly. Start by using 50% whole wheat flour and 50% all-purpose flour for the best results and adjust from there based on your preference.
How Can I Make These Cookies Healthier?
You can reduce sugar by using less brown sugar and consider substituting some of the butter with unsweetened applesauce. This will lower the calorie content while providing moisture. Additionally, using less molasses or opting for a lighter molasses can also help.
Can I Freeze the Cookie Dough?
Absolutely! Once you’ve wrapped the dough in plastic wrap, you can freeze it for up to three months. To bake, simply thaw it in the refrigerator overnight before rolling out and cutting into shapes.
What Should I Do If My Cookies Spread Too Much While Baking?
If your cookies spread too much, it could be because the dough was too warm or not chilled enough. Make sure to chill the dough properly before rolling and cutting, and ensure your ingredients are measured accurately for the best results.
