Classic Gingerbread Cookies: A Christmas Tradition

The gingerbread cookie is a holiday favorite. In this blog post, we’ll show you how to make gingerbread cookies from scratch! We’ve included step-by-step instructions and photos of the process so that anyone can recreate these recipes at home. These gingerbread cookies are perfect for Christmas time, or anytime your family wants a taste of delicious gingerbread flavor!

I’ve experimented with a variety of spices and add-ins to the recipe over the years, and lately, I’ve been experimenting with some orange zest in it, which compliments the warming spices beautifully. However, feel free to customize the dough as you see fit. And, of course, the more frostings and sprinkles you want to use are great!

Some people like spicy food and others just love sweet things. If you’re looking forward to making gingerbread cookies during the holidays (or even if you aren’t), here is everything that you need to know about them.

– Classic Ginger Bread Cookies Recipe Link:  Here   –

GINGERBREAD COOKIE EQUIPMENT:

You will need the following equipment to make these gingerbread cookies:

• Cookie cutters: For years, I’ve used this collection of 101 cookie cutters and always love them!
• Rolling pin: Any standard rolling pin.
• Mixer: A hand mixer is an ideal tool but you can also use a stand mixer
• Pastry bag (optional): A pastry bag with tips is ideal for more precise icing. However, I simply used a simple ziplock bag and snipped off a tiny corner with scissors to make mine.

GINGERBREAD COOKIE INGREDIENTS:

You’ll need the following ingredients to make this gingerbread cookie:

• Flour: For this recipe, I usually use all-purpose flour, but white whole wheat flour may also be used.
• Spices: Cinnamon, ginger, cloves, and nutmeg combine in this recipe.
• Baking soda, salt, egg, and vanilla extract
• Molasses: Use unsulphured molasses or another brand of non-processed blackstrap molasses.
• Brown sugar: To add a little more taste to the cookies.
• Butter: Softened completely to room temperature.
• (Optional) Orange Zest: The combination of cinnamon and citrus is wonderful.

You may also add any icing, powdered sugar, sprinkles, or sweets (such as Red Hots) you desire to your cookies before or after baking.

HOW TO MAKE CLASSIC GINGERBREAD COOKIES:

How do you make gingerbread cookies, exactly? It’s simple!

1. Combine your dry ingredients in a mixing bowl. Cinnamon, flour, ginger, cloves, baking soda, salt, and nutmeg.
2. Beat the dough. In a stand mixer or in a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs and molasses, and mix on medium speed until combined. Gradually add the flour mixture, and beat on medium-low speed until just combined.
3. Chill the dough. Divide the dough into two equal pieces, and form each one into a ball. Then, using hands carefully, flatten each disk into a 1-inch thick disc and wrap it tightly in plastic wrap before refrigerating it for an hour or more until the dough is cold but still flexible.
4. Roll and cut the dough. Remove the disc from the packaging and lay it on a lightly floured surface. Roll out the dough until it is 1/8 inch thick using a floured rolling pin. Then, using your favorite cookie cutters, cut out your desired shapes and re-roll the dough as needed to cut additional shapes. Arrange the dough pieces on a parchment-covered baking sheet.
5. Bake. Preheat the oven to 350°F. You may either press the cookies with a fork or glaze them after they’ve been baked, but I prefer to just glaze them since it’s faster and easier. Place on an ungreased baking sheet and bake for 8 to 10 minutes, or until the edges are crisp and golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to finish cooling.
6. Decorate: When the cookies have cooled to room temperature, decorate them however you like with the icing and serve. Then dig in or store (or freeze) them for later.