These smooth, molasses-rich gingerbread cookies are flavored with cozy spices and bake up thick and chewy. They’re additional festive dipped in melted white chocolate and completed with sprinkles.
Once I consider Christmas baking, gingerbread cookies are all the time among the many first issues that come to thoughts, proper up there with kolacky, cinnamon roll sugar cookies, and possibly a batch of bourbon balls, too. Ah, I simply love the vacations!
These smooth gingerbread cookies carry all the comfy Christmas vibes we crave. Heat cinnamon, loads of ginger, and that deep molasses taste make them thick, chewy, and superbly crinkled each single time. They’re nostalgic with out being overly spiced, festive with out being sophisticated, they usually make the kitchen really feel like December! Seize some eggnog and let’s get to it.
Causes To Make My Gingerbread Cookies Proper Now
- Irresistible texture. Comfortable, chewy facilities with evenly crisp edges and people attractive crinkly tops that make gingerbread cookies look straight out of a bakery.
- Completely spiced. A mix of cinnamon, ginger, nutmeg, and allspice with loads of molasses for that wealthy, traditional gingerbread taste. They’re scrumptious plain and even higher dipped in creamy white chocolate.
- Simple, no-spread dough. The dough comes collectively in minutes, chills shortly, and bakes up thick each time.
- Vacation-friendly. Nice for making forward, freezing, gifting, or filling up your Christmas cookie trays.
The Components
A couple of easy substances make all of the distinction in getting smooth gingerbread cookies that maintain their form. Beneath is an inventory of what you’ll have to make the cookies, however please scroll to the recipe card for full directions.
- Molasses – I want common unsulfured molasses as a result of it provides the cookies their deep colour, smooth texture, and traditional gingerbread taste. You should use gentle or darkish molasses, relying on how robust you want the flavour.
- Brown sugar – I exploit gentle brown sugar for a balanced sweetness, however darkish brown sugar may even work if you’d like a deeper, richer molasses taste.
- Butter – Unsalted softened butter is finest for candy treats.
- Egg – A room-temperature egg helps the dough come collectively easily and retains the cookies smooth.
- Spices – Cinnamon, ginger, nutmeg, and allspice give these cookies that cozy gingerbread taste; you possibly can bump up the ginger for additional spice or swap in a bit of pumpkin pie spice if that’s what you will have readily available.
- Cornstarch – That is elective, however it helps the cookies bake up additional smooth and thick; you possibly can go away it out for a barely firmer, extra traditional gingerbread texture.
- Granulated sugar – Rolling the dough balls in granulated sugar provides you that fairly, sparkly end. You should use coarse sugar or sanding sugar as a substitute for much more crunch and shine.
- White chocolate – I like utilizing Ghirardelli white melting wafers as a result of they soften easily and set properly, however you too can use chopped white baking bars or white chocolate chips with a bit of little bit of impartial oil stirred in to assist them soften and skinny out.
Recipe Ideas
- Don’t skip chilling the dough. It prevents spreading and offers you thicker, chewy cookies.
- Barely underbake. Pull the gingerbread cookies from the oven when the facilities nonetheless look a bit of smooth.
- Use room-temperature butter and egg. This helps the dough combine evenly and creates a smoother, softer dough.
- Bake one sheet at a time. It retains the warmth constant so the cookies rise and crack properly.
- Allow them to cool on the baking sheet first. A couple of minutes on the nice and cozy sheet helps the gingerbread cookies set with out overbaking.
- For picture-perfect cookies… “Scoot” them inside a spherical cookie cutter whereas heat to form them into good circles.
Make Forward & Freeze
To make forward, roll the cookie dough into balls and freeze them for as much as 3 months in an hermetic container or freezer bag. If you’re able to bake, place the frozen dough balls on a baking sheet and bake as ordinary, including 1–2 additional minutes to the bake time.
FAQs
Sure. You may refrigerate the dough for as much as 48 hours. If chilled longer than 1 hour, let it soften barely earlier than scooping.
Sure, however keep away from blackstrap as a result of it’s bitter and intense. Use common unsulphured molasses for balanced taste.
Mostly: not chilling the dough lengthy sufficient. Chilling the dough helps it agency up so the cookies maintain their form higher within the oven. One other potential trigger is that the butter was too smooth. When the butter melts too shortly, the cookies unfold earlier than they’ve an opportunity to set. An oven that runs a bit of scorching may trigger the cookies to flatten greater than anticipated.
Pin this now to seek out it later
-
Cream the butter and sugar. Utilizing a hand mixer or stand mixer, cream the butter and brown sugar in a big bowl till gentle and fluffy, about 2 minutes.
-
Add the molasses, egg, and vanilla. Beat within the molasses, egg, and vanilla till absolutely mixed.
-
Whisk the dry substances. In the meantime, in a separate bowl, whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cornstarch.
-
Mix the dry and moist substances. Add the dry substances to the moist and blend with the mixer till a smooth, barely sticky dough kinds.
-
Refrigerate. Cowl the dough with plastic wrap and refrigerate for 30–60 minutes to assist it agency and forestall extra spreading.
-
Prep the oven and baking sheets. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
-
Form the cookies. Scoop out 1½ tablespoons of dough for every cookie. Roll the dough into balls, then roll them in granulated sugar earlier than transferring them to the baking sheet.
-
Bake. Switch the baking sheet to the oven and bake the gingerbread cookies for 9–11 minutes, or till the sides are set and the facilities are nonetheless barely smooth.
-
Allow them to cool. Take away the cookies from the oven and allow them to cool on the baking sheet for five minutes, then switch to a wire rack. If any cookies bake barely erratically, use a spherical cookie cutter or a small bowl to scoot them into an ideal circle whereas they’re nonetheless heat.
-
Soften the chocolate and beautify the cookies. Soften the wafers in keeping with package deal directions. Dip half of every cooled cookie into the melted white chocolate and place on parchment to set. Add sprinkles whereas nonetheless moist.
-
Serve. As soon as the chocolate is ready, serve your gingerbread cookies or retailer them for later.
- Cornstarch helps the cookies keep additional smooth and tender. You may go away it out for a barely firmer, traditional texture.
- Chocolate melting wafers soften easily with out extra oil. If substituting white chocolate chips, add ½ to 1 teaspoon of vegetable oil to assist skinny them out. White chocolate bars soften properly, too. The cookies style scrumptious undipped as properly. They’re smooth, flavorful, and scrumptious on their very own.
- Soften the chocolate within the microwave in 15-second intervals, stirring properly between intervals. Add a contact of oil solely when wanted.
- Pull the cookies from the oven whereas the facilities nonetheless look barely underdone. They’ll end setting as they cool.
- If you’d like completely spherical cookies, you possibly can scoop them inside a spherical cookie cutter whereas they’re nonetheless heat.
- Freeze baked cookies (plain or dipped) for as much as 3 months.
- To freeze the unbaked cookie dough balls: First, freeze them on a baking sheet, then switch to a freezer bag and freeze for 3 months. Bake from frozen and add 1-2 minutes to the bake time.
Serving: 1Cookie | Energy: 185kcal | Carbohydrates: 28g | Protein: 2g | Fats: 8g | Saturated Fats: 5g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 22mg | Sodium: 128mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 157IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Dietary information is an estimate and supplied as courtesy. Values might differ in keeping with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
How To Make Gingerbread Cookies
- Cream the butter and sugar, and add molasses, egg, and vanilla. Beat the butter and brown sugar for about 2 minutes, till gentle and fluffy. Combine within the molasses, egg, and vanilla till absolutely mixed.
- Whisk the dry substances. In a separate bowl, mix the flour, baking soda, salt, and spices. Stir within the cornstarch.
- Combine the dough. Add the dry combination to the moist and blend till a smooth, barely sticky dough kinds.
- Chill the dough. Cowl and refrigerate for 30–60 minutes, simply till the dough companies up and turns into simpler to scoop.
- Scoop and roll. Use about 1½ tablespoons of dough per cookie. Roll into balls, then coat every dough ball in granulated sugar.
- Bake. Organize the dough balls on a baking sheet and bake at 350°F for 9–11 minutes, till the sides are set and the facilities nonetheless look barely smooth. They’ll end setting as they cool. For good circles, gently swirl every cookie inside a spherical cookie cutter whereas they’re nonetheless heat.
- Cool utterly. Switch the cookies to a wire rack to chill utterly.
- Dip in white chocolate. Soften the wafers, dip half of every cooled cookie, and end with sprinkles if you’d like a festive look.
Ornament Concepts
These cookies are stunning on their very own, however dipping them in white chocolate provides them a candy distinction and a flowery look. You may strive including:
- vacation sprinkles
- crushed peppermint
- gold sanding sugar
- a drizzle of darkish chocolate
- edible glitter for gifting
They’re additionally beautiful organized on a Christmas cookie tray alongside snowball cookies, thumbprint cookies, chocolate fudge, and peach cookies, to call a number of.
How To Retailer
- On the counter. Maintain the gingerbread cookies in an hermetic container at room temperature for as much as 5 days. The longer they sit, the higher they style, in my view. Gingerbread cookies keep smooth for days, making them splendid for gifting or cookie trays.
- Freezer. Sealed in a freezer bag or an hermetic container, the baked cookies maintain for as much as 3 months within the freezer. Thaw at room temperature.
