The Ultimate Guide to Perfect Gingerbread Cookies
Nothing captures the spirit of the holidays quite like the warm, spiced aroma of freshly baked gingerbread cookies. These festive treats have been a staple of holiday traditions for centuries, filling homes with joy and delicious flavors. Whether you’re baking them for a family gathering, as gifts, or simply for a cozy night in, here’s everything you need to know to make the perfect batch of gingerbread cookies.
A Brief History of Gingerbread
Gingerbread has a rich history dating back to the Middle Ages. Originally, it was made with ginger, honey, and breadcrumbs. Over time, the recipe evolved to include molasses, spices, and butter, creating the soft and flavorful cookie we know today. The tradition of making gingerbread cookies, especially in festive shapes, became popular in Europe and later spread worldwide.
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- Chill the Dough: Refrigerating the dough helps it firm up, making it easier to roll out and cut.
- Adjust the Spice Level: If you love extra spice, increase the ginger and cinnamon slightly.
- Even Baking: Roll the dough evenly to ensure all cookies bake at the same rate.
- Soft vs. Crunchy Cookies: For softer cookies, bake for a shorter time and store them in an airtight container with a slice of bread.
Decorating Your Gingerbread Cookies
Once your cookies have cooled, the fun begins! Here are some decoration ideas:
- Royal Icing: Make a simple icing with powdered sugar, egg whites, and a splash of vanilla.
- Candy & Sprinkles: Use colorful candies, edible glitter, and sprinkles for a festive touch.
- Chocolate Drizzle: Melted white or dark chocolate can add an elegant finish.
Pairing and Storing Your Cookies
Gingerbread cookies pair wonderfully with a cup of hot cocoa, tea, or spiced cider. To keep them fresh, store them in an airtight container at room temperature for up to two weeks, or freeze them for longer storage.
Conclusion
Gingerbread cookies are more than just a holiday treat—they are a symbol of warmth, tradition, and creativity. Whether you’re baking them for the first time or have a cherished family recipe, making these cookies is a wonderful way to celebrate the season. So, gather your ingredients, roll out your dough, and let the holiday magic begin!
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GINGERBREAD COOKIES AND FROSTING
Ingredients
- Cookies
- 3 cups/725 mL sifted all-purpose flour
- 1/2 tsp/2.5 mL baking soda
- 1/4 tsp/1.2 mL baking powder
- 1/2 cup/125 mL 1 stick unsalted butter, softened
- 1/2 cup/125 mL dark brown sugar packed
- 2 tbsp/30 mL Ground Ginger
- 3 tbsp + 1 tsp/55 ML Ground Cinnamon
- 1 tsp/5 mL Ground Nutmeg
- 1-1/2 tsp/7.5 mL Ground Cloves
- 1/2 tsp/2.5 mL Ground Black Pepper
- 3/4 tsp/4 mL salt
- 1 large egg
- 1/2 cup/125 mL unsulfured molasses
- Frosting
- 4 cups/1 liter powdered sugar
- 1/2 cup/125 mL butter or margarine softened
- 3 to 4 tbsp/45 to 60 mL milk
- 1 to 2 tsp/ 5 to 10 mL Baking Vanilla® Extract
Instructions
- Directions Cookies: In a large bowl, sift together flour, baking soda and baking powder; set aside. With an electric mixer fitted with paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then egg and molasses. Add flour mixture; combine on low speed. Wrap dough in plastic; chill for at least 1 hour. Heat oven to 350ºF/180ºC. On a floured work surface, roll dough 1/8 inch/3 mm thick. Cut into desired shapes. Transfer to ungreased baking sheets. Bake until crisp but not darkened, about 8 to 10 minutes. Let cookies cool on wire rack, then decorate as desired. Makes about 3 dozen.
Notes
Directions for Frosting: Combine all ingredients; beat until smooth.
Decorate with icing, Watkins Artificial Dye-Free Decorating Sugars and Sprinkles