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These Spiced Gingerbread treats deliver wonderfully flavored, buttery delights that stay soft throughout. They hit that sweet spot between warm spices and sweetness, tasting great plain or dressed up with royal icing or buttercream. They're a holiday classic you'll enjoy making and munching on!
What Makes These Treats Special
These Gingerbread goodies are tender, packed with flavor, and simple to whip up. They're great for holiday baking sessions and keep their shape when cut out, so they're perfect for fancy designs and decorating. You can have them plain, top them with icing, or make them crunchy - this adaptable formula works for all tastes.
What You'll Need for Gingerbread
- All-Purpose Flour: 3 cups, with extra nearby for rolling.
- Ground Spices:
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Butter: 3/4 cup, softened.
- Dark Brown Sugar: 3/4 cup, packed.
- Molasses: 2/3 cup, unsulphured.
- Egg: 1 large, room temperature.
- Baking Soda: 1 teaspoon.
- Salt: 1/4 teaspoon.
- Vanilla Extract: 1 teaspoon.
Step-by-Step Gingerbread Instructions
- Combine Dry Stuff
- Stir flour, spices, baking soda, and salt together in a bowl until mixed.
- Beat Butter with Sugar
- Mix butter and brown sugar until they're fluffy and pale, taking about 2-3 minutes. Add molasses, egg, and vanilla and stir until everything's combined.
- Make Your Dough
- Slowly add your dry mix into the wet ingredients until you get a soft dough. Cut it in half, wrap both pieces in plastic, and let them chill for at least 3 hours.
- Flatten and Shape
- Take your cold dough and roll it out to 1/4-inch thick on a floured counter. Use cookie cutters to make shapes and put them on lined cookie sheets.
- Cook Them Up
- Pop them in a 350°F oven for 9-10 minutes if you want them soft, or 11-12 minutes for crunchier cookies. Let them cool completely before you decorate them.
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Finishing Touches and Keeping Them Fresh
Add some flair to your gingerbread by using royal icing or buttercream. Keep your finished cookies in a sealed container at room temp and they'll stay good for about 4 days. If you want to plan ahead, you can freeze the dough for up to 3 months. You can also bake them until they're extra crispy if you want to build gingerbread houses.
Frequently Asked Questions
- → Why chill the dough first?
- It helps blend the ingredients better and firms up the butter, making the dough easier to roll and perfect for cutting shapes.
- → What’s the best rolling thickness?
- Roll it about 1/3-inch thick so the cookies stay soft and don’t go overly crispy after baking.
- → Can these cookies or dough be frozen?
- Absolutely! Keep dough in plastic wrap for up to 3 months. Already-baked cookies last 2 months in airtight containers.
- → Why is unsulfured molasses better?
- Unsulfured molasses tastes smoother and isn’t as harsh. It makes the flavor milder and classic for these cookies.
- → How do I know they’re finished baking?
- Look for puffy tops without dark edges. They’ll still set up on the pan after you pull them out to cool.