Go Back
5 from 2 votes
Gingerbread Cookies- Pepper Delight #pepperdelightblog #recipe #cookies #gingerbreadman #gingerbreadcookies #christmasdessert #christmascookies #gingerbread #christmas #snacks #baking #holidayrecipes #festiverecipes #bestgingerbreadmancookies
Print
Gingerbread Cookies
Prep Time
25 mins
Cook Time
10 mins
Chilling Time
2 hrs
Total Time
35 mins
 

Festive Season is here & its time for some Fun Baking! Crunchy, Sweet n Spiced Gingerbread Cookies with the Flavors of Ginger, Cinnamon and All Spice… The Perfect Holiday Treat…!!

Course: Dessert, Snack
Cuisine: American
Keyword: Christmas cookies, cookies, gingerbread cookies, gingerbread man
Servings: 45 cookies
Author: Akhila
Ingredients
For the gingerbread cookies
  • 3¼ cup all-purpose flour
  • ¾ tsp baking soda
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp allspice
  • ½ tsp salt
  • ¾ cup 1½ stick unsalted butter (softened)
  • ½ cup brown sugar
  • 1 large egg (at room temperature)
  • 1 tsp vanilla extract
  • ½ cup molasses
For the icing
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1-2 tbsp milk
Instructions
For the gingerbread cookies

  1. In a large bowl, prepare the dry ingredients by sifting flour, baking soda, ginger, cinnamon, allspice and salt. Keep aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy. Add brown sugar, beat until combined. Beat in the egg, followed by adding vanilla extract and molasses.
  3. Slowly add prepared dry ingredients, beat on a low speed until well combined. The dough should be thick.
  4. Divide the dough into two equal parts and transfer to a plastic wrap. Using your hands, shape it into a ball and tightly wrap in two plastic wraps. Refrigerate the dough for 1-2 hours or overnight.
  5. Remove the dough from the refrigerator and allow it to rest for 10 minutes before working on it.
  6. Preheat oven to 350-degree F. Line a baking tray with parchment paper or silicone baking mats and keep aside.
  7. Dust your work surface and rolling pin generously with flour. Roll the dough until its 1/8 inch thick. If its sticky, dust the dough with more flour and roll.
  8. Use your cookie cutters to cut out the dough as desired and carefully transfer them to the baking sheet. Place them with an inch’s gap in-between.
  9. Re-roll the leftover dough and repeat step 8; cutting and transfer to the baking sheet.

  10. Bake for 8-10 minutes until the edges brown; mine took 10 minutes. Remove from the oven and allow it to sit at room temperature for 5 minutes, then transfer to a wire rack to cool completely.

  11. Once the cookies have cooled, decorate with simple icing or sprinkles. Allow the icing to cool and set. The cookies can be stored in an air tight container for up to one week.

For the icing
  1. In a large bowl, whisk together powdered sugar, vanilla extract and milk until smooth. You can add more sugar if its runny or add more milk if its too thick.
  2. Fill the icing in a piping bag or squeeze bottle and draw/decorate your cookies as desired. Allow it to set at room temperature for 2-3 hours.
Notes
  1. Chilled cookie dough is easy to work with as it is firm and doesn’t stick to your rolling pin/surface. I recommend leaving the other half in the refrigerator till you are done with the first batch.
  2. Being winter, your butter might not easily soften to room temperature and may still be lumpy while beating with the other ingredients. The hair dryer method is my goto trick to solve this problem, refer the Notes section under the recipe of my Matcha Cake recipe post for details.