The aroma of gingerbread is reason enough to make it this time of year! Whether you are teetering on the fence or heading full-swing into the Christmas season, gingerbread cookies will tilt you into full-fledge holiday cheer. Below is the recipe I use year after year. It has 5-star reviews form 370+ users! Click on this link for all the reviewers’ comments and tips! I have found so many of the tips helpful in creating the The Most Wonderful Gingerbread Cookies by gingerkitten D.
If you are throwing a Gingerbread Party this holiday season, here is a little inspiration from one of our Christmas Gingerbread Parties! You can find all the paper on our website to create a one-of-a-kind Gingerbread Party of your own! Happy Baking!
The Most Wonderful Gingerbread Cookies by gingerkitten D.
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case, it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over the dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter– the gingerbread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.