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This gingerbread cookie recipe is one of my absolute favorites! I’m not typically a huge fan of most sweets, but this one is in a class of its own. When most people think of gingerbread, they almost always associate it with Christmas. My family loves this recipe so much that I make it often throughout the entire year.
I was in my early twenties before I had ever even tasted homemade gingerbread cookies. One of my friends made a batch of these cookies, and brought me a beautiful platter full. It was love at first bite! He was kind enough to share his recipe with me, and I’ve been making them ever since.
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Mixing Gingerbread Cookie Dough
One of my absolute favorite small kitchen appliances is my Kitchen Aid stand mixer. If you don’t own one of these, I highly recommend making the investment. Not only are they superior for general mixing, but you can also purchase add on appliances. Meat grinders, spiralizers, pasta rollers and food processors are just a few of the Kitchen Aid accessories you can purchase. My Kitchen Aid mixer works beautifully on this sticky and stiff gingerbread cookie dough.
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When you are working with this dough, be aware that it will be really stiff and sticky. I use a rubber spatula to divide my dough onto plastic wrap before chilling. Just try to round it out as much as possible with the spatula, then you can smooth it out with the plastic wrap while wrapping.
Prepping Your Dough for Rolling & Cutting
I have also found that you will have to knead quite a bit of all purpose flour into the dough just before rolling and cutting. Even with the chilling time, the dough will be far too sticky to cut without the additional flour. The amount of added flour you need will depend on the humidity in your kitchen, and the size of the dough you are working with. You want to knead in just a little flour at a time until you can easily handle and work with the dough. Too much additional flour will make your gingerbread cookies heavy.
Baking Gingerbread Cookies
We like our gingerbread cookies soft, and I’ve found that 8 minutes of baking is perfect in my oven. This will give you a starting point for baking your cookies. Just adjust the baking time up or down based on your oven and preference.
Once your cookies have cooled, you’re ready to have fun decorating with your favorite Royal Icing recipe, or if your like me, just start eating! 😍
If you have any questions, please let me know in the comments section below and I’ll be happy to help. Enjoy!
Gingerbread Cookies
Ingredients
- 1 Cup of salted butter – softened
- 1 Cup of dark brown sugar
- 1 Cup of molasses
- 3 Large eggs
- 4 Cups of all purpose flour
- 1 *t. Ginger
- 1 *t. Salt
- 2 *t. Baking soda
- 1 *t. Baking powder
- * t. = teaspoon
Instructions
- Cream together: Butter and dark brown sugar.
- Add molasses and eggs – mix well
- In a separate bowl mix: Flour, ginger, salt, baking soda and baking powder.
- Slowly stir the flour mixture into the molasses mixture.
- Mix on medium speed until well blended.
- Divide the dough into 1/3, and shape each into a disk.
- Cover with plastic wrap and refrigerate until chilled. (2 hours or overnight.)
- Roll each disk out on a lightly floured surface and cut out with your preferred cookie cutters.
- Place unbaked cookies on an ungreased cookie sheet.
- Bake @ 350 for 8 minutes.
