Classic Gingerbread Cookies
The ultimate holiday treat, Classic Gingerbread Cookies are spiced to perfection and perfect for decorating. Enjoy the delightful aroma while you bake and create sweet memories this season. Make them today for a festive celebration!
Equipment
- Stand Mixer Fitted with a Paddle Attachment
- Gingerbread Man Cookie Cutter
Ingredients
- 1 cup Unsalted Butter softened to room temp
- ⅔ cup Light Brown Sugar packed
- ⅓ cup Granulated Sugar
- 1 cup Unsulfured Molasses
- 2 large Egg Yolks whites discarded or saved for another use
- 1 teaspoon Vanilla Extract
- 5 cups All-Purpose Flour
- 3 ½ teaspoons Ground Ginger or to taste
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Allspice
- ¼ teaspoon Ground Nutmeg
- 1 ⅔ cup Confectioners’ Sugar sifted
- ¼ teaspoon Salt
- 1 ½ teaspoon Light Corn Syrup
- ½ teaspoon Vanilla Extract
- 3 tablespoons Milk
- Red and Green Food Coloring gel recommended
- Red Cinnamon Candies optional but recommended
- Red and Green Sprinkles optional but recommended
Instructions
- Step 1: Start by preparing your workspace. Gather all the ingredients and equipment: a stand mixer fitted with a paddle attachment, a rolling pin, and your gingerbread cookie cutter. This will make the process smooth and enjoyable.
- Step 2: In the bowl of the stand mixer, add the unsalted butter, light brown sugar, and granulated sugar. Beat on medium-high speed for about 3 to 4 minutes until the mixture is smooth and creamy. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
- Step 3: Next, add in the unsulfured molasses, egg yolks, and vanilla. Continue to beat on medium-high speed for another minute until everything is well combined. Set this aside for now.
- Step 4: In a separate medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, salt, baking powder, baking soda, allspice, and ground nutmeg. This dry mixture is essential for balanced flavor and proper texture.
- Step 5: Gradually add the dry ingredients to the wet mixture in the stand mixer. Mix on low speed to prevent flour from flying everywhere. Continue mixing until the flour is just incorporated. Be careful not to overmix, as this could result in tough cookies.
- Step 6: Once the dough is ready, remove it from the mixing bowl and form it into a rough disc shape, about 3 to 4 inches thick. Wrap it tightly in plastic wrap and place it in the refrigerator to chill for at least one hour, or up to overnight. Chilling the dough helps to firm it up, making it easier to roll out.
- Step 7: After the dough has chilled, preheat your oven to 350°F (175°C). Prepare several baking sheets by lining them with Silpat liners or parchment paper and lightly spraying them with baking spray.
- Step 8: On a lightly floured surface, roll out the dough to about ⅛ inch thick using a rolling pin. Make sure the surface is floured to prevent sticking. A thicker dough will yield softer cookies, while a thinner dough will result in crispier cookies.
- Step 9: Using a 3.75-inch gingerbread cookie cutter, cut out as many cookies as possible from the dough. Ensure not to overlap the cutter onto previously cut cookies. If you do, simply roll the dough back together and continue cutting.
- Step 10: Carefully transfer the cut-out cookies onto the prepared baking sheets, ensuring they are spaced about ½ inch apart. Roll any remaining dough into a ball and repeat the cutting process until all the dough is used.
- Step 11: Place the baking sheets in the center of the preheated oven and bake for 8 to 9 minutes. The edges should not be browned; the cookies will be soft when done. Baking them longer will result in crispier cookies, so keep an eye on them!
- Step 12: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack. Allow the cookies to cool completely before decorating.
- Step 13: While the cookies cool, prepare the icing. In a medium-sized mixing bowl, whisk together the confectioners' sugar and salt. Add the light corn syrup, vanilla, and milk. Mix until you achieve a smooth frosting, which should be thick enough to hold its shape when piped.
- Step 14: Divide the icing into three bowls. Add a bit of red food coloring to one, green food coloring to another, and leave one plain. Spoon the icing into separate piping bags. Snip a small hole at the bottom of each bag for decorating.
- Step 15: To decorate, hold the piping bag at a slight angle about ⅛ inch above the cookie. Squeeze gently to pipe the icing in your desired design. Get creative and have fun with the decorations!
- Step 16: Once decorated, your Classic Gingerbread Cookies are ready to be enjoyed! Store them in an airtight container at room temperature for up to one month. Make sure they are sealed to prevent them from becoming too soft.
Notes
- Chilling the Dough: Refrigerating the dough is crucial. It helps the cookies maintain their shape while baking.
- Mixing Technique: Avoid overmixing after adding the flour; it can lead to hard cookies instead of soft and chewy ones.
- Baking Time: Pay attention to the baking time. Overbaked cookies will become too crunchy, while underbaked ones will stay soft.
- Icing Consistency: Ensure your icing is thick enough to hold its shape but not so thick that it can't be squeezed out easily.