Gingerbread Cookies: deliciously soft, chewy, and perfect for house building. These gingerbread cookies are an excellent cookie for celebrating the holidays, with a great rich flavor, and a consistency that holds its shape while baking fun designs.
Gingerbread Cookies
©Eazy Peazy Mealz by EazyPeazyMealz.com
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These Gingerbread Cookies were so fun to figure out how to make. Trying several recipes, my goal was to find something that would get me that delicious gingerbread taste, be soft enough that I wanted to eat it. (I like soft cookies), And sturdy enough to make a gingerbread house out of.
I really messed with this Gingerbread Cookie recipe a lot to get it perfect. But I want to say that the determining factors are things like how hot your oven runs, and how thick you cut your dough.Watch the edges. For my cookies, I cooked about 6 minutes. For the house parts I did about 7.5-8.5 minutes to insure they were not going to fall apart or fold in half when I added frosting and decorations.
Play Dough Soft
So, when I first pulled my dough out of the fridge, it was SUPER HARD. Even after a warm up period, it was still too hard, and crumbly. So I added butter and water. Those additions have been reflected below, but the point is, if the consistency is wrong, add a little of this or that until you get a good cookie dough consistency. Like play dough.
Below you will find a couple links for buying gingerbread house, cookie cutters. I am planning to use mine for our Christmas morning family party. Should be lots of fun!
Raise your hand if you love gingerbread cookies?
Other Christmas Recipes you Will Love
Gingerbread Cookies
Ingredients
- 3/4 cup butter cubed
- 1/2 cup sugar
- 1/2 cup molasses
- 2 teaspoons white vinegar
- 1 egg lightly beaten
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 tbs water
Instructions
- In a saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg.
- Combine the flour, baking soda, ginger, cinnamon, pumpkin pie spice, and salt; stir into molasses mixture to form a soft dough. Add water, stir together.
- Divide dough into thirds. Shape each portion into a disk; wrap in plastic wrap. Refrigerate for at least 2 hours or until easy to handle. You may need to add a little water if it is too hard
- On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with cookie cutter.
- Place on baking sheets that are lined with Silicone Baking Mats. If you do not have baking mats then place on greased baking sheets.
- Bake at 375° for 6-9 minutes or until edges are firm. Remove to wire cooling racks. Let cool.
- Enjoy
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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And I had to include one more picture because it was just too cute! This is my youngest. She was loving the cookies so much she pushed my flour bucket up to the counter so she could climb up and get them herself. She ate about 7 before I caught her.
Becca says
About how many cookies does this make? And how long are the cookies good/semi-fresh? I’m making some for a gingerbread house party, but I don’t have time the day of or the day before to do them.
Rachael says
Becca, it really depends on the size of the cookie cutter, but I would say between 2-3 dozen, and if they are in an air tight container probably 5-6 days.