There’s something about gingerbread that gets us in the mood for Christmas. Is it the unmistakable aroma? The chewy texture? The combination of warm and sweet flavours? Or all the adorable figures—gingerbread men, gingerbread house, gingerbread cookies—you can make with it? It’s all these things for sure, in addition to gingerbread being one of the most fun and easy cookie recipes to make.
The best thing about making gingerbread cookies is that they require basic ingredients and baking skills. Grown-ups can take care of mixing while kids get their hands busy decorating. With a little sugar and a little spice, these gingerbread cookies turn out oh, so nice!
Here’s our foolproof gingerbread recipe to help you get ready for the season ahead.
- Measuring cups and spoons
- Wooden spoon
- Mixing bowl
- Rolling pin
- Cookie cutters (see gingerbread kits)
- Baking sheet
- Cooling rack
- Decorating set (includes piping bags and nozzles)
- Parchment paper
- ½ cup sugar
- ½ cup molasses
- 1 ½ tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp of baking soda
- ½ cup butter or margarine
- 1 egg, beaten
- 3 ½ cups all-purpose flour
- Preheat the oven at 170C.
- Place a medium-sized saucepan over low heat. Add in sugar and molasses. Heat them to a boiling point while stirring occasionally with a wooden spoon.
- Meanwhile, whisk together flour, ginger, allspice, cinnamon, and cloves in a bowl.
- Remove the saucepan from heat. Gradually add baking soda and butter. Mix well until butter is melted and ingredients are well incorporated. Transfer mixture into a large heatproof mixing bowl.
- Using a fork, stir in the egg then sift in the flour mixture. Mix until a stiff dough is formed.
- Cut the dough in half and form a ball. Cover with cling wrap, press into a compact dough, then refrigerate for at least 3 hours.
- On a floured surface, roll out the chilled dough with a rolling pin to 1cm or ¼ inch thickness.
- Dip cookie cutters onto flour and cut out shapes as desired. Wiggle the cutters a little bit to ensure a clean cut shape. (Handy hint: Cut out a small hole in each cookie before baking so you can use them later as adorable Christmas tree ornaments.)
- Line a baking sheet with baking paper. Place cut gingerbread cookie dough and refrigerate for at least 3 minutes. Perfectly chilled dough ensures the cookies hold their shape in the oven.
- Bake for 12 minutes then cool completely on a wire rack.
- Using our Easy Royal Icing Recipe, decorate the cookies as you desire.