December 14, 2017
BOY do I have a fabulous gingerbread cookie recipe for you guys!!! This recipe is divine… perhaps the best gingerbread cookie recipe you’ll ever find! I’m serious! I’ll make a batch of these for Will and I and all of them will be gone within 48 hours. They are THAT good! I first made these gingerbread cookies 3 Christmases ago and we decided that they needed to be a Christmas staple from then on. I’ve found that I end up making 2 or 3 different batches over the course of December because they get eaten so quickly.
These cookies are fluffy, filled with wonderful spices like ginger, cinnamon, and cloves, and it is a proven fact that you cannot eat just one ;-) I know this is a bold statement, but we think they’re better than Walt Disney World’s famous gingerbread cookies! And that’s saying alot because those suckers are GOOD!
I shared a little bit about their deliciousness on my Instagram a few weeks ago and then had so many messages from people asking for the recipe. So here it is! Full recipe at the bottom of this post :) I cannot wait for you try these! OH and do yourself a favor and go ahead and double or even triple the recipe. You’ll thank me later ;-)
First, add all the dry ingredients to the bowl (I am of the opinion that if you measure the spices in heaping quantities, the cookies are extra delicious ;-) Mix until blended… Once the dry ingredients are mixed together, add the rest of the wet ingredients to the same bowl… Quick tip: This specific brand of molasses (Grandma’s brand) is exactly 1 cup in the jar. So if you’re doubling the recipe (which you should DEFINITELY do), no need to measure! Just dump the whole jar in the bowl :) Mix until blended (you’ll probably have to stop and scrape the bowl/paddle a few times)… Dump onto a sheet of plastic wrap, mold into a log, wrap tightly, and let it sit for 1-8 hours at room temperature (the longer it sits, the more fluffy your cookies will be, so I recommend at least 4 hours)… Once the dough has rested for 1-8 hours, roll it out onto a floured surface (You don’t want your cookies to stick to the table, so don’t be shy with the flour!) I will typically knead the dough with a little bit of extra flour before rolling it out because it is a pretty sticky dough… Roll the dough to about 1/4 to 1/3 inch thick, then use cookie cutters to cut your cookie shapes (the thicker they are, the fluffier they’ll be! If you’re a fan of the thin and crispy gingerbread cookies, simply roll out the dough thinner)… Place on parchment lined cookie sheets and bake in the oven for 7-9 minutes in a 375 degree oven… Once the cookies are out of the oven, let them sit on the pan to cool off for a few minutes before taking them off… then, Bon appetite! IMPORTANT: Store in an airtight container (I use a gallon size Ziploc bag) to keep the cookies soft and fluffy and fresh tasting. I once tried adding some icing to the tops, but we all agreed that they are so much better just on their own!
3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 TB ground ginger
2 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
1/2 cup firmly packed light brown sugar
6 TB unsalted butter, softened
1/2 cup molasses
2 tsp. vanilla extract
Zest of 1 lemon
In a large bowl or standing mixer, combine all the dry ingredients: flour, baking powder, baking soda, salt, all of the spices, and brown sugar.
To the same bowl, add the remaining wet ingredients: butter, egg, molasses, vanilla, and lemon zest.
Mix until dough comes together (you may need to stop and scrape the side of the bowl/mixing paddle once or twice)
Lay out a piece of plastic wrap and dump the dough onto the plastic wrap. Shape into a log, tightly wrap, and let sit for at least 1 hour up to 8 hours at room temperature (the longer you let it sit, the fluffier your cookies will be! I typically let mine sit for about 4 hours)
After your dough has rested for 1-8 hours, preheat oven to 375 degrees. Line cookie sheets with parchment paper.
Flour your work surface, split the dough in half or in thirds, and roll out the dough in batches. The dough will be sticky, so feel free to add a little flour to the top of the dough and knead it in before rolling it out.
Roll out dough to about 1/4 to 1/3 inch thick, depending on your preference (The fluffier the better, so I typically roll it out about 1/3 inch thick). The thicker they are, the fluffier they’ll be! If you’re a fan of the thin and crispy gingerbread cookies, simply roll out the dough thinner.
Using cookie cutters, cut out your gingerbread shapes and place them on parchment lined cookie sheets about 1 inch apart (since the cookies expand/rise, they will connect and lose their shape if you don’t leave enough space between them)
Bake for 7-9 minutes at 375 degrees, let cool on the cookie sheet for 2-3 minutes, then enjoy the most delicious cookies on the planet! :)
IMPORTANT: Store in an airtight container (I use a gallon size Ziploc bag) to keep the cookies soft and fluffy and fresh tasting.