Brace yourself – my super easy gingerbread cookies recipe is coming your way! Yesterday, it just occurred to me that as part of my self-imposed Christmas Cookie Challenge this year, I completely forgot to add gingerbread cookies to my list. How did that even happen? So I immediately, jumped into action to remedy this awful mistake 😁
The recipe I am sharing with you today is so easy, very simple, and incredibly delicious. It is the basic recipe for any gingerbread cookie variations you want to make. You can opt in to make the best gingerbread sandwich cookies with a delicious cheese filling or go the old way – eat them as biscuits. As they are that delicious!
Follow along as I share the best cookie recipe ever. ’m completely hooked on these now – plain or sandwich ones!
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Why are these Gingerbread Cookie Cookies so special?
The grated ginger combined with cinnamon is a pure heaven. The flavours are totally out of this world!
For this recipe I used dark molasses. To me, molasses is the secret that makes the flavours so divine.
For the longest time, I avoided using molasses (don’t ask me why – I honestly have no idea!). But now? No gingerbread cookies in my house will ever go without it. Please, don’t skip it. Give it a chance – I promise you won’t regret it.
What is molasses
Some of you may be wondering what molasses is or what it is made of? I was surprised reading about it a few years ago myself, but it is actually a byproduct in the sugar-making process. It is juice extracted from sugar cane or sugar beets. Cool, ha? It is so thick, so intensely flavoured, but exceptional in cookie making results.
Although there are various types (like light, dark, blackstrap), the dark molasses is most commonly used for gingerbread cookies.
If you are unsure if you will like it, get a small quantity from a bulk store and test it out first. Although, I think you will be making more runs to the store for more.
What do you need for the gingerbread cookie sandwiches?
Butter – The butter gives these cookies a nice flaky texture and the perfect taste. Butter is also needed for the perfect cheese filling for the cookie sandwiches.
Dark molasses syrup – This is the star of the show. Please do not skip it because you will miss a big deal!
Brown sugar – I like to use Demerara sugar as it has a nice molasses flavour that adds some specific sweetness that I love. However, using regular brown sugar is completely fine – do not sweat much over it.
Egg – To arrive at the right texture, one egg will do the magic. Make sure you keep the egg at room temperature for at least 30 minutes to incorporate nicely.
Vanilla extract – Vanilla adds the most amazing warm flavour, so you don’t want to skip it. You can also use vanilla sugar, but my preference is always the vanilla extract as I find the flavour more intense.
Ground ginger – For a perfect gingerbread flavour, ground ginger is a must. The name speaks for itself.
Ground cinnamon – The cinnamon pair s well with the ground ginger, so they are a perfect combo.
All purpose flour – You need flour for perfect cookie dough. The flour will thicken the dough to desired texture.
I used all purpose flour. To avoid lumps (as no one likes those lumps found in the cookie), make sure you put the flour through a sitter. Actually try to do this every time you bake anything.
Cornstarch – I learned from a chef recently that using cake flour will give the baked good an incredible fluffy texture. What that is, is actually a combination of flour and a bit of cornstarch.
Pinch of salt, some baking soda and baking powder – The magic baking trio that helps the cookies bake perfectly and get nice and fluffy.
Cinnamon sugar – I strongly advise to use the cinnamon sugar to coat the cookies while still warm. I love the crunchy topping and it looks so rich and festive. You can make it at home yourself – it is so easy. Simply mix fine white sugar, ground cinnamon and brown sugar.
Easy Gingerbread Cookies Recipe
4
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minutesLet me show you this recipe for easy gingerbread cookies - a perfect Christmas treat. The molasses used brings flavours to perfection, making this the best cookie recipe ever
Ingredients
200 grams unsalted butter, room temperature
2 tablespoons dark molasses
1 tablespoon vanilla
1 egg, room temperature
1 cup brown sugar
2 ½ cup all purpose flour
2 tablespoons cornstarch
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
- For sugar coating
½ cup cinnamon sugar (mix of cinnamon, white fine sugar and brown sugar)
Directions
- Using a mixer, beat the butter until it gets nice and fluffy. Make sure the butter is at room temperature, so mixing is easy and smooth.
- Gradually add the sugar while mixing to create a smooth, creamy base.
- Add the molasses syrup, vanilla and egg into the buttery mixture and mix well until everything is nicely combined.
- In a separate bowl, whisk all the dry ingredients and slowly incorporate them in the buttery mixture. Mix on low speed until everything is well combined, finish with a spatula and then set it aside.
- Transfer the dough in a bowl, cover with a foil and let it chill in the fridge for at least one hour. When ready to continue, preheat your oven to 350°F (175°C).
- Roll out the dough to about ½ inch thickness using a rolling pin. Shape the cookies using a cookie cutter or a glass. I love my star cookie cutter as it give this wonderful festive shape to the cookies.
- Place the cookies on a baking sheet lined with parchment paper. Bake for 10-15 minutes. Don’t over bake – they may seem soft, but they will firm up as they cool.
- Sugar coating (optional)
- While the cookies are still warm, coat them in cinnamon sugar for an extra festive touch. I recommend doing this as it give nice festive touch and crunch of the sugar is wonderful.
Notes
- Don't be concerned if the cookies feel still soft after recommended time baking. They will settle, once they cool out. Over baking will make them too crunchy and almost biscuit-like.
If there is any ingredient that you don’t like or you just don’t have it at home (and you don’t want to run to the store), make sure you download my Last Minute Substitute list and continue cooking stress-free and with confidence!
How to store the gingerbread cookies
You can keep the cookies in an airtight container at room temperature for a few days.
You can also freeze them in container for up to a month.
Now, grab your favourite Christmas movie (many amazing selections are on Amazon Prime) and cozy up with your loved ones, and enjoy these cookies in full spirits.
Try more desserts
For a festive holiday season and to sweeten things up, cookies and goodies are a must. Try there recipes and enjoy the best time of the year.
