The Sweetest Holiday: Discover Irresistible Gingerbread Cookie Recipes for Christmas

Quick Overview Section:

• Recipe Rating: ★★★★☆ (4/5)
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Servings: Serves 24 cookies
• Calories: Approximately 100 kcal per cookie

Introduction:

Gingerbread cookies are a staple of the holiday season, filling our homes with warm, spiced aromas that evoke the coziness of family gatherings and festive cheer. My first memory of Baking gingerbread cookies was standing on a stool beside my grandmother, where we would roll out the dough, cut it into fun shapes, and decorate them with icing and sprinkles. This beloved recipe brings not just deliciousness to the table, but also a sense of nostalgia and joy during Christmas. Whether you’re looking for a classic treat or a gluten-free version, these gingerbread cookies will warm your heart and delight your taste buds.

Ingredients List:

• 3 cups all-purpose Flour
• 1 teaspoon Baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 teaspoon vanilla extract

Substitutions:

• For gluten-free: Use 1-to-1 gluten-free Flour.
• For dairy-free: Substitute butter with coconut oil or vegan butter.

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C) and line Baking sheets with parchment paper.
2. In a medium bowl, whisk together the Flour, Baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the egg, molasses, and vanilla extract until well combined.
5. Gradually add the Flour mixture to the wet ingredients, mixing until a soft dough forms.
6. Chill the dough in the refrigerator for 30 minutes for easier rolling.
7. Roll out the dough on a floured surface to about 1/4 inch thick and cut into desired shapes.
8. Place the cookies on the prepared Baking sheets and bake for 10-12 minutes or until the edges are firm.
9. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Tips and Tricks Section:

• Chilling the Dough: Chilling the dough is essential for easy handling and helps the cookies hold their shape while Baking.
• Icing Tips: For decorating, royal icing holds its shape better than regular icing. If you’d like a fun activity, set up a decorating station with various sprinkles and candies!
• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Nutritional Information (per serving):

• Calories: 100 kcal
• Macronutrients:
  • Protein: 1.2 g
  • Fat: 4.5 g
  • Carbohydrates: 15 g
• Micronutrients:
  • Fiber: 0.5 g
  • Sugar: 8 g
  • Sodium: 50 mg

Recipe Notes:

• Feel free to add chocolate chips or dried fruit for a unique twist.
• Keep an eye on the cookies — they can go from perfect to overbaked quickly!

FAQs:

1. How do I store leftover gingerbread cookies?
   Store them in an airtight container at room temperature for up to 5 days.

2. Can I freeze gingerbread cookies?
   Yes! Freeze them in a single layer on a Baking sheet, then transfer to an airtight container for up to 3 months.

3. What can I substitute for molasses?
   You can use honey or maple syrup, though the flavor will change slightly.

4. How do I reheat gingerbread cookies?
   Warm them slightly in the microwave for 10-15 seconds or enjoy them at room temperature!

5. Can I make this recipe vegan?
   Yes, substitute butter with vegan butter and omit the egg or use a flaxseed egg instead!

We would love your feedback! Please leave a comment below, rate the recipe, or share it on social media. Your thoughts help us improve and inspire others to bake these sweet delights!

Recipe Card: Irresistible Gingerbread Cookies

Servings: 24 cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-27 minutes

Ingredients:

• 3 cups all-purpose Flour
• 1 teaspoon Baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line Baking sheets with parchment paper.
2. In a medium bowl, whisk together the Flour, Baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the egg, molasses, and vanilla extract until well combined.
5. Gradually add the Flour mixture to the wet ingredients, mixing until a soft dough forms.
6. Chill the dough in the refrigerator for 30 minutes for easier rolling.
7. Roll out the dough on a floured surface to about 1/4 inch thick and cut into desired shapes.
8. Place the cookies on the prepared Baking sheets and bake for 10-12 minutes or until the edges are firm.
9. Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information (per serving):

Calories: 100 kcal
Macronutrients:
Protein: 1.2 g
Fat: 4.5 g
Carbohydrates: 15 g

Storage: Store in an airtight container at room temperature for up to 5 days.

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