The Ultimate Easy Gingerbread Recipe: Perfect for Holiday Baking!
Description
Overview: This Ultimate Easy Gingerbread recipe is a must-have for your holiday baking. It features a perfect blend of warm spices, rich molasses, and a hint of orange zest, creating a flavorful and aromatic treat that’s sure to delight your family and friends. The dough is simple to make and can be used for cookies or even a gingerbread house.
Ingredients
All-purpose flour: 3 cups
Baking soda: 1 teaspoon
Ground cinnamon: 2 teaspoons
Ground ginger: 2 teaspoons
Ground cloves: 1/2 teaspoon
Salt: 1/2 teaspoon
Unsalted butter, softened: 3/4 cup
Granulated sugar: 1/2 cup
Molasses: 1/2 cup
Egg: 1 large
Orange zest: 1 tablespoon
Vanilla extract: 1 teaspoon
Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 3: In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes.
Step 4: Add the molasses, egg, orange zest, and vanilla extract to the butter mixture, and mix until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Step 6: Divide the dough into two equal parts, wrap each in plastic wrap, and refrigerate for at least 1 hour or overnight.
Step 7: On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness.
Step 8: Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet, about 1 inch apart.
Step 9: Bake for 10-12 minutes or until the edges are lightly browned.
Step 10: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: Repeat with the remaining dough.
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes per batch
Total Time: 25-27 minutes per batch
Servings
Servings: Approximately 24 cookies, depending on the size of the cookie cutters
Notes
For a softer cookie, reduce the baking time by 1-2 minutes. Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. The dough can also be frozen for up to 3 months; thaw overnight in the refrigerator before rolling and baking.
Nutritional Information (Optional)
Per cookie:
Calories: 120
Total Fat: 4g
Saturated Fat: 2.5g
Cholesterol: 15mg
Sodium: 95mg
Total Carbohydrates: 20g
Dietary Fiber: 0g
Total Sugars: 10g
Protein: 1g
Serving Suggestions
Serve the gingerbread cookies plain or decorate them with royal icing, sprinkles, or candies. They pair well with a glass of cold milk, a cup of hot cocoa, or a warm spiced cider.
FAQs
1. Can I use dark molasses instead of regular molasses?
Yes, you can use dark molasses for a more robust flavor, but the cookies may be slightly darker in color.
2. How long do I need to chill the dough?
Chill the dough for at least 1 hour or overnight for easier rolling and cutting.
3. Can I freeze the gingerbread cookies?
Yes, you can freeze the baked cookies for up to 3 months in an airtight container.
4. What can I use instead of orange zest?
You can omit the orange zest or replace it with 1/2 teaspoon of ground cardamom for a different flavor profile.
5. Can I use this recipe for a gingerbread house?
Yes, this dough is suitable for constructing a gingerbread house. Roll the dough slightly thicker (1/3 inch) and bake the pieces until they are firm and crispy.
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