gingerbread cookies

<em>This is my favorite gingerbread cookies recipe and it's also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours. </em>

My Favorite Gingerbread Men Recipe

Tablespoons (2/3 cup; 145 grams) unsalted butter, softened to room temperature

(150 grams) packed light or dark brown sugar

(200 grams) unsulphured molasses

egg,

vanilla extract

baking soda

salt

Tablespoon ground ginger (yes, 1 full Tablespoon!)

cinnamon

allspice

cloves

optional: easy cookie icing or royal icing

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that&#8217;s ok.

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don&#8217;t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.

Cookies stay fresh covered at room temperature for up to 1 week.

They're amazing! Great flavor and a lot of fun to make and decorate. 

I made these several times with a 4″ Christmas tree cutter and then made a lemon icing I put in a squeeze bottle and just did a zig – zag across all of them and then sprinkled with a bit of sanding sugar for a bit of sparkle, super simple and delish. Today I am making big round ones for frozen lemon custard ice-cream sandwiches. I do love a lemon gingerbread combo, so yummy together! Great old fashioned cookie.

These were delish cookies! Perfect amount of spices for my 5-year-old to handle. One problem though- The dough was a bit too soft. We tried refrigerating it to firm, but once it came out it was too hard to roll. Once it was soft enough to flatten it was too soft to move the shapes onto the trays! Any ideas how I can prevent this from happening again?

https://www.youtube.com/watch?v=TC-lC2og4oo

This is my favorite gingerbread cookies recipe and it’s also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.

Ingredients
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour, (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
optional: easy cookie icing or royal icing

Get the full recipe: https://sallysbakingaddiction.com/best-gingerbread-cookies/

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#baking #recipes #gingerbread

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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My Favorite Gingerbread Cookies | Sally's Baking Addiction

These holiday gingerbread cookies have less than half of the fat than most gingerbread cookies but the same great flavor and are super easy to make!

Gingerbread Cookies

unsalted butter (softened)

brown sugar

applesauce

dark molasses

all-purpose flour

tsp baking soda

ginger

tsp allspice

tbsp egg whites

lemon juice

sugar

cream of tartar

In a large mixing bowl, beat the butter, sugar and applesauce until smooth.

Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices.

Add to sugar and molasses mixture, stirring well.

Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F.

Generously dust the surface of your working area with flour before rolling out the dough.

Work with one ball of dough at a time, keep the other refrigerated while you do so.

Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky.

Cut the gingerbread with a cookie cutter shape of your choice.

Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.

Bake 10-12 minutes.

For the cookies:

Mix the egg whites with lemon juice.

Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it's too thick add a drop of lemon juice.

Add to a piping bag to decorate cookies when cookies are cooled.

For the icing:

Here’s the best chewy and soft gingerbread cookies recipe that makes your house smell of holiday flavors. It’s a quick and easy recipe requiring 8 ingredients and 45 minutes to make.

The Best Soft Gingerbread Cookies [Gluten-Free]

(240 grams, 8.5 ounces) chickpeas

(2.6 ounces) additive-free tahini (preferably at room temperature)

(4.2 ounces, ½ cup) additive-free almond milk

(2.8 ounces) fat-reduced almond flour [see tips]

(1.06 ounces) buckwheat flour

tbsps. carob powder

cocoa powder

tbsp. gingerbread spice mix

tbsps. birch xylitol (or date sugar for Plantricious version)

Start by adding all ingredients (except buckwheat flour) into food processor and process until you have homogeneous batter. Check substitution tips if you don’t have food processor.

Next, take ungreased cookie sheet (or baking sheet) and line it with parchment paper. Weigh about 30g (1.06oz) pieces of cookie dough and, using the help of two spoons, place them onto baking sheet. You’ll get about 21 cookies (given that you don’t eat much dough).

Now, you have two options. First, you can shape your gingerbread cookies using a fork. Secondly, you can make neat-looking cookies by flouring your hands and shaping them into same-size discs. To achieve that, start by making a small ball between your palms and then press it down and shape into regular circle. Flour your hands as needed – the cookies are quite soft.

Bake the cookies for 25 minutes, and then transfer onto cooling rack and let cool completely.

https://www.youtube.com/watch?v=k8hHP2E8TQY

The best vegan gluten-free chewy and soft gingerbread cookies http://bit.ly/soft-gingerbread-cookies-vegan that will fill your house with holiday flavours. It’s a quick and easy recipe requiring 8 ingredients and 45 minutes to make.

Henceforth, it’s a simple homemade recipe for those who love gingerbread with all the perfect spices that come with it. I use my own homemade gingerbread spice mix for this recipe. I definitely recommend making a big batch for the holiday season – it comes handy if you bake as often as I do or love to use the spice mix anywhere you can, e.g. even in your morning porridge.

Another key point is that my gluten-free soft gingerbread cookies are also as healthy as they can get – they do not contain refined sugar (not even brown sugar), refined flours and oils or butter. Furthermore, my soft gingerbread cookies come without molasses.

How to make healthy chewy and soft gingerbread cookies 
I’ve been obsessed with chickpeas in gluten-free vegan baking ever since I discovered chickpea cookie dough bites. So, it felt very natural to include them into this year’s gingerbread cookies recipe.
It’s very easy to achieve chewiness if you don’t use any refined ingredients – whole foods naturally need chewing before you can swallow them. This in turn results in better digestion and consuming smaller quantities as your brain will have time to receive the “full stomach” signal. So, no melting in your mouth like with refined flours, sugar and butter.
While almost all the ingredients contribute to chewiness (except salt, sweetener and plant milk), the softness comes from… well, soft batter! However, it’s not as simple as that! The batter stays soft after baking because it has very little grain-based flour in it – most of the mass is chickpeas, tahini and nut flour that do not absorb much liquid.

What makes them the best soft gingerbread cookies?
Gluten-free
Refined sugar free
Suitable for those on low glycemic diet and vegan Candida diet
Diabetic friendly
Kid-approved – my kid’s classmate loved them when he was over. In fact, he couldn’t get enough ☺
Soy-free
Peanut-free
Low in grains

Decoration ideas for my soft gingerbread cookies
You can go for my vegan sugar-free Royal icing http://bit.ly/vegan-royal-icing or vegan cream cheese frosting http://bit.ly/vegan-cream-cheese-frosting My Royal icing is made of xylitol and is therefore suitable also for those on low glycemic diet or Candida diet. Check the recipe post for all the natural colourings you can use to spice things up!
Finally, you can also make use of rubber stamps, cookie forms and chopsticks to create beautiful patterns. I used a bigger and smaller star-shaped cookie form and a chopstick for the patterns you see on photos. In the video I utilised a small fork to shape the cookies and to draw stripes on top of them.

How to store my soft gingerbread cookies:
Given that you’ll have some cookies left over, feel free to leave them in a container or cookie jar on kitchen counter (with lid loosely on) for up to 24 hours. In case you don’t mind the cookies drying up a bit, you might leave them even longer.
In my opinion it’d be the best to freeze he cookies as soon as they’ve cooled down. Put the cookies in a freezer friendly container or zip lock bag and freeze for up to 1 month (or even longer). Heat them up in oven or microwave whenever you need a quick bite or a convenient go-to snack.

Finally, please let me know what you think of my chewy and soft gingerbread cookies recipe! After all, I’ve never come across any gingerbread cookies using chickpeas before! Leave me a comment below! If you make this recipe and post about it, please tag me – I’d love to see your creations!

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Chewy and Soft Gingerbread Cookies [Vegan, Gluten-Free]

These Gingerbread cookies are made with a fraction of the butter – yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!

Gingerbread Christmas Tree Cookies

tbsp egg whites (room temperature)

green food coloring

colored sprinkles

In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well.

In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky.

Wash and dry your hands. Place flour on your hands so the dough doesn't stick to you, then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

After the dough has chilled 2 hours, preheat the oven to 350°F. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerated while you do so.

 Depending on how thin you roll the dough out and the size of your trees, makes at least 60 tree cookies.

Roll the dough out to 1/8-inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife cut the dough into 3 1/2 inch

strips. Then cut the strips into triangles.

Place the cookies 1 or 2 inches apart on a silpat-lined baking sheet. Bake 10-12 minutes.

Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well then add a few drops of green food coloring until you get the color you desire.

If the icing is too thin, add a little more powdered sugar, if it's too thick add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled.

To decorate, pipe the cookies with the frosting one at a time, quickly adding the sprinkles before it hardens.

Keto Gingerbread Men cookies - a classic holiday favorite perfect for baking season. Made with low carb ingredients and perfectly spiced with cinnamon, ginger and molasses.

Keto Gingerbread Cookies

almond flour

coconut flour

golden monk fruit sweetener (OR coconut sugar

nutmeg

fine sea salt

xanthan gum (, you

unsalted butter

black strapped molasses

almond milk (, only as needed if dough seems too dry))

powdered monk fruit sweetener (Swerve or erythritol)

heavy cream or coconut cream

dairy free milk, water

In a large mixing bowl, whisk together the almond flour, coconut flour, cinnamon, ginger, cloves, nutmeg, salt, baking soda and xanthan gum together until combined.

Using a stand mixer or a hand mixer, cream together the butter with monk fruit sweetener until light and fluffy. Add the molasses then slowly add the dry ingredients and mix until thoroughly combined. Add milk (1-2 teaspoons at a time) only as needed until the dough comes together.

Form the dough into a ball and refrigerate for at least 30 minutes, or up to 2 days.

When ready to bake, remove dough from fridge and roll between two large sheets of parchment paper, into a 1/2 inch thickness (for thicker cookies) or 1/4 inch thick (for thinner cookies). Place rolled dough sheet (with parchment papers) on a large baking pan.Place baking pan in the fridge for 1 hour or freezer for 10 minutes.

Line two large baking pans with parchment paper and set aside.

Remove dough sheet from freezer, peel off both parchment papers to ensure the dough is not sticking and lay back on top of bottom parchment sheet. Using a cookie cutter (I used a 3-inch), cut into shapes and transfer to lined baking pans at least 3/4 inch apart. Repeat with remaining dough.

Place baking sheets in freezer for 10 minutes (to avoid spreading. Heat oven to 325 F degrees.Bake (one pan at a time) in preheated oven until cookies are puffy and just set around edges, 12 to 15 minutes, rotating pan halfway through. Be careful not to overbake.

Allow cookies to cool on baking pan for at least 25 minutes, then remove with wide metal spatula to wire rack to cool completely. Repeat with any remaining dough. Decorate as desired or store in an airtight container for up to 3 days or in the freezer for up to 2 months.

In a medium bowl, combine the powdered sweetener with cream until smooth. Add dairy free milk, water or lemon juice as needed to desired consistency.

For Keto Frosting (optional)

Here's a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.

Healthier Gingerbread Cookies

(310 grams) whole wheat pastry flour*,

black pepper

baking powder

coconut oil

unsulphured molasses (use regular molasses

coconut sugar

Powdered sugar, for dusting (optional)

sugar (here’s how to make your own)

lemon zest (optional, for intense lemon flavor)

In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.

In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won&#8217;t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.

Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don&#8217;t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.

Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it&#8217;s 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you&#8217;ve successfully rolled the dough to 1/4 inch thickness.

Use cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about 1/2 inch of space around each one (this dough just barely expands during baking). Combine your dough scraps into a ball and roll them out again, repeating until you have used up all of your dough. Repeat with remaining disc. (If you&#8217;d like to decorate the cookies with granulated sugar like turbinado or extra coconut sugar, sprinkle it onto the cookies now.)

Place baking sheets in the oven, one on the middle rack and one on the upper. Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.

If you&#8217;d like to ice the cookies and/or sprinkle them with powdered sugar, wait until they have completely cooled to do so. To make the icing, in a small bowl, combine the powdered sugar, optional lemon zest and the lemon juice. Whisk until thoroughly blended. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. The frosting will harden eventually, but it won&#8217;t ever be as indestructible as royal icing.

If you&#8217;d like to sift powdered sugar over the cookies, do it now. Wait until the icing has firmed up (about 1 hour) before carefully stacking the cookies in a storage container. Cookies will keep for up to 1 week at room temperature.

These cut outs worked!!  After so many years of trying to find a successful recipe, voila!!  Thank you for the recipe, even my teenager liked them and appreciated the snap they had, at least my version turned out with a crisp,  This is a good thing after years of crumble.  I used butter and 1/4 cup of honey, plus the molasses.

Did you use butter instead of coconut oil or in addition to it? And, in adding 1/4 cup honey, did you lessen any other ingredient? OK, this is asking me to rate the recipe . . but I haven't made them yet. In anticipation, I'm giving it 5 stars. Please advise re. the addition of butter and honey. Thank you!

Just wanted to let you know that making and decorating these has turned into a Christmas tradition for me and my girls. They will be 5 soon and it is our 3rd year to make these! We have so much fun decorating them and giving them out to friends and family!

You know what? These are crazy good! My favorite! I use 2 tablespoons of honey in place of the coconut sugar and melted butter for the coconut oil. Not too sweet and very spicy, just the way I like them with tea. Thanks so much for this recipe I’ve been making them for a few years now.

This is an amazing recipe. My daughter eats dairy free so I’ve been scouring the internet looking for DF recipes with ingredients I mostly have on hand. 

I’ve made it four times this 2018 season. Had some issues with dough being too crumbly but I added liquid coconut oil and then it worked.
The last time I used maple syrup instead of coconut sugar and the dough was perfectly moist! Will use maple syrup in future.

Same problem here. The mix was dry and it never came together.... :(

Recipes for cookie cutting are really stiff, and Gingersnap ones have always been the stiffest, in my experiences. 
This was one of those that you had to treat like kneading a bread loaf, working the dough with your hands. The heat from your hands warms and softens the fat solids, making it more malleable and will more readily mix with the flour.
I don't know if this was the process you used, but hopefully this might help?
I made it tonight and my kids had an arm workout mixing and rolling!

For mine tonight, I replaced the coconut sugar woth date sugar. Used blackstrap molasses. I skipped the baking soda and baking powder (due to a health issue), so I unfortunately sacrificed the 'snap' it would have had, but was delighted to see it still had a crunch after baking for 11 minutes, even on the thicker pieces.

Had the PERFECT sturdiness to hold up for the gingerbread house with the kids.

Finally, I found a healthier go-to recipe for yearly gingerbread! Thank you!

Hi Kathryne!
Hope you had a wonderful Christmas... I just want to thank you for the awesome gingerbread recipe! They turned out great, and were a hit at my family Christmas gathering.  

Hugs &amp; Blessings,
Cheryl 
(Queensland, Australia)

Egg free: Tried it with flax egg (1T ground flax seed and 3T water, mix and let set for 15 mins) and it works perfectly.

Turned out great! I couldn’t find any molasses where I live so i used coconut flower syrup instead. Also I reduced the amount of sugar by a few tablespoons and it worked amazing since the frosting I used was quite sweet.
I mixed 1 cup of all purpose flour and 2 cups of whole wheat- Great combo! It was a bit hard to work with the dough, since it wasn’t malleable and stretchy due to the whole wheat flour. All the people, to whom I gifted these,  asked for the recipe (even my teacher)! Thank you.

Yum. Making these again this year in Dublin Ireland. Thanks for such a great recipe.

I tried this recipe and had to add an extra egg to keep the dough together. Flavor was good though! Gracias

I made this recipe vegan and used a flax egg, it worked perfectly! This recipe is fantastic. I made 2 flax eggs for this recipe, making each egg being 1tbsp of flax meal and 2.5 tbsp of warm water.

I replaced a whole egg with an extra large egg white (left over from another recipe), used Splenda brown sugar instead.  It still turned out really good.  Instead of rolling out the dough and cut it into cute little shapes, I just rolled it into a log, chill the dough and slice it into 1/4 inch disks and freeze them instead of making all the cookies at once (so we won't eat them all in one sitting). 

To cook: I just take it out of the freezer,  cooked it in air fryer at 300 degree for 8 min (temp depending on your air fryer). Came out perfect! Thank you so much for a healthier and tasty cookie recipe.

I used King Arthur white wheat flour and these cookies were great.  I like the really strong flavor

made it vegan by using a flax egg instead of egg and it worked perfectly!

They turned out perfect and delicious! I'll make more batches for sure :D Thank you so much!

Made these up and everyone who tried them loved them! No one believed they were "healthier" versions. I myself have never been a huge gingerbread fan, think they are too hard and don't have  enough flavor. However these cookies were soft (I baked them for the lesser time listed) and had tons of flavor!  

Also, I pre-made the dough, double wrapped it in plastic wrap and put it in a zip top freezer bag and frozen then for a week. The night before I was going to bake them, I move them to the refrigerator to thaw. Didn't notice any negative issues when rolling out the dough or baking them. First time I've tried something like that, but working 2 jobs, you've got to use our free time the best way you can.

I was wondering if this recipe would work as drop cookies instead of rolling them out. Thinking about giving that a try next time. Any thoughts if that would work or changes that would need to be made would be very much appreciated!

I love the flavor but for some reason mine came out really crispy. I'm not sure if it was the brown sugar I substituted or whether they just cooked too long. It's an intense flavor so I think I'll use a smaller cookie shape rather than a gingerbread man. Love all the healthy ingredients.

Amazing recipe! My son announced this morning he wanted to make ginger bread men. Followed exactly except I substituted the egg with red mill egg replacer. Used only black strap molasses and they had such a beautiful flavour.
Thank you

Looking for an easy gingerbread dessert recipe? This Caramel-Gingerbread Cookie Bars Recipe from Delish.com is the best.

Caramel-Gingerbread Cookie Bars

c. unsalted butter, softened

c. brown sugar

molasses

c. all-purpose flour

kosher salt

c. unsalted butter,

c. sugar

tbsp. Caramel

Sprinkles

This Christmas, we have everything you'll need to master this classic gingerbread cookie recipe. Plus watch our video to see how you can easily decorate these gingerbread men.

c. (1 1/2 sticks) butter, softened

pure vanilla extract

ginger, grated (optional)

orange (optional)

tsp. black pepper (optional)

Sugar Cookie Icing, for decorating

Sprinkles,

Super delicious!! I left the dough in the fridge overnight and it really allowed the flavors to come together. Easy bake. I did about 8 minutes, flipping them around at the midpoint. Two thumbs up, we’ll bake again!

This was my first time trying this with my gf we started doing this at 4pm on Saturday then realized the directions said they had to go in fridge for 2-3 hours and she had to work at 7 so i took her to work and decided ill try to bake them myself. Welllllll it started off with me taking the dough out putting it all in a pan just to then realize i forgot to put the parchment paper or something down under the dough. Got mad ran to giant eagle since its 10 seconds from my house got back 5 minutes later to find out there was a reason it needed to be in the fridge for 2-3 hours cause now it was sticky and i couldnt form it. So i put it back in the fridge and went to my room called her and told her im done and she can do it when she comes back over. Now its monday and i said ill give it a second try since shes with her family. And i got it on the sheet made a make shift roller out of a can cut it out and now im about to throw it in the oven. This tasks takes alot of patience. P.S. also will be my first time even eating gingerbread men. Im 22

I made the dough ahead of time a couple days ago. I don’t own a hand mixer or a stand mixer so I just mixed with a whisk and a wooden spoon. These cookies turned out great! I found that 6 minutes was just enough time for baking them in my oven as it runs hotter than most. They are a hit! I love this recipe and I will be making them again! I also used vegetable oil instead of butter because the only butter I have is frozen.

I have never written a bad review before. I followed this recipe to the letter, left it to chill an extra hour (4 hours total) It was still SO sticky! I attempted to roll it out and it melted in to my counter. I had to use a metal spatula to remove it. No matter how much flour I added, it didn't help. I ended up just making rough circles and cooking those. I cooked them for 16 minutes and they kind of came out? I haven't tasted them yet, but this was super stressful! Definitely would not suggest.

The best trick to rolled cookies is to mix and put in refigerator overnite and roll the next day. These gingerbread cookies turned out great, very flavorful.

Thank you sooooo much!!! This is just what I was wanting to find.  Perfect flavor with the crisp outside, yet, chewable.

This was my first try with gingerbread cookies and this recipe was great! The tips were all spot on and the cookies turned out so yummy!

why doesn't it say when to put in the vanilla?

These cookies were really good. I was trying to find a recipe that was as good as Betty Crocker Gingerbread cookie packets that come out before Christmas, and this recipe was perfect. My kids loved the cookies!

First time making Gingerbread men and this recipe was excellent. Followed the directions exactly and they came out delicious I just finished eating one. They weren’t hard like others I have eaten I like a softer cookie and these were perfect. Thanks

https://streaming.hearstdigitalstudios.com/adcfef44-8d64-4d94-8bbb-1a0bf9e14d58/video_rover_16x9_1080p_hd_1576532546_45752.mp4

Crispy on the edges, soft and chewy on the inside—this gingerbread cookie's got the best of both worlds. Add a little extra fresh ginger, citrus zest, and black pepper for that ka-pow spicy kick!

The Gingerbread Cookie That's Not Afraid To Be Spicy

This is my favorite gingerbread cookies recipe and it's also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours. 

Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling&#8211; the dough may crack and be crumbly as you roll. What&#8217;s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they&#8217;ll be. For soft gingerbread cookies, follow my suggested bake times.

This recipe is wonderfully delicious and was a huge hit with everyone I gave it to as gifts this holiday season; but I'm curious as to what the intended thickness is, because I doubled the recipe and rolled my dough to roughly a 1/4" thickness and it only yielded 32 four-inch cookies rather than the expected 48 per double-batch of dough

Add 1/4 tsp fresh black pepper. 
I made well over 220 of these for Xmas gifts and they were a HUGE hit!! Perfect spices and soft. Lovely!!

Kitty I am with you...just a little bit  of fresh black pepper makes it perfect for me

I have been looking for a recipe like this for quite a while. It is deliciously soft with just the right mix of spices. Comparable to the Archway molasses cookies or the Little Debbie seasonal Gingerbread Men. Love them!

Sally, your recipe is the highlight of our 2020 Christmas!
The cookies were beyond delicious and it was so much fun for my kids to make them together.
By the evening of St. Stephen's day, they were all gone.
It was a pleasure making and eating them, they delivered every single flavour promised in the description.
It is now a tradition in our house and we thank you for it!

This is definitely the best recipe for Gingerbread cookies. They have the best texture and flavor compared to other recipes I've made.

These cookies are so yummy and pretty easy to make. I made them 3 (!) times this December. I may make them again since I received more cookie cutters for Christmas. Due to the virus we didn’t share many, so my family of 3 ate most of them. Thank you for sharing the recipe!

These are so bomb! The best gingerbread cookies ever!!!

Absolutely delicious! Great recipe. I made these for my family and they were a hit. Super tasty! I love that they don’t have that fake gingerbread taste you often find in the non-homemade gingerbread cookies. They aren’t too sweet which I love! They taste like true genuine gingerbread cookies made from scratch. I refrigerated the dough for about 7 hours. A tip to others is to work pretty fast once you take one of the dough discs out to roll and use cookie cutters, as the dough softens quickly. My cookies held shape and came out beautifully!

I had purchased all necessary ingredients to make these cookies at Christmas but never got around to it. I made them instead for Super Bowl weekend in a football shape and decorated with royal icing and “Go Bucs”. Gingerbread was the perfect color for the footballs and they were delicious ! I can’t wait to make the gingerbread men next Christmas!

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