Gingerbread cookie recipe (Gingerbread house)
Here is a recipe that is so wonderful! Bake these treats for less time and get cookies that have a slight crisp on the outside and are soft on the inside cookies. Bake these on the higher end of what I've prescribed and they're soft but sturdy enough to make a festive, holiday gingerbread house.
How was this recipe born? Every year we love to have a healthy gingerbread house competition every year. I love a gingerbread house kit but we always ran out of frosting and sometimes found pieces that were broken. It made me wonder if it's too much of a hassle to turn a recipe my husband loves as cookies into a gingerbread house. Turns out.. it's actually easier to make a house than cookies. The texture is perfect and the flavor is cozy - slightly spicy, nutty from the molasses and brown sugar, and warm from the vanilla.
Click here for the full video step by step: coming soon!
Prep time: 10 minutes + 8 hours to cure
Cook time: 8-12 minutes
Servings: 1 house or 2 dozen cookies
3 cups all-purpose flour (384 grams)
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
6 tablespoons unsalted butter (room temperature)
½ cup dark brown sugar
¼ cup granulated sugar (if you don’t have granulated sugar you can use ¾ cup dark brown sugar)
1 large egg (room temperature)
1⁄2 cup molasses
2 teaspoons vanilla
Clicking this link takes you to my royal icing recipe
Extra flour for rolling
Cutters of your choice
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. Set aside.
In a mixer with a paddle attachment, beat butter and brown sugar on medium speed until well blended.
Add one egg on medium speed for about 20 seconds.
Mix molasses and vanilla until well blended.
Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
Preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper.
Place 1 portion of the dough on a lightly floured surface.
Sprinkle flour over dough and rolling pin.
Roll dough to just under a 1/4-inch thick.
Use additional flour to avoid sticking.
Cut out cookies with desired cutter. [see tip below]
Space cookies 1 1/2-inches apart.
Bake one sheet at a time for 8-12 minutes (a lower time will give you softer cookies). [see tip below]
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
Instead of cutting the dough on a surface and transferring to a baking sheet, I like to place the entire piece of rolled out dough on a baking sheet, cut out shapes, and then remove excess so edges can stay intact. See video for clarity on this tip [coming soon]!
Before baking, I find it helps to freeze the cookies for an hour to keep from spreading.
Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.
Every oven varies. Once your cookie is cool, check the bottom to see if it's dry. If it's not, pop it back into the oven for a couple more minutes.
Check your molasses expiration date - I've found freshness makes a difference with this recipe.
Cookies look great decorated with royal icing. Decorate when the cookie is cool.
Frequently asked question:
Do I have to refrigerate the dough for 8 hours? This helps make the cookie taste much better and reduces spreading.
Gingerbread cookie success!!