Get ready to fill your kitchen with the delightful aroma of homemade gingerbread cookies! These cookies are perfect for the holiday season or any time you want a sweet treat that warms your heart.
Tips for Success
Make sure your butter is at room temperature for easy creaming with the sugar. And don’t skip the chilling step; it helps the cookies hold their shape!
Why You'll Love Them
These gingerbread cookies are soft, chewy, and packed with warm spices. Trust me, you’ll love the way they fill your home with holiday cheer!
Ingredients
- Cookie Ingredients:
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Instructions
- Prepare the Dough:
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Step 1- Cream the butter and sugar: In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.
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Step 2- Mix dry ingredients: In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.
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Step 3- Chill the dough: Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.
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Step 4- Preheat the oven: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
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Step 5- Roll and cut the dough: Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
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Step 6- Bake the cookies: Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
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Step 7- Cool and Decorate: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.
Nutrition
- Calories: 120, Fat: 5g, Carbs: 18g, Protein: 1.5g
Cooking techniques
Mixing, creaming, and baking are the key techniques in this recipe. Proper creaming ensures a light and fluffy texture, while chilling the dough helps maintain the cookie shape during baking.
Variations or substitutions
Feel free to experiment with different spices like nutmeg or allspice for a unique flavor. You can also substitute the almond milk with any milk of your choice.
Storage tips
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies, and they will keep well for up to 3 months!
Notes
For added fun, you can create a gingerbread cookie decorating party with friends or family!
