These extra special simple gingerbread cookies are scrumptious. Recipe includes a number of different spices mixed with honey and molasses which makes them extra special. Gingerbread cookies are the essence of the holidays . A simple gingerbread recipe decorated however you like. Family tradition for the holiday season you and your kids will enjoy making.
Baking and decorating holiday cookies is one of the most enjoyable things to do with your kids. I should admit that making gingerbread cookies wasn’t my thing. I didn’t grow up making nor eating them, they were not popular in Palestine at the time.
My mother used to make all kinds of different cookies during Christmas, such as rock cookies, Ghraybeh, Ka’ek but not gingerbread cookies in particular.
I owe my change of thought to Faris who got me into making gingerbread cookies. We’ve been making gingerbread cookies since he was about 3 years old. He just loves to make and doctorate those cookies and it’s his thing to do. It has become our tradition to make those cookies during the holiday time of the year.
Initially I was intimated to even try to make Gingerbread Cookies. I thought they are hard to make, I’ve tried different recipes throughout the years until I finally settled with my own combination. It turned out that they are much easier to make I thought it would be.
I have mastered making Gingerbread Cookies so I want to share this recipe with all of you so you also can enjoy making them with your kids and family or even just to share with your friends and family during the holiday season!
- Dough can be made in advance stored in the fridge allowing time for the spices to permeate the dough. If left for more than a couple of hours in the fridge, you will need to rest the dough at room temperature for 10 to 20 minutes on the side to soften slightly before rolling.
- Do not over-mix once you have added the egg it will become quite sticky and difﬁcult to remove from the bowl if you do. Mix until just combined this develops the gluten in the dough to make the cookies chewy. If it does become sticky, just use a spatula to scrape the dough into a freezer bag and chill as usual.
- Chilling the dough is an important step. It makes it more pliable and easier to shape.
- Always chill again in the fridge or freezer after rolling and cutting out the dough. This keeps the cookies from spreading too much and losing their shape.
Gingerbread Cookies Soft Chewy
- Prep Time: 60
- Cook Time: 15
- Total Time: 1 hour 15 minutes
- Yield: 24 Cookies 1x
- Category: Cookies, Desert
- Method: Baking
- Cuisine: American
Soft chewy Gingerbread Cookies a simple gingerbread recipe decorated however you like. These gingerbread cookies are delicious, chewy, and full of flavor, this recipe includes a number of different spices mixed with honey and molasses which makes them extra special. Gingerbread cookies are the essence of the holidays . A family tradition for the holiday season you and your kids will enjoy making.
- 1/2 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups unbleached flour
- 1 1/2 teaspoons ginger powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cloves
- 1 cup of powder sugar
- 2 tbs of liquid milk
- 1 tsp vanilla (optional)
- Mix well by hand or with a mixer, make sure the consistency is not too thin nor too thick, you can adjust the consistency by adding more milk to soften or more sugar for thickness.
- With a spoon place the mix in a decorating bag, with scissors cut a small hole at the bottom of the bag, and have fun decorating.
- Keep decorated cookies flat for 2-3 hours or until icing is completely hardened.
- Mix wet ingredients together (butter, brown sugar, molasses, honey, egg, and vanilla).
- Mix dry ingredients together (flour, ginger powder, baking soda, nutmeg, cinnamon, salt, and ground cloves).
- Add wet mix to dry mix and integrate everything together to form a dough.
- Place the mix in the fridge for up to 1 hour.
- Roll the dough into a big flat sheet (if it’s a little hard to work with once out of the fridge, let sit for a few minutes), I recommend using wrapping paper on top and bottom so it’s easier to roll.
- Once rolled just simply use the variety of cutters available, then place them on a previously greased pan or on top of parchment paper to the pan.
- Continue the process until all dough is used.
- Bake at 350 degrees for 12-15 minutes
- Once baked, let the cookies cool off before decorating.
You can use your favorite cookie cutters with different shapes.
- Serving Size: 2 Cookies
- Calories: 272
- Sugar: 21.3g
- Sodium: 213.1mg
- Fat: 9.5g
- Carbohydrates: 44.2g
- Protein: 4.1g
- Cholesterol: 35.8
Keywords: Gingerbread Cookies, Christmas Cookies, Holidays