Gingerbread Cookies

Gingerbread cookies are another family favorite treat. To be honest, I didn’t eat them very often before I met my husband. But now we all love them! I used to think they were too difficult to make. I really didn’t like rolling out dough and all the gingerbread cookies I’ve had were in gingerbread man form.

I found a King Arthur gingerbread cookie mix that we loved! It was simple and I was able to do drop cookies with it. As with all the things that we like, they soon stopped making the mix. So, of course, I had to start figuring out how to make my own. We tried different versions/ratios/recipes. We prefer a crunchy gingbread cookie, but sometimes like them a little chewy in the middle. These cookies are just that! Depending on the baking time you choose, you can have a chewy gingerbread cookie or a crunchy one! I’m thankful its versatile and can satisfy a variety of cookie preferences!

I hope you give our cookies a try and enjoy them! If you make them, please leave us a rating!

Items that can help you make our cookie recipe:
KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Contour Silver
DI ORO Silicone Spatula Set
Spring Chef Magnetic Measuring Spoons Set
OXO Good Grips 4 Piece Stainless Steel Measuring Cups with Magnetic Snaps
TeamFar Baking Sheet, 17.6’’ x 13’’ x 1’’ Stainless Steel Large Cookie Sheet Half Baking Pans
Silpat Half Size 11.6 x 16.5 Inch Nonstick Baking Mat for 13 x 18 Inch Pans, Set of 2

Gingerbread Cookies

Recipe by Homestead Y’all

5.0 from 1 vote

Course: DessertCuisine: GermanDifficulty: Easy

Servings

60

servings

Prep time

15

minutes

Baking time

1

hour 

Total time

1

hour 

15

minutes

Gingerbread cookies is a family favorite over here! Try this simple and delicious recipe that can be baked for a soft or crispy cookie!

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1 cup 1 unsalted butter, softened

• 1 cup 1 sugar, divided

• 1/2 cups 1/2 brown sugar

• 1 large 1 egg

• 1/3 cup 1/3 molasses

• 2-1/2 cups 2-1/2 all purpose flour

• 2 teaspoons 2 baking soda

• 2 teaspoons 2 ground ginger (add 1/2 – 1 teaspoon more for a stronger ginger taste)

• 1 teaspoon 1 ground cinnamon

• 1/2 teaspoon 1/2 ground allspice

• 1/4 teaspoon 1/4 ground cloves

• 1/4 teaspoon 1/4 kosher sea salt

Directions

• Using an electric mixer, beat 1/2 cup of sugar, 1/2 cup brown sugar, and 1 cup butter until light and fluffy, scraping the bowl as necessary.
  Add the egg, and mix in well.
  Add molasses and mix until combined.
• Mix in dry ingredients on low and speed up until completely mixed.
• Line a baking sheet with parchment paper.
  Place the remaining 1/2 cup of sugar in a bowl.
• Scoop 1 inch cookies and roll into a ball.
  Roll the ball in the sugar.
  Place on the baking sheet.
  Repeat until all the dough has been scooped.
  Refrigerate for about 30 minutes.
• Preheat oven to 350F.
• Remove cookies from refrigerator.
  Place cookies about 2 inches apart on a baking sheet.
  Bake for 10-11 minutes for a softer cookie and 12-14 minutes for a crispier cookie.
  The cookies will puff up while baking.
  They will be puffy still at about 10-11 minutes.
  They will have puffed and flattened a bit at 12-14 minutes.

Notes

• I scooped and rolled all the dough. I froze half of them on a baking sheet and then put them in a freezer bag to save them for another day. Freshly baked cookies are always better than cookies that are a few days old. When baking frozen cookies, place on a cookie sheet and add about 2-3 minutes to the bake time.

Did you make this recipe?

Tag @homesteadyall on Instagram and hashtag it with