Classic, Spicy Gingerbread Cookie Recipe | Better Than Grandma's
The smell of freshly baked gingerbread cookies fills my home every holiday season, bringing with it memories that span generations. My classic gingerbread cookie recipe is not only timeless, but it is my children’s favorite holiday cookie, and the scent of them baking in a warm oven always fills their souls with comfort. Whether you’re trying something new or are just ready for an old favorite with a twist, these cookies are sure to please all your guests! No one will be able to resist them!
Gingerbread men have become truly iconic, a staple of the holiday season, often thought of fondly when December rolls around. They evoke memories of friendship, family gatherings, and togetherness, all while having a little bit of ginger-spiced sweetness in our lives. Despite their popularity today, it’s amazing to think that they were only invented relatively recently in history! Gingersnaps, a gingerbread man’s crunch counterpart, can also be credited with nurturing creativity, from sweet and traditional decorations to outrageous custom designs. So this holiday season, why not take some time to try your hand at making these classic gingerbread creations that will be treasured for years to come? It's a joyful way to complete your festive holiday experience!
Here’s Why You’ll Love This Recipe
This has been my family's classic and soft gingerbread cookie recipe for many years.
The flavors are spicy but not overpowering, and the sweetness is balanced without being too sweet.
Gingerbread cookies could help to soothe an upset stomach.
They stay fresh on the counter in a cookie jar for over a week and remain soft.
You can start a new tradition with your family by baking these gingerbread cookies yearly.
Classic, Spicy Gingerbread Cookie Recipe | Better Than Grandma's
Ingredients
Instructions
- Preheat the oven to 350°F
- Place the sugar, butter, eggs, molasses, and vanilla bean paste into the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for three minutes.
- Place the spices, flour, cornstarch, and baking soda into a bowl, mix to combine, and add into the bowl of your stand mixer.
- Mix everything until the flour and spices are all incorporated into the dough.
- Gingerbread dough is typically sticker due to the molasses, so if you want, you can refrigerate it for 30 minutes before rolling it out. It is easier to handle by doing so, but I skip this step.
- Place half of the dough at a time onto a floured surface, flour the top lightly, and roll it out to 1/4-inch thick.
- Using cookie cutters of your choosing, stamp out your cookies and gently use an offset spatula to remove them from the surface.
- Transfer the cookies to a parchment-lined baking sheet, 1 inch apart, and bake them for 10 minutes.
- You can place the baked cookies onto wire racks and let them cool completely before decorating if you choose to.
Notes
Serving Adjustments: This recipe makes around 22 gingerbread cookies in my house using various-sized Christmas cookie cutters. Depending on how you cut them out, you may end up with more or fewer cookies.
Flour Substitutions: I use European flour in my cooking and baking. I find it easier to work with; the flavor is better and easier on the stomach.
Cornstarch: You can safely replace cornstarch with arrowroot.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Vanilla Bean Paste: Only some have this ingredient on hand, but it can easily be substituted with vanilla extract or the seeds from inside one vanilla bean.
Nutrition Facts
Calories
203.6Fat
6.8 gSat. Fat
4.12 gCarbs
32.44 gFiber
0.83 gNet carbs
31.64 gSugar
10.04 gProtein
3.05 gSodium
132.72 mgCholesterol
25.74 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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