Natural Food

Gingerbread cookies

Gingerbread cookies are the best. I like to bite off their head first, then each arm, and then each leg. These are always the second cookies I put in my Christmas cookies, these shortbread cookies are always the first. Shortbread forever. That said I have some strong opinions on how I like my gingerbread and this recipe checks every box. These Cookies are delicious, classic, spicy and have a rich brown tone. When baking, it smells of spice-kissed magic.

Let’s bake strong gingerbread cookies

Gingerbread cookies have a job. This is not the time for chewy, clammy, or flaky cookies. When making gingerbread cookies for men (or women), making a sturdy biscuit is important. This is especially important if you are making tall + tall gingerbread men or using the recipe to make walls for a gingerbread house or structure. You should be able to hold your gingerbread cookies by one leg and not crumble or kink the leg. I’m not talking about making a gingerbread cracker here, but hopefully you get my point of view. As you can see in the picture, my gingerbread stands tall and straight. This is what you are looking for.
Gingerbread cookies with a simple glaze on a sheet metal
Close-ups of Iced Gingerbread Cookies Christmas Trees

Great taste

I love gingerbread with that certain kick. Please don’t skimp on the spices. This recipe is filled with a generous dose of ground ginger, cinnamon, ground cloves, and pepper. Every bite should have a tangy tingling sensation. I also recently started adding freshly grated nutmeg. Even better. While baking, people should flock to the oven from the farthest corners of the house for a peek at the source of the wonderful scents. You can’t be shy about the spices.
Two rows of gingerbread biscuit dough arranged on a sheet pan

Appearance

Gingerbread cookies look best when they’re a deep ginger color and covered in freckles of spice from head to toe. The molasses in this recipe, together with the generous amount of spices, creates a beautiful, classic gingerbread look. I’m also picky about the shape and build of my gingerbread people, always looking for cookie cutters that are just the right shape for them. I love looking for vintage cookie cutters at flea markets and flea markets. Keep your eyes open!
Classic gingerbread biscuit recipe

Decorate gingerbread cookies

I tend towards simplicity here. Sometimes just two small button dots or a simple frosting are enough. I can make some gingerbread cookies without the buttons and instead have a little white heart that is sprinkled with a hint of sugar pearls. A bit of variety is nice. And while I tend to like cookies with a higher frosting-to-cookie ratio (e.g., sugar cookies), I’m into the icing of gingerbread cookies in the sense of less is more.
Close-ups of Iced Gingerbread Cookies Christmas Trees

Tips for baking gingerbread cookies

Get the baking time key. Whatever you do, don’t bake these guys off. You will dry out instantly. If anything, just bake them under a shade. They’ll continue to bake for a few minutes after you pull them out of the oven. Large cookies take longer to cook than small ones, so keep that in mind too.
Iced gingerbread cookies on a sheet pan

How long do you bake gingerbread cookies?

Knowing how long to bake gingerbread cookies can be tricky because the batter is so dark. In the end, I rely on my nose as much as I do my eyes to know when to get them out of the oven. You can smell the spices blooming and the battering so you know you are around. Take a close look at the batter where it touches the pan. It gets darkest first. Once you see it start to shift, it’s time to remove the cookies.

A clever serving idea

I was once in a vacation area where gingerbread cookies were baked on popsicles. They were arranged like bouquets in a sugar-filled container. Children loved to eat them like lollipops.
Gingerbread cookie dough stamped with hearts on marble top

Use all of the cookie batter

My gingerbread men and women usually bake together with tiny gingerbread stars, hearts and gingerbread candy canes. Everything from leftover dough. You can gather up your leftovers and re-roll a few times to use as much batter as possible.
Gingerbread biscuit recipe with icing
Overall, I love this gingerbread recipe, especially for cookies (and beyond!). It’s a classic batter that could easily be adapted for other gingerbread chores. Try it. I should also mention that you can make this batter with 4 cups of white whole wheat flour instead of the all-purpose flour. Or even go half-and-half-all-purpose flour and whole-wheat white flour. Have fun!
Gingerbread cookies after being iced on a marble counter
If you’re a big ginger fan, then these Triple Ginger Cookies and these Sparkling Ginger Chip Cookies. Or browse through all of the past cookie recipes. For other popular Christmas cookies, I have a strong opinion about shortbread cookies and I love these toasted almond and sable cookies.

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