In my early years of marriage, my husband and I grocery shopped together and it was in the cookie aisle that I discovered my husband’s love for ginger cookies. I knew then that I’d have to find a classic recipe and master Gingerbread Cookies. A cookie that eventually became a family favorite.
Mixing ginger, nutmeg, and cinnamon together will fill your house with the smells of Christmas, and the baking hasn’t even started. This recipe has just the right quantity of each spice and together with the molasses, vanilla, and lemon – it’s perfect! The molasses adds to the intense flavor and color not to mention adding to the texture of the dough.
Mixing the cookies is in 3 easy steps. Mixing the spices, adding the liquid ingredients and then the flour. I prefer mixing cookie dough the day before I bake because I like to cut out cookies with chilled dough. It’s easier for me to handle and roll evenly. For this post, I took the dough out of the bowl after mixing and wrapped it in plastic wrap and then refrigerated overnight. In the picture below, you see the piece of dough cut in half and then In quarters. Work with a size of dough that is comfortable for you. Refrigerating the dough overnight is optional and baking right after mixing is just fine.
Happy Gingerbread Cookies
Gingerbread Cookies make me smile. What is it about their shape, color, and simplicity that makes them look so happy? Is it their open arms waiting for a hug or maybe a decorated face? Face or no face, gingerbread cookies are a favorite in our house. I love tucking them into cookies trays during the holidays making all the cookies a little happier.
Do you make gingerbread cookies during the holidays? Do you add decorations? Please consider leaving a comment below. We’d love to hear from you!
Thanks so much for stopping by, Rose
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- 1 cup white sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 1 cup butter, melted
- ½ cup evaporated milk
- 1 cup
unsulfuredmolasses (the finest grade of molasses)
- ¾ teaspoon vanilla extract
- ¾ teaspoon lemon extract
- 4-5 cups unbleached all-purpose flour
- Preheat oven to 375 degrees F.
- Lightly grease cookie sheets.
- In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
- Mix in the melted butter, evaporated milk, molasses, vanilla, and lemon extract.
- Mix in the flour, 1 cup at a time. Mix well after each cup.
- The dough should be stiff enough to handle without sticking to your fingers.
- Increase the flour ½ cup at a time to prevent sticking.
- I like to make my dough one day and then bake the next or when I have the time. In this post, I wrapped the dough in clear wrap and refrigerated overnight. You can also keep the dough in the bowl to refrigerate.
- When the dough is smooth, scoop a manageable amount on to a floured surface and roll to ¼ inch thick.
- Cut out the cookies and place on prepared cookie sheets.
- Bake for 10-12 minutes. The cookies are done when the top springs back when touched.
- I like to switch my cookie sheets halfway through the baking time.
- Remove the cookies from the sheets and place on wire racks.