Easy Gingerbread Cookies Recipe
These Easy Gingerbread Cookies are a delightful blend of warm spices and wholesome ingredients, perfect for a cozy treat. Made with white whole wheat flour and sweetened naturally with maple syrup and molasses, these cookies are simple to prepare and yield a soft, chewy texture with a hint of festive spice. Ideal for holiday baking or any time you crave a comforting, homemade cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 12-15 cookies depending on cutter size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup white whole wheat flour (or half all-purpose and half whole wheat flour)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice (or ground cloves)
- ⅛ teaspoon salt
Wet Ingredients
- ¼ cup unsalted butter (softened at room temperature)
- 2 tablespoons milk
- 2 tablespoons maple syrup
- 1 tablespoon molasses
Optional Decorations
- Sprinkles
- Raisins
- Chocolate chips
- Icing
Instructions
- Mix Ingredients: Place all dry and wet ingredients into a bowl and use your hand to gently but thoroughly mix together to form a dough. Incorporate the butter well into the mixture.
- Adjust Consistency: If the dough feels too dry after mixing, add an additional tablespoon of milk carefully to avoid stickiness. The dough should hold together when formed into a ball.
- Chill Dough (Optional): Form the dough into a flattened disc, wrap in plastic, and refrigerate for about 10 minutes. This step is optional but helps make the dough less sticky and easier to roll.
- Prepare Oven and Baking Sheets: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
- Roll Out Dough: Roll the dough to ¼-inch thickness between two sheets of parchment paper or plastic wrap to avoid sticking. If you skipped chilling, use parchment paper for easier handling.
- Cut and Bake: Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets. Bake in the preheated oven for 8 to 10 minutes, keeping an eye on them after 8 minutes to avoid over-browning. Around 9 minutes usually yields perfect cookies.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about a minute. Then, transfer to a wire rack to cool completely.
- Decorate (Optional): Once cooled, use a small butter knife or clean paintbrush to spread icing or pipe decorations. Add sprinkles or other toppings immediately before the icing dries to secure them.
Notes
- Use white whole wheat flour or a mix of all-purpose and whole wheat for best texture.
- Optional chilling helps with rolling but can be skipped if short on time.
- Watch cookies carefully during baking to prevent over-browning due to their small size.
- Decorate with your favorite toppings like sprinkles, raisins, or chocolate chips for added fun.
- Store cookies in an airtight container to maintain freshness.
Keywords: gingerbread cookies, easy gingerbread recipe, holiday cookies, spiced cookies, homemade cookies
Find it online: https://chefmilacook.com/easy-gingerbread-cookies-recipe/
