Gingerbread cookies are the best. I like to bite their heads off first, then each arm, and then each leg. These are always the second cookie I include in my holiday cookie boxes, these shortbread cookies are always the first. Shortbread forever. That said, I have a few strong opinions on how I like my gingerbread and this recipe checks every box. These cookies are tasty, classic, spice-forward and a rich shade of brown. The smell like spice-kissed magic when baking.
Let’s Make Strong Gingerbread Cookies
Gingerbread cookies have a job to do. This isn’t the time for chewy, moist, or flaky cookies. When you are making gingerbread men (or women) it’s important to make a cookie that is sturdy. This is especially important if you are making large + tall gingerbread men, or using the recipe to create walls for a gingerbread house or structure. You should be able to hold you gingerbread cookies by one leg and not have the leg crumble or bend off. I’m not talking about making a gingerbread cracker here, but hopefully you get my drift. As you can see from the picture my gingerbread cookie is standing tall and straight. That’s what you’re after.
Big Flavor
I love gingerbread cookies with some kick. No skimping on the spices please. This recipe is loaded with a generous dose of ground ginger, cinnamon, ground cloves, and pepper. Every bite should have a spicy tingle to it. I’ve recently started adding freshly grated nutmeg as well. Even better. As they are baking, people should flock to the oven from the far recesses of the house to have a peek at the source of the wonderful smells. You can’t be shy with the spices.
Appearance
Gingerbread cookies look best when they’re deep ginger in color, and spotted from head to toe with freckles of spices. The molasses in this recipe along with the generous amount of spices make for a nice, classic gingerbread appearance. I’m also picky about the shape and physique of my gingerbread people, always on the lookout for cookie cutters that are just the right shape for them. I love digging around for vintage cookie cutters at yard sales and flea markets. Keep your eye peeled!
Decorating Gingerbread Cookies
I tend to opt for simplicity here. Sometimes just two little button dots are enough, or a simple slather of icing. I may do a few gingerbread without the buttons and go for one tiny white heart sprinkled with a touch of sugar sparkles instead. A little variety is nice. And, although I tend to like a cookie with higher frosting to cookie ratio (sugar cookies for example), I’m in the less is more when it comes to icing gingerbread.
Gingerbread Cookie Baking Tips
Getting the baking time key. Whatever you do, don’t over bake these guys. They will dry right out. If anything, under bake them just a shade. They will continue to bake for another couple of minutes once you pull them from the oven. Big cookies take longer to cook than tiny ones, keep that in mind as well.
How Long to Bake Gingerbread Cookies?
Knowing how long to bake gingerbread can be tricky because the dough is so dark. I end up relying on my nose as much as my eyes to know when to pull them from the oven. You can smell the spices blooming and the dough starting to toast, and that’s how to know you’re close. Look carefully at the dough where it touches the pan, that will get darkest first, once you see it starting to shift, consider removing the cookies.
A Clever Serving Idea
I was at a holiday part once where gingerbread cookies were baked onto popsicle sticks. They were arranged, bouquet-like, in a container filled with sugar. Kids loved eating them like lollipops.
Use all the Cookie Dough
My gingerbread men and women tend to bake alongside tiny gingerbread stars, hearts, and gingerbread candy canes. All made from dough scraps. You can gather your scraps and re-roll a couple of times to use as much of the dough as possible.
Overall, I love this gingerbread recipe, especially for cookies (and beyond!). It’s a classic dough that could easily be adapted for other gingerbread endeavors. Give it a try. I should also mention you can make this dough using 4 cups of white whole wheat flour in place of the all-purpose flour. Or even go half and half – all-purpose flour and white whole wheat flour. Have fun!
If you’re a huge ginger fan, these Triple Ginger Cookies and these Sparkling Ginger Chip Cookies. Or browse all past cookie recipes. For other favorite holiday cookies, I have strong opinions about shortbread cookies, and love these Toasted Almond Sable Cookies.
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