These Bakery-Style Gingerbread Cookies are warm and spicy, perfect for the holidays! With a soft center and a crisp edge, they’re the perfect treat to dunk in milk.
When I make these, the cozy smell fills the house and instantly puts me in a festive mood. Grab some icing and let the decorating fun begin—it’s the best part! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. If you need a gluten-free option, consider using a gluten-free all-purpose flour blend instead. Just ensure it includes xanthan gum for better texture.
Spices: The combo of ginger, cinnamon, cloves, and nutmeg gives these cookies their warm flavor. If you’re out of cloves, you can use allspice as a substitute. A little extra ginger or cinnamon works well too!
Molasses: This is key for that rich color and flavor. If you’re in a pinch, you can substitute with honey or maple syrup, but know that the flavor will change slightly.
Butter: Unsalted butter is preferred for better control over salt levels. If you’re dairy-free, you can swap in coconut oil or a plant-based butter. Just ensure it’s softened before mixing.
How Do I Achieve the Right Cookie Texture?
Getting the perfect texture on these gingerbread cookies is essential. To make them soft in the middle and crisp on the edges, be careful with the baking time. Here are some tips:
- Chill the dough: This makes it easier to roll and helps control spread, ensuring your cookies stay thick and chewy.
- Don’t overbake: Take them out when the edges are firm, but the centers look a bit soft. They will continue to firm up as they cool on the baking sheet.
- Use parchment paper: This prevents sticking and helps with even baking. You can also use silicone baking mats for reusable convenience.
With these tips, you’ll get those delicious, bakery-style gingerbread cookies every time! Happy baking!
Bakery-Style Gingerbread Cookies
Ingredients You’ll Need:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- For decoration:
- Royal icing or white icing (for piping dots and patterns)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 10 minutes to bake. Don’t forget to chill the dough for at least 2 hours (or overnight) for the best results. Total time: approximately 2 hours and 30 minutes.
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This will combine all your spices and make sure they distribute evenly in the dough.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and brown sugar together with an electric mixer until it’s light and fluffy. This usually takes about 2-3 minutes.
3. Combine the Wet Ingredients:
Add the egg, molasses, and vanilla extract to the butter and sugar mixture. Beat everything together until thoroughly combined.
4. Form the Dough:
Gradually add the dry ingredients to the wet mixture, mixing just until all the flour is incorporated and you have a soft dough. Avoid overmixing to keep the cookies tender.
5. Chill the Dough:
Divide the dough into two halves and shape them into disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 2 hours or overnight. This step helps the cookies maintain their shape.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll Out the Dough:
Take one disk of chilled dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Keep the other disk in the fridge until you’re ready to use it.
8. Cut and Place the Cookies:
Use cookie cutters to cut out your desired shapes or simply use a glass for round cookies. Place them on the prepared baking sheets about 2 inches apart.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes. Keep an eye on them! They should have firm edges but still be soft in the middle.
10. Cool and Decorate:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, get creative decorating with royal icing in fun patterns and designs. Let the icing dry before serving.
Enjoy your delightful, soft-center, crisp-edge bakery-style gingerbread cookies that everyone will love. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but the texture and flavor will be a bit different. Start by substituting only half of the all-purpose flour with whole wheat flour to see how you like it, as whole wheat flour can make the cookies denser.
How Do I Store Leftover Cookies?
Store leftover gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them! Just make sure to wrap them tightly in plastic wrap or place them in a freezer bag before freezing. Thaw at room temperature when you’re ready to enjoy them.
What Can I Substitute for Molasses?
If you don’t have molasses on hand, you can substitute with an equal amount of honey or maple syrup. Keep in mind that honey will add a different flavor, but it will still work in this recipe.
Can I Decorate the Cookies After They Are Frozen?
Yes! If you prefer to freeze your cookies, you can decorate them after thawing. Just allow the cookies to come to room temperature first before applying icing so it adheres well and doesn’t melt.
