Season’s Greetings, Everyone!
The holidays are here, and with all the hustle and bustle of this busy time of year, I find peace and joy in one timeless tradition: baking cookies while listening to Christmas music. There’s something magical about the aroma of butter and warm spices filling the kitchen, instantly evoking memories of cozy afternoons spent baking with my daughter when she was in grade school. Back then, our little apartment was a haven of sweetness and cheer as we prepared cookies to share with friends and neighbors.
Even though she’s older now, some traditions remain—like baking her all-time favorite: gingerbread cookies.
Ginger is not only a powerhouse of flavor, but it also has wonderful health benefits, especially for digestion. In this easy recipe, I combine ginger with cinnamon and nutmeg—three spices that work in perfect harmony to create a cookie that’s crunchy, aromatic, and full of holiday cheer. Whether you bake these cookies for yourself or share them with loved ones, they’re sure to be a crowd-pleaser. Plus, they’re versatile—perfect for decorating, gifting, or simply enjoying with a cup of tea or coffee.
Easy Gingerbread Cookie Recipe
Active Time: 30 minutes
Total Time: 1 hour (includes 30 minutes of chilling)
Difficulty: Very Easy
Yield: 30-40 cookies (depending on size)
Ingredients
Feel free to substitute the cinnamon or nutmeg for your favorite spices like cloves or cardamom. The main thing is you do you and have fun.
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon fine salt
Wet Ingredients
- ¾ cup butter, room temperature
- ½ cup molasses (avoid blackstrap—it’s too acidic)
- 1 cup sugar
- 2 eggs, room temperature
Directions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, cream of tartar, and salt until the spices are evenly distributed.
- Prepare the Wet Ingredients: In a separate bowl, grate the butter (for easier mixing) and blend it with the molasses and sugar until smooth. Add the eggs, one at a time, beating until the mixture becomes creamy.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring until no traces of flour remain.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days.
- Prepare to Bake: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape the Cookies:
- Option 1: Scoop out 1 tablespoon of dough and roll it into a ball. Place the balls about 1 inch apart on the baking sheet, as they will spread.
- Option 2: Roll out the dough on a lightly floured surface to desired thickness (¼ inch or more), then cut out shapes with holiday-themed cookie cutters. Decorate with this easy royal icing and your choice of candy sprinkles.
- Bake: Bake the cookies for 8-10 minutes, rotating the tray halfway through for even baking. The cookies are ready when the bottoms are golden brown.
- Cool and Store: Transfer the cookies to a wire rack to cool completely. Store them in an airtight container, layering parchment paper between them to keep them crisp.
These cookies store beautifully:
- Keep them in an airtight container at room temperature for up to 5 days. Refrigerated decorated cookies can last up to 2 weeks.
- Undecorated cookies can be frozen for up to 2 months. Just thaw, decorate, if desired. Reheat in a toaster oven for that fresh-baked taste.
Takeaway
These gingerbread cookies are more than just a treat—they’re a delicious blend of nostalgia, warmth, and holiday spirit. The spices not only taste wonderful but also bring a little extra health boost to your festive baking. Share them with friends and family, decorate them together, or gift a batch wrapped in holiday cheer.
Here’s to warm, sweet, and comforting kitchens, happy memories, and cookies that bring people together. Wishing you all a joyful and peaceful holiday season!
Happy Baking! 🎄🍪