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Snuggle up this autumn with these old-fashioned gingerbread cookies. They're nicely spiced, wonderfully chewy, and completely addictive. My grandmother used to make these during the holidays and they were just great, it's just nostalgia on my part! They're wonderful with a warm cup of tea on a crisp autumn afternoon.
This recipe is really easy to prepare, even if you are a novice baker. I've included loads of tips and tricks so that you don't make some of the most frequent mistakes (such as burnt cookies!), and can confidently produce your own delicious gingerbread. And the best part is, this recipe can be prepared with the whole family!
Required Equipments
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutters (gingerbread man shapes recommended!)
- Wire rack
Gingerbread Cookies with Tea: Frequently Asked Questions
Gingerbread Cookies with Tea
These gingerbread cookies are the perfect treat for fall and the holidays! Their warm spices and chewy texture make them irresistible, especially paired with a mug of tea.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 30 minutes
Cook Time: 8 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper; this is super important so your cookies don't stick. Trust me on this one!
- In a large mixing bowl, cream together the butter and both sugars until the mixture is light and fluffy. You can use an electric mixer for this part, to save your muscles!
- Beat in the egg and molasses. Make sure everything's well combined, there shouldnt be any streaks of molasses!
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Make sure that baking soda is not expired!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough cookies – yuck!
- Cover the dough and chill it in the refrigerator for at least 30 minutes, or even longer (up to 2 hours). This step is crucial for preventing spreading. If you are impatient like me, you can chill it for just 15 minutes!
- Once the dough is chilled, roll it out on a lightly floured surface to about 1/4-inch thickness. Use your favorite cookie cutters to cut out gingerbread shapes. I always make gingerbread men, they're cute!
- Place the cut-out cookies on the prepared baking sheet, leaving a little space between each one. This ensures even baking. You will probably have to bake in batches!
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, oven temperatures can vary, and you don't want to burn them.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Don't be in a rush to eat them! they will be still hot.
- Once the cookies are completely cool, you can decorate them with icing, sprinkles, or whatever your heart desires!
📝 Notes
- Make sure your butter is softened to room temperature. It's easier to mix in this state. If your butter is too cold, you'll have to put more effort into mixing!
- For extra-festive cookies, use festive-shaped cookie cutters!
- Store leftover cookies in an airtight container at room temperature for up to a week or freeze for longer storage!
🍎 Nutrition
Calories: 150 kcal
Protein: 2g
Fat: 7g
Carbohydrates: 25g
Fiber: 1g
Calcium: 20 mg
