Gingerbread Cookies 姜饼曲奇

by Angie Liew
Gingerbread Cookies


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Gingerbread Cookies

Truly A Christmas Classic Recipe: Gingerbread Cookies

Gingerbread cookies are such a Christmas classic and they always get us feeling so festive and merry. In fact, Christmas baking just wouldn’t seem complete without these richly spiced amazing cookies. The combination of the warm spices of ground ginger, cinnamon, nutmeg, cloves and sweet molasses make this cookie as fragrant as it is delicious. They are JUST right for the holiday season!

Gingerbread Cookies

A Super Easy Gingerbread Cookie Recipe

This is an extremely easy gingerbread cookie recipe. The dough is very easy to work with using any cookie cutter and it doesn’t need a long time to chill. You can make these cookies into any festive shapes including of course, the gingerbread men. Molasses used gives the cookies a dark, thick, beautiful and glossy colour. It also adds a sweet flavour and keeps the cookies so moist. Of course, your kitchen will be filled with the best-ever aroma from these warm and spicy gingerbread cookies. So, make and share this wonderful gingerbread cookies with your loved ones this coming Christmas.

As always, ENJOY!

 

Gingerbread Cookies 姜饼曲奇

Gingerbread Cookies 姜饼曲奇


Print Recipe
Print Recipe
Gingerbread Cookies 姜饼曲奇
By Angie Liew of Huang Kitchen
This is an extremely easy gingerbread cookie recipe. The dough is very easy to work with using any cookie cutter. Christmas baking just wouldn't seem complete without these richly spiced amazing cookies!
Serving For
50cookies
Prep Time
15minutes
Passive Time
2hours
Cook Time
10minutes
Serving For
50cookies
Prep Time
15minutes
Passive Time
2hours
Cook Time
10minutes
Ingredients
Dry Ingredients:
Wet Ingredients:
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cookies
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Change Servings?
cookies
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Instructions
Make gingerbread cookies:
  1. When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
    When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
    When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
    When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
  2. Lightly flour a gingerbread cutter.
    Lightly flour a gingerbread cutter.
    Lightly flour a gingerbread cutter.
    Lightly flour a gingerbread cutter.
  3. Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
    Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
    Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
    Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
  4. Place the cookies onto a lined baking sheet, about 1 inch (2.5 cm) apart. Then place baking sheet (with cookies) in the refrigerator for about 10 minutes. This will prevent the cookies from losing their shape.
    Place the cookies onto a lined baking sheet, about 1 inch (2.5 cm) apart. Then place baking sheet (with cookies) in the refrigerator for about 10 minutes. This will prevent the cookies from losing their shape.
    Place the cookies onto a lined baking sheet, about 1 inch (2.5 cm) apart. Then place baking sheet (with cookies) in the refrigerator for about 10 minutes. This will prevent the cookies from losing their shape.
    Place the cookies onto a lined baking sheet, about 1 inch (2.5 cm) apart. Then place baking sheet (with cookies) in the refrigerator for about 10 minutes. This will prevent the cookies from losing their shape.
  5. Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
    Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
    Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
    Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
  6. Bake the cookies for 8 to 10 minutes (depending on the size of the cookies). They are done when the cookies are firm and the edges are just beginning to brown.
    Bake the cookies for 8 to 10 minutes (depending on the size of the cookies). They are done when the cookies are firm and the edges are just beginning to brown.
    Bake the cookies for 8 to 10 minutes (depending on the size of the cookies). They are done when the cookies are firm and the edges are just beginning to brown.
    Bake the cookies for 8 to 10 minutes (depending on the size of the cookies). They are done when the cookies are firm and the edges are just beginning to brown.
  7. Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
    Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
    Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
    Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
  8. Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.
    Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.
    Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.
    Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.
Notes

When measuring molasses, spray the inside of measuring cup with non-stick spray. In that way, the molasses will not stick to the side of the cup and comes out easily.

Light or dark molasses can be used. Light molasses is more mild in flavour than the dark molasses.

The amount of spices of can be adjusted to suit your own individual taste.

We need to chill the dough as we need to roll the dough. So we need the dough to be firm so it does not stick to the counter top and the cookies to keep their shapes.

Cut the dough in halves as its easier to work on it in smaller sections.

Remember to flour the counter top and rolling pin before rolling out the chilled firm dough. Keep lifting and turning the dough when rolling to prevent it from sticking to the top. Add more flour if needed.

If you like your Gingerbread cookie on the soft side, bake them a little less time as the longer they bake the harder they will become.

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