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

Gingerbread Cookies 姜饼曲奇

Recipe by Huang Kitchen, Angie Liew
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!
Prep Time15 mins
Cook Time10 mins
Total Time2 hrs 25 mins
Course: Baking
Cuisine: Baking
Keyword: Christmas, cookies
Servings: 50 cookies

Ingredients

Dry Ingredients:

  • 390 grams all-purpose flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp nutmeg

Wet Ingredients:

  • 113 grams butter, room temperature
  • 100 grams sugar
  • 1 egg, room temperature
  • 160 ml molasses

    Instructions

    Make gingerbread cookie dough:

    • Mix flour with salt and baking soda.
      Start by making the dough. In a large bowl, mix all-purpose flour with salt and baking soda.
    • Add spice ingredients.
      Then add all the warm spices. Using a whisk, mix to ensure everything is combined together. Then, set aside while we prepare the wet ingredients.
    • Beat butter till soft and creamy.
      In a bowl of an electric mixer with a paddle attachment, beat butter till soft, creamy and smooth.
    • Add sugar and beat till light and fluffy.
      Then add granulated white sugar and on medium heat, beat till light and fluffy. Be sure to scrape down the sides.
    • Add egg.
      Next, beat in an egg.
    • Add molasses.
      Then add in molasses.
    • Beat molasses into the batter.
      Beat molasses into the egg batter.
    • Add in sifted flour.
      Then, gradually add in the flour mixture in batches, beating well after each addition.
    • Beat till well incorporated.
      Beat till incorporated and then prepare to chill the dough till quite firm as we need to roll it out.
    • Divide in halves.
      First, place the dough on a counter top and gather the dough into a ball. Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
    • Wrap in cling wrap.
      Place each half in the centre of plastic/cling wrap, make into a circle and flatten a little. Then wrap the dough with the cling wrap. Then chill in refrigerator for at least 2 hours or even overnight.

    Make gingerbread cookies:

    • Roll out the dough.
      When the dough has chilled, flour the counter surface and rolling pin. Then roll the dough out to about 1/4 inch thick.
    • Lightly floured cookie cutter.
      Lightly flour a gingerbread cutter.
    • Cut the cookies with cookie cutter.
      Press down the cutter into the mould and remove the cookie. Continue to cut some more cookies from the dough.
    • Place the cookies onto lined baking sheet.
      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.
    • Preheat oven.
      Meanwhile, preheat oven to 180 degree C and place rack in centre of oven.
    • Bake for 8-12 minutes.
      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.
    • Cool on baking sheet.
      Remove the cookies from the oven and cool on the baking sheet for about 1 minute.
    • Cool completely on wire rack.
      Then transfer the cookies to a wire rack to cool completely. And we're done! Store in an airtight container.

Enjoy!

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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