Name: Easy Gingerbread Cookies
Prep time: 2 h 30 min
Cook time: 8 min
Total time: 2 h 38 min
Yield: 4
Cuisine: American
Ingredients: 2 sticks of butter (240 g); ¾ cup of sugar (150 g); ¾ cup of molasses (180 ml); 1 tsp vanilla (5 ml); 3 cups of flour (360 g); 1 tbsp ground cinnamon (15 ml); 1 tsp baking soda (5 ml); 1 tsp ground ginger (5 ml); ¼ tsp ground allspice (2.5 ml); 1/8 tsp ground cloves (1.75 ml); pinch of salt; ½ cup of currants (75 g)

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This Easy Gingerbread Cookie Recipe is the perfect cookie recipe for gifting to teachers, babysitters, family or friends.

It's always the recipe I turn to when my kids come home and say they need cookies for teachers or friends!

This was a video I did for the Kin Community YouTube Channel a few years back. You can watch the video below for all my tips, tricks and techniques for getting a delicious gingerbread cookie.

What Ingredients Do You Need To Make Gingerbread Cookies?

Gingerbread cookies are one of the easiest cookies to make because you probably have most of the ingredients sitting in your pantry. The one exception could be molasses. I find this brand of Molasses is the best and will produce a chewy flavorful gingerbread cookies (this link goes to Amazon where I am compensated on products sold at no cost to the consumer).

Aside from the molasses, you'll need butter, white sugar, vanilla, flour, baking soda, cinnamon, allspice, ground ginger and cloves (recipe below).

What Shapes To Use For Gingerbread Cookies?

I typically go with the classic shapes like gingerbread people, Christmas trees and mittens. But you can use really any shapes you like. One tip though, be sure your shapes are roughly the same size, that way they will bake at the same rate.

It also helps to assure they are the same thickness, so they bake evenly as well. I think ¼" thickness is perfect.

Once your cookies are cut out and placed on your baking tray lined with parchment paper. You can then decorate them with currants. I find currants work better than raisins since they are smaller and set better into the cookie when baked.

Your cookies will start to come to room temperature at this point. To preserve their shapes pop your baking trays in the freezer for 5-10 minutes or the refrigerator for 15 minutes to firm back up.

Why Are Your Gingerbread Cookies So Hard?

If you end up with crispy hard gingerbread cookies it typically means you've baked them too long! The secret with gingerbread is to take them out just they appear to be set, this will product a soft chewy cookie once cooled.

How Long To Bake Gingerbread Cookies?

For this recipe, I think 8-10 minutes is the sweet spot for a cookie that is 2-3 inches high. But it really depends on the size of your cookie. Larger cookies will take a bit longer, smaller cookies take less time. I would add a minute more, or a minute less for each inch of cookie.

Transfer your cookies to a wire rack to cool completely before packaging up. Even if they are just the tiniest but warm, your cookies will steam up in your bags! Not a good look.

These cookies look so cute when placed in clear plastic bags so your recipients can see them peeking through. You can also purchase a large garland of faux evergreen at a craft store and cut off branches to tie up with your packaging.

Fasten with a bright red ribbon and you are all set for gifting! These make for thoughtful gifts for teachers, babysitters, neighbors, or whoever may be on your Christmas Cookie Gift List! xx Enjoy!

Looking for more treats for gifting?

You might also enjoy my Classic Peanut Brittle

or my Pecan Bars with Shortbread Crust. Both make for terrific gifts!

Pile of sliced pecan bars on a cake stand

Pecan Bars with Shortbread Crust

Easy Gingerbread Cookies

Yield: 4 dozen

Prep Time: 2 hours 30 minutes

Cook Time: 8 minutes

Total Time: 2 hours 38 minutes

A delicious gingerbread cookie recipe that's perfect for cookie exchanges or holiday gifting.

Ingredients

2 sticks of butter (240 g)
¾ cup of sugar (150 g)
¾ cup of molasses (180 ml)
1 tsp vanilla (5 ml)
3 cups of flour (360 g)
1 tbsp ground cinnamon (15 ml)
1 tsp baking soda (5 ml)
1 tsp ground ginger (5 ml)
¼ tsp ground allspice (2.5 ml)
⅛ tsp ground cloves (1.75 ml)
pinch of salt
½ cup of currants (75 g)

Instructions

Combine all the dry ingredients and whisk together. Beat together the butter, sugar until fluffy. Add molasses and vanilla. Beat until well combined. Slowly add the dry ingredients and beat just until combined.
Roll the dough into a large ball, cut in half, and flatten into 2 disks. Wrap well in plastic wrap and refrigerate for at least 2 hours, or overnight. Or if you really are in a rush, pop in the freezer for 20 minutes.
Preheat oven to 350F (150C)
Roll out dough on a well-floured surface, to about ⅛ " thick. Cut out shapes, and transfer to a parchment lined cookie sheet. Add currants for eyes, and button where needed. Bake for 8-10 minutes until slightly puffed and set. If you like them chewy pull them out at 8 minutes, and leave longer if you prefer crispy. Transfer to a cooling rack and allow to cool before packaging.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 62mgCarbohydrates: 14gFiber: 0gSugar: 8gProtein: 1g