Gingerbread Cookies with a Twist: A Holiday Must-Bake!
These gingerbread cookies feature a zesty twist with fresh ginger and orange zest, offering a delightful balance of sweetness and spice.
Equipment
- - Mixing bowl
- Whisk
- - Cookie cutters
- - Baking sheets
- - Parchment paper
- - Plastic wrap
Ingredients
For the Dough
- 1 cup Butter softened
- 1 cup Brown Sugar can be replaced with coconut sugar
- 1/2 cup Molasses blackstrap for intense flavor
- 1 large Egg or a flax egg for vegan option
- 1 teaspoon Vanilla Extract use pure extract for best flavor
- 3 cups All-Purpose Flour or gluten-free blend
- 2 teaspoons Ground Ginger or fresh ginger for more flavor
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Kosher Salt or sea salt
Optional Add-Ins
- 1 tablespoon Fresh Ginger optional
- 1 tablespoon Zest of an Orange substitute lemon zest if desired
- 1/4 teaspoon Finely Ground Black Pepper omit if sensitive to spice
For Decorating
- Sugar Cookie Icing
- Sprinkles for customization
Instructions
How to Make Gingerbread Cookies
- Beat softened butter, brown sugar, and molasses together for about 2 minutes until light and fluffy. Add egg and vanilla extract, blending until well combined.
- In a separate bowl, whisk ground ginger, cinnamon, cloves, nutmeg, all-purpose flour, baking soda, and optional ingredients until evenly mixed.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Divide the dough into two discs, wrap each in plastic wrap, and chill in the refrigerator for 2-3 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out each disc of dough to about ¼” thickness, cut out shapes, and transfer them onto prepared baking sheets. Bake for 9-10 minutes.
- Allow cookies to cool on baking sheets for 5 minutes before moving to wire racks.
Notes
Chill dough well for enhanced flavor and texture. Decorate only after cookies have cooled completely.