Nothing says the holidays are coming like the smell of gingerbread cookies baking in the oven, or tasting the dough 🙂 This is an easy recipe for gingerbread cookies. It makes a very workable dough for rolling out and cutting into fun holiday shapes. I used a toothpick to make a face in some of the gingerbread men so no frosting was needed. That’s what I love about this recipe, it tastes great with or without frosting.
I used to have a hard time getting any gingerbread out cookies to come out right. After a few years and hundreds of cookie flops, I found some helpful tips that make a huge difference. One important tip is to chill the dough and work with it while it is still fairly cold on a floured surface. I like to chill them once they are cut out in the fridge until I place them in the oven.
Another must for me is rolling out the dough on a floured marble slab, it has a cool surface which is great for rolling. I also use a marble rolling pin, it is heavy and cool. It makes it easy to roll cold chilled dough smooth.
When making any cookies, parchment paper is my friend. I line baking sheets with it to prevent sticking without having to use grease or sprays.Print
I bake cookies until the tops are set and only slightly browned. Once you pull them out of the oven leave the pan onto the oven and the cookies will continue to cook for a few minutes longer. Once cooled for a few minutes remove from pan with a spatula onto a clean surface to continue to cool. Store airtight for about a week. These cookies are great plain or with your favorite frosting or holiday decorations.
What’s your favorite holiday cookie? Leave a comment below, I’d love to hear what other people come up with!