Classic gingerbread cookies rich with warming spices and a refreshing touch of orange zest. Comforting, festive, and not overly sweet.
Classic Gingerbread Cookies
Classic gingerbread cookies are one of the must-bake treats during the holidays. Not only is it fun to cut them into gingerbread boy/girl or other festive shapes (I used star, tree, and candy cane cutters), but cookies filled with cinnamon, ginger, cloves, and allspice feel so cozy and nostalgic.
I like my gingerbread cookies boldly spiced, but lighter on brown sugar and molasses. The addition of orange zest pairs perfectly with the warm spices and adds a subtle freshness. I also love dusting these cookies with powdered sugar, but if you’re an icing fan, feel free to decorate them however you like.
How to Make Gingerbread Cookies
- Add flour, salt, baking soda and spices to a bowl and whisk to combine.
- In a separate bowl, beat butter and sugar with electric mixer until fluffy. Add the egg, molasses, and orange zest and mix until well combined. Gradually add flour mixture and beat on low speed until combined.
- Divide the dough in half and form them each into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours.
- Remove the dough from the fridge. If it feels too firm, let it sit at room temperature for about 15 minutes to soften. Line baking sheets with parchment paper and preheat oven to 350°. Lightly dust your work surface with powdered sugar and roll out the dough ¼” thickness. Use cookie cutters to cut out desired shapes.
- Transfer cookies to prepared baking sheets and bake cookies for 8-10 minutes. Group large cookies together and smaller ones together so they bake evenly.
- Let cookies cool completely, then dust with powdered sugar or decorate with icing.
Serving Ideas
Serve these delicious cookies on festive plates or your favorite vintage pieces. These blue and white Old Britian Castles plates from Johnson Bros is one of my favorite items in my collection. Large dinner plates comfortably hold large gingerbread boys and girls, while dessert plates or salad plates are perfect for smaller cookies.
Enjoy these cookies with tea, coffee, minty hot chocolate or even a glass of mulled spiced wine!
Gingerbread Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ⅓ cup dark brown sugar
- ⅓ cup molasses
- 1 egg
- 3½ cups all purpose flour
- ½ tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ¾ tsp ground cloves
- ¾ tsp allspice
- ¾ tsp baking soda
- zest of one orange
- powdered sugar for dusting (optional)
- icing (optional)
Instructions
- Add flour, salt, baking soda and spices to a bowl and whisk to combine.
- In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the egg, molasses, and orange zest, and mix until well combined. Gradually add the flour mixture and beat on low speed just until combined.
- Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and chill in the refrigerator for 2 hours.
- Remove the dough from the fridge. If it feels too firm, let it sit at room temperature for about 15 minutes to soften. Line baking sheets with parchment paper preheat the oven to 350°F. Lightly dust your work surface with powdered sugar and roll the dough to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes.
- Transfer the cookies to the prepared baking sheets and bake for 8–10 minutes. Group larger cookies together and smaller ones together so they bake evenly.
- Let the cookies cool completely, then dust with powdered sugar or decorate with icing.