We’ve grown up savoring the sweet aroma of our Grandma’s freshly baked gingerbread cookies
The comforting scent of molasses and ginger always made our kitchen feel like home
They’ve got a perfectly soft center and a slightly crisp edge that melts in your mouth
We always feel a burst of nostalgia when we roll out the dough and cut out festive shapes
Grandma taught us how a touch of ginger and a hint of cinnamon create a cozy treat that pairs perfectly with a cup of cocoa
It’s our favorite way to spread holiday cheer
We can’t wait to share this simple recipe that brings us back to simpler times
Grandma’s Gingerbread Cookies Recipe
We assemble softened butter, brown sugar, and molasses to capture the warm essence of our childhood. We stir these ingredients until they meld into a creamy texture that hints at the sweet aroma to come. After that we blend ground ginger, ground cinnamon, ground cloves, baking soda, and salt with a measured amount of flour to form a fragrant base. We add this spiced flour mixture to our wet ingredients and fold gently until a smooth dough appears.
We place our dough in the fridge for 30 minutes to help it firm up and lock in the flavor. Chilling the dough keeps the cookies from spreading too much in the oven. Once it is chilled we roll the dough on a lightly floured surface and cut it into festive shapes. We line them on a baking sheet and bake them at 350°F until the edges feel crisp.
Below is a quick overview of the process:
| Prep Time | Chill Time | Bake Time | Yield |
|---|---|---|---|
| 15 minutes | 30 minutes | 12 minutes | 24 cookies |
We remove our Grandma’s Gingerbread Cookies from the oven when the edges seem golden. They surprise us with tender centers and that irresistible spiced fragrance. To elevate the nostalgic feeling we decorate them with royal icing or a dusting of powdered sugar. We enjoy them warm with hot cocoa for a cozy holiday treat.
Ingredients
Here is a quick reference for our Grandma’s Gingerbread Cookies process:
| Segment | Duration |
|---|---|
| Prep | 15 minutes |
| Chill | 30 minutes |
| Bake | 10 to 12 minutes |
| Yield | 24 cookies |
We arrange our items in the order we use them. We measure carefully to create a cohesive dough:
- 3 cups all-purpose flour (leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar tightly packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
We use brown sugar for extra moisture. We keep our butter at room temperature so it blends smoothly with the molasses. We rely on fresh ground ginger for that bold kick. We also include cloves for a warm aroma. We suggest precise measuring for a consistent texture and robust flavor in every bite.
Tools And Equipment
- Mixing bowls: We need two large bowls for wet and dry ingredients.
- Measuring cups and spoons: We use these for accurate flour, sugar, and spice measurements.
- Stand or hand mixer: We beat our butter, sugar, and molasses until creamy.
- Rolling pin: We roll out our chilled dough for even thickness.
- Cookie cutters: We shape festive cookies for a classic holiday look.
- Baking sheet lined with parchment paper: We prevent sticking and ensure easy cleanup.
- Wire rack: We transfer our cookies here to cool evenly.
Prep
We prepare our workstation and double-check our tools. We keep everything handy to craft our Grandma’s Gingerbread Cookies with ease.
| Activity | Time |
|---|---|
| Prep | 15 minutes |
| Chill | 30 minutes |
| Bake | 10 to 12 minutes |
| Yield | 24 cookies |
Gather And Measure Ingredients
- Scoop and level all-purpose flour to ensure accuracy
- Blend ground ginger cinnamon and cloves in a small bowl so the flavors combine evenly
- Measure brown sugar and molasses precisely to maintain consistency in the dough
- Set out a large egg at room temperature for a smooth texture
Preheat The Oven
- Turn on the oven to 350°F
- Position a rack in the center to promote even cooking
- Line a baking sheet with parchment paper for effortless cleanup
Directions
Let’s begin our journey to create these classic Grandma’s Gingerbread Cookies. Follow the steps below for a smooth baking experience.
Mix Dry Ingredients
In a large bowl we combine 3 cups of all-purpose flour. We add 1 teaspoon baking soda and ½ teaspoon salt. We mix in 1 tablespoon ground ginger. We add 2 teaspoons ground cinnamon and ¼ teaspoon ground cloves. We whisk until everything is fully blended.
Combine Wet Ingredients
In another bowl we place ½ cup unsalted butter and ¾ cup brown sugar. We beat them until creamy. We add ½ cup molasses. We stir in 1 large egg and 1 teaspoon vanilla extract. We blend until smooth and uniform.
Form The Dough And Chill
We gradually add our dry mixture to our wet ingredients. We mix on low speed until a soft dough forms. We shape it into a disc. We wrap it in plastic wrap. We place it in the refrigerator for at least 30 minutes.
| Step | Duration |
|---|---|
| Chill Dough | 30 minutes |
| Bake Time | 10 to 12 minutes |
Roll, Cut, And Bake
We place our chilled dough on a lightly floured surface. We roll it to about ¼ inch thickness. We cut shapes with cookie cutters. We place the cookies on a parchment-lined baking sheet. We bake at 350°F for 10 to 12 minutes. We then transfer them to a wire rack to cool.
Storing And Make-Ahead Tips
We keep Grandma’s Gingerbread Cookies fresh for days when stored the right way. We place them in an airtight container as soon as they cool. We layer them with parchment paper to protect the decorative icing. This prevents sticking and keeps their sweet-spicy aroma intact. We keep the container at room temperature away from direct heat for best results.
We also like to refrigerate our unused dough if we plan to bake more cookies later in the week. We wrap the dough in plastic wrap and store it in the fridge to maintain its soft texture. We allow it to sit at room temperature for about ten minutes before rolling. This step helps keep the dough from feeling too stiff.
We rely on our freezer for long-term planning and make-ahead baking. We freeze both the rolled cookie shapes and the dough. We arrange them on a baking sheet lined with parchment paper until they are firm. Then we transfer them to a freezer-safe bag. We recommend thawing them overnight in the fridge for an even texture.
Below is a quick reference for storage times:
| Storage Method | Maximum Duration | Notes |
|---|---|---|
| Room Temperature in airtight container | 1 week | Layer with parchment for best quality |
| Refrigerated Dough | 3 days | Wrap in plastic to prevent dry spots |
| Frozen Dough or Cookies | 3 months | Thaw overnight before baking or decorating |
We avoid stacking freshly iced cookies until the icing sets. We gently test the icing by touching a corner. If it does not dent it is ready for safe storage. We find these simple steps preserve the nostalgic flavor and aroma in every batch of Grandma’s Gingerbread Cookies.
Conclusion
We hope you feel the warmth and magic in every step There’s something special about passing down recipes that keep tradition alive Baking Grandma’s gingerbread cookies brings us back to simpler moments when the aroma of spices filled our home and laughter echoed through the kitchen It’s a chance to share something sweet with loved ones and create new memories that last for generations We’ll keep cherishing this timeless treat with every batch we bake
Frequently Asked Questions
Are these gingerbread cookies easy to make?
Yes, they’re quite simple. You’ll mix dry ingredients (flour and spices) in one bowl and blend softened butter, sugar, and molasses in another. Then, gradually combine both mixtures to form a soft dough. After chilling the dough, roll it out, cut it into shapes, and bake. The steps are straightforward, making this recipe beginner-friendly.
Why should I chill the dough?
Chilling helps the dough firm up, preventing the cookies from spreading too much in the oven. It also allows the flavors to merge, creating a richer taste. By resting in the fridge for about 30 minutes, the dough gains better consistency, ensuring a more controlled shape and texture when baked.
How do I decorate the cookies?
Feel free to get creative. Classic options include royal icing for piping designs or simply dusting powdered sugar for a festive finish. Let the cookies cool completely before decorating to keep your icing from melting. Sprinkles and colorful candies also add a fun touch for holiday celebrations.
How do I get soft centers and crisp edges?
Use fresh leavening agents (like baking soda) and balance wet and dry ingredients carefully. The butter and sugar mixture should be well-creamed to trap air for a light texture. Bake at 350°F until the edges turn golden but keep an eye on baking time. This balance delivers that perfect combination.
How should I store leftover cookies?
Once cooled, store them in an airtight container at room temperature. If layering, separate them with parchment paper to avoid sticking. This method helps maintain freshness and flavor for several days. Be sure your cookies are fully cooled before stacking so the icing or decorations don’t smudge or get damaged.
Can I freeze the dough or cookies ahead?
Absolutely. Wrap the dough tightly and keep it in the freezer for up to three months. Thaw it in the fridge, then let it come to room temperature before rolling. You can also freeze baked cookies. Arrange them with parchment layers in a freezer-safe container, then thaw at room temperature to keep their texture.
Do I need any special tools?
Basic kitchen equipment works great. You’ll need measuring cups, spoons, two mixing bowls, and a rolling pin. A stand or hand mixer is handy for consistent blending. Cookie cutters help shape the dough, but you can use a knife or glass rim if needed. A wire rack also ensures even cooling.