Easy Gingerbread Christmas Cookies

Renee Nicole's Kitchen

Made with molasses and the perfect blend of ginger, cinnamon, allspice, and clove, these Easy Gingerbread Christmas Cookies are crisp on the outside with a soft middle. They are the Christmas gingerbread cookies that belong on every dessert table and at every cookie swap!

Renee Nicole's Kitchen

INGREDIENTS

– unsalted* butter  – brown sugar – molasses – eggs – vanilla – flour – baking powder – ginger – cinnamon – cloves – allspice – kosher salt

Easy Gingerbread Christmas Cookies 

Yield

36 COOKIES

prep time

30 MINUTES

total time

3 HOURS  43 MINUTES

CHILL TIME

3 HOURS

1. In an electric mixer, beat butter until fluffy (3-5 minutes). Add brown sugar blend, molasses, eggs (one at a time), and vanilla. In a separate bowl, sift together flour, baking powder, ginger, cinnamon, cloves, allspice, and salt. Add dry ingredients to wet in batches, blending until well combined. The dough will be soft and sticky.

Instructions

2. Divide the dough in half, shape each into a ball, then flatten into disks on parchment paper. Wrap and refrigerate in airtight containers for at least 3 hours until firm. Once chilled, preheat the oven to 350°F and line baking sheet(s) with parchment paper.

Instructions

3. Take one chilled dough disk, roll it on a floured surface to 1/4" thickness, cut out shapes with gingerbread men or preferred cookie cutters, and place them 1 inch apart on a baking sheet. Bake in a preheated oven for 8–10 minutes until edges are slightly golden. Don't overbake; transfer cookies to a wire rack to cool after removing from the oven.

Instructions

4. Cool the cookie sheet completely, then load it with more cutouts and bake. Repeat until all cookies are baked. Once completely cooled, decorate with your favorite icing. Store in an airtight container at room temperature for 1–2 weeks.

Instructions

Full Ingredients And Instruction

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