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Every holiday season I pull out my grandmother's gingerbread recipe and the kitchen fills with warmth and memories. These soft chewy cookies have the perfect balance of spices and molasses. My kids gather around as I roll out the dough knowing they'll soon get to decorate their own gingerbread friends.
What Makes These So Special
I've spent years perfecting this recipe and the secret is in the texture. Each bite stays perfectly soft and chewy with just the right amount of spice. They're simple enough for weekday baking but special enough for holiday gifts and cookie swaps.
Everything You Need
- Flour: I use exactly 3 cups for cookies that hold their shape without being tough.
- My Spice Blend: A teaspoon each of ginger cinnamon cloves and nutmeg creates that classic warmth.
- Baking Soda: Just one teaspoon gives them the perfect lift.
- Salt: Half a teaspoon brings out all those lovely spices.
- Butter: Three quarters cup softened for richness.
- Brown Sugar: Half cup packed for that caramel note.
- Molasses: Half cup gives them that irresistible chew.
- Egg: One large to bind everything together.
- Icing: My simple royal icing recipe decorates beautifully.
- Sprinkles: For when we're feeling extra festive.
Let's Start Baking
- Mix Your Dry Ingredients
- I whisk the flour spices baking soda and salt in my biggest bowl until they're well combined.
- Make The Dough
- Beat the butter and sugar until fluffy then mix in molasses and egg. Slowly add dry ingredients until your dough comes together.
- Chill Time
- Shape into a disk wrap it up and let it rest in the fridge for at least an hour.
- Shape Your Cookies
- Dust your counter with flour and roll the dough quarter inch thick. Cut out your gingerbread friends.
- Into The Oven
- Bake at 350 until just set about 8 minutes. They'll firm up as they cool.
- Decorate
- Once cool pipe on faces and buttons with royal icing. Add sprinkles while the icing's still wet.
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My Best Baking Tips
The magic happens during chill time so don't skip it. I always line my baking sheets with parchment and watch them like a hawk in the oven. A minute too long and they lose that perfect chew. Let them cool completely before decorating.
Perfect Royal Icing
My trusty royal icing recipe never fails. I mix powdered sugar meringue powder and just enough water until it's silky smooth. Sometimes I divide it and add food coloring for festive details. The key is getting the right consistency not too runny not too stiff.
Make Them Your Own
Some nights we go wild with the decorations. My son loves making superhero gingerbread men while my daughter turns hers into ballerinas. White chocolate buttons colorful sprinkles even tiny candies make each cookie unique.
Keeping Them Fresh
These stay soft for days in an airtight container. I often make extra dough and freeze it wrapped in plastic then foil. It's such a treat pulling it out for impromptu cookie sessions.
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Our Holiday Tradition
Every December we host a cookie decorating party. Friends bring their kids and everyone leaves with a box of their creations. The giggles and memories make the kitchen mess worth it.
Mix It Up
The dough works beautifully for any holiday shapes. Sometimes I add orange zest or mini chocolate chips. When my friend visits I use gluten free flour and she swears they taste just like the original.
Perfect Partners
Nothing beats dunking these in hot chocolate on a cold night. They're lovely with spiced tea too. During parties I arrange them on platters with other cookies but they're always the first to disappear.
Quick Fixes
If your dough feels sticky pop it back in the fridge. Want crispy edges? Roll them thinner. Fresh spices make all the difference. I rotate my baking sheets halfway through for even baking.
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Baking With Kids
Little hands love decorating these cookies. I fill squeeze bottles with icing for easy handling and set out bowls of sprinkles. The cookies might not look perfect but the joy on their faces is priceless.
Wrapping Them Up
These make the sweetest gifts. I tuck them into pretty boxes or clear bags tied with ribbon. A handwritten note makes them extra special. Teachers neighbors and friends all look forward to their yearly gingerbread delivery.
The Secret Ingredient
Molasses transforms these cookies from good to unforgettable. It keeps them soft for days and adds that deep rich flavor that makes you close your eyes and smile with every bite. Don't even think about skipping it.
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Frequently Asked Questions
- → Can I make the dough ahead?
Yes, wrap dough in plastic and refrigerate overnight. Let rest 10 minutes before rolling.
- → Why is my dough sticky?
Add flour when rolling out, about 1/4 cup per disc. Work it in if dough is too soft.
- → How thick should I roll the dough?
Roll to 1/4 inch thickness for perfect soft and chewy texture.
- → How do I know when they're done?
Bake 9-10 minutes. Let cool 5 minutes on sheet before moving to rack.
- → How should I store these cookies?
Store in airtight container once icing has fully set. Let cookies cool completely before decorating.
Conclusion
Classic gingerbread men with perfect soft texture and traditional spices, complete with simple royal icing for decorating.