Award Winning Gingerbread Cookies

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions!

This Gingerbread Cookie Recipe will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

The Ultimate Gingerbread Cookies


MERRY CHRISTMAS!!! Okay, okay it isn’t officially Christmas yet…technically it isn’t even December yet, but nothing can lessen my excitement for my favorite holiday of the year. I’ve been counting down the days until Black Friday all month. I know you probably think it is because of the awesome deals but it isn’t. Black Friday is officially the start of Christmas in our house! We wake up in the morning (at a normal time), enjoy some Santa Gingerbread Pancakes (coming soon!) and get ready to go buy our Christmas tree! By early afternoon its been washed and dried and we spend the afternoon decorating the tree, eating these Gingerbread Cookies, listening to Christmas music and making homemade ornaments. Black Friday is almost better than Christmas Day itself to me.

I think it is officially okay to be all about Christmas now right? Once Thanksgiving passes the Christmas floodgates burst open! These gingerbread cookies are based on a recipe given to me by a family friend who has won THREE cookie contests with them! I’ve always loved gingerbread cookies but having never made them for myself I would always buy the gingerbread assortment with chocolate under them. They are the same kind my grandmother used to buy so the memories they would bring back were so special.

Now that I have a family I am so excited about making new traditions that when I find recipes like this one, I make it part of a tradition they can count on each year. Maybe in 30 years or so when they have kids (wow that idea sounds insane) they will ask me for the recipe to make for their own little ones. And because I am a total sucker for my little ones I caved in just a few seconds when my oldest declared they needed gingerbread men sprinkles. I think it adds something, don’t you? Ha.How to make gingerbread cookiesI have just a few suggestions for this recipe so it works out for you. I know sometimes when I make cookies I want them to be done in 20 minutes and having to wait makes me pretty unhappy. So I am warning you ahead of time, please put this dough in the fridge! 2-3 hours will work magic. If you don’t you will have a hot (literal, haha) mess of sticky dough on your hands. Forming them will be a nightmare and they will get FLAT. Chill the dough and you won’t regret it ๐Ÿ™‚

If you don’t have the orange juice feel free to use water, the orange juice really makes the flavor pop. It doesn’t taste like orange, it is similar to when you add coffee to a chocolate cake batter to intensify the chocolate flavor. It is like a secret ingredient that makes the cookie go from good to award winning!

When you form the dough into a ball and roll it into the sugar be sure you press it down a bit. I use a water glass bottom to press it down to about ½ the ball’s thickness.

Last and most important, send some to me after you make them. They’re one of my favorite cookies and an anchor recipe of my Christmas Cookie Swap Plate.Easy Gingerbread Cookies Recipe

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Best Gingerbread Cookies Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
Yield 36 Servings
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 3 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 1/4 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter , softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon orange juice
  • 1/4 cup molasses
  • 1/4 cup sugar

Instructions

  • Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt.)
  • Cream the butter and 1 cup sugar.
  • Add the egg and beat until fully incorporated.
  • Add the orange juice and molasses (I use light molasses) until combined.
  • Add in the dry ingredients in small batches until just combined.
  • Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour.
  • Preheat the oven to 350 degrees.
  • In about 2 tablespoon balls, roll into the ¼ cup sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened.
  • Bake for 9-11 minutes.

Nutrition

Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 46mg | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 0.5mg
Keyword: Award Winning Gingerbread Cookies

The Best Gingerbread Cookie Recipe

These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!
These Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Given to me by a family friend, they have won three cookie competitions in less than 10 years!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sabrina, I now live in a country unfamiliar with Molassas. Any ideas for a substitute?

    Thanks, I would really love to try this recipe. It’s been years since I’ve had good gingerbread (or really any gingerbread).

  2. These are by far the best gingerbread cookies around. I even prefer it to my famous chocolate chip cookies! Can’t go wrong with this recipe!

  3. Can this dough be frozen ahead of time before cooking? If so, and I bake them from frozen? I was hoping to prep all my cookies and bake just before I gift them.

    1. Yes, it can be frozen. You can either add a few minutes to the bake time if you want to bake them from frozen or allow them to thaw in the refrigerator for a few hours before baking. Enjoy!

  4. Yummy! I’ve wanted to make homemade gingerbread for a while, and this was my trial recipe. I wasn’t sure if my husband, who’s not a huge gingerbread person, would like them, but he did!! My children, of course, devoured them!
    Super easy to mix up with my little kids, and they were easy to roll after chilling. Will definitely make again.
    Thanks for making my first gingerbread attempt a success!

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