These Gingerbread Cookies are perfect for getting you in the Holiday spirit. An award winning recipe with warm spices and molasses.
These Award Winning Gingerbread Cookies will get you feeling festive and make your Christmas Cookie Exchange clamor for the recipe! Shared by a family friend, they have won three cookie competitions!
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 the excitement for our favorite holiday of the year. Have you 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, if not sooner! Wake up in the morning (at a normal time or go hit the sales early), enjoy some Santa Gingerbread Pancakes and get ready to go buy your Christmas tree! By early afternoon you can 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!
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 shared by a family friend who has won THREE cookie contests with them! We’ve always loved gingerbread cookies but having never made them, it was easier to 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.
Family is all about making new traditions that when you find recipes like this one, you’ll want to make it part of a tradition they can count on each year. Maybe when your children are all grown and have kids of their own, they will ask you for the recipe to make for their own little ones. And because these are so fun for the little ones, go ahead and cave in just a few seconds when they declare they needed gingerbread men or other fun holiday sprinkles. It adds something, don’t you think? Ha.
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FREQUENTLY ASKED QUESTIONS
Sometimes when you make cookies you want them to be done in 20 minutes and having to wait makes you pretty unhappy. A word of warning, 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.
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. Use a water glass bottom to press it down to about ½ the ball’s thickness.
These cookies will travel well, if shipped with 1-2 day shipping. Make sure to package them securely in an airtight and well cushioned container. They’re also a favorite cookie and an anchor recipe of any Christmas Cookie Swap Plate.
HOW TO STORE GINGERBREAD COOKIES
- Serve: Save Gingerbread Cookies in a ziploc bag or other airtight container at room temperature for up to 3 days.
- Store: Keep your cookies in the fridge in an airtight container and they’ll last for up to a week before getting stale. To get your cookies chewy again, microwave for about 15 seconds.
- Freeze: Freeze prepared cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for about an hour before transferring to a freezer bag.
- 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 large egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1/4 cup sugar
- 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.