When I think of soft gingerbread cookies topped with cream cheese frosting, I can’t help but recall the cozy ambiance of holiday gatherings. These cookies strike a perfect balance between warm spices and creamy sweetness, making them a delightful treat. But they’re not just about taste; their presentation can truly elevate any festive occasion. Curious about how to bring these charming cookies to life in your kitchen? Let’s explore the recipe together.
What kind of recipe is it?
Soft gingerbread cookies are a delightful twist on the traditional holiday treat, characterized by their chewy texture and warm, spiced flavor.
Unlike crispy gingerbread, these cookies are irresistibly soft and perfect for sharing with family and friends during festive gatherings.
They’re sweetened with molasses and infused with aromatic ginger, cinnamon, and nutmeg, making them a comforting choice for the colder months.
Ideal for bakers of all skill levels, these cookies are a lovely way to spread holiday cheer and create lasting memories.
Preparation Time
| Detail | Information |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Baking soda | 1 teaspoon |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 tablespoon |
| Ground cloves | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1/2 cup (1 stick) |
| Brown sugar | 1 cup packed |
| Granulated sugar | 1/4 cup |
| Molasses | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Powdered sugar (for dusting) | Optional, as needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | To combine dry ingredients (flour, spices, etc.) and for mixing the dough. | Any large bowl you have, like a salad bowl. |
| Medium Mixing Bowl | To mix wet ingredients (butter, sugars, egg, molasses). | A smaller bowl or a large coffee mug. |
| Dry Measuring Cups | To accurately measure dry ingredients such as flour and sugar. | Any cup with standardized measurements, like a mug or a glass measuring cup. |
| Liquid Measuring Cups | To measure liquids such as molasses and vanilla extract accurately. | A clear glass or plastic cup with markings. |
| Measuring Spoons | For measuring small quantities of ingredients like baking soda, spices, and vanilla extract. | Use the petite spoons from your cutlery set (e.g., teaspoon). |
| Stand Mixer or Hand Mixer | For creaming butter and sugars together, making the mixing process easier. | A whisk and some elbow grease; mix by hand. |
| Rubber Spatula | To scrape down the sides of the mixing bowl and to fold in the ingredients smoothly. | A wooden spoon or a flexible plastic spatula. |
| Wooden Spoon | For stirring and combining ingredients, especially in a large bowl. | A sturdy plastic spoon or a metal spoon. |
| Baking Sheets | For placing cookie dough for baking. Having 2-3 allows for multiple batches at once. | Any flat tray, like a pizza pan or a broiler pan, lined with parchment paper. |
| Parchment Paper or Silicone Mats | To line baking sheets; prevents cookies from sticking and makes for easier cleanup. | Grease the baking sheet lightly if you don’t have parchment; just ensure it’s smooth and clean. |
| Cookie Scoop or Spoon | For portioning out cookie dough evenly to ensure consistent baking. | Use two tablespoons to portion out the dough instead. |
| Cooling Rack | To allow cookies to cool down properly after baking, preventing sogginess. | A simple plate can work, but it won’t provide airflow like a rack. |
| Oven Thermometer | To ensure your oven is at the correct temperature for baking cookies. | Check your oven’s manual or use a reliable recipe’s suggested temperature for consistency. |
Cooking Steps
1. Mise en Place: Gather all ingredients—flour, baking soda, spices, salt, butter, sugars, egg, molasses, and vanilla extract. Measure out 240 ml (1 cup) of unsalted butter, 200 g (1 cup) of brown sugar, 100 g (1/2 cup) of granulated sugar, 1 large egg, 120 ml (1/2 cup) of molasses, and 5 ml (1 tsp) of vanilla extract.
Set aside the dry ingredients: 400 g (3 1/4 cups) of all-purpose flour, 5 g (1 tsp) of baking soda, 5 g (1 tsp) of ground ginger, 5 g (1 tsp) of ground cinnamon, 2 g (1/2 tsp) of ground cloves, and 1 g (1/4 tsp) of salt.
2. Preheat Oven: Preheat your oven to 175 °C (350 °F). Position an oven rack in the middle so that the cookies can bake evenly.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the measured flour, baking soda, ginger, cinnamon, cloves, and salt until thoroughly combined. Set aside.
4. Cream Butter and Sugars: In a medium mixing bowl, cream together the 240 ml (1 cup) of softened butter, 200 g (1 cup) of brown sugar, and 100 g (1/2 cup) of granulated sugar using a stand mixer or hand mixer on medium speed for about 3-4 minutes until light and fluffy, indicating aeration has occurred.
5. Incorporate Egg and Molasses: Add the large egg, 120 ml (1/2 cup) of molasses, and 5 ml (1 tsp) of vanilla extract to the creamed mixture. Mix on medium speed until well combined, about 1-2 minutes.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined, about 1-2 minutes. Don’t overmix; the dough should be slightly sticky.
7. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up for easier handling.
8. Prepare Baking Sheets****: Line baking sheets with parchment paper or silicone mats to prevent sticking.
9. Portion Dough: Using a cookie scoop or two tablespoons, portion the cookie dough into balls about 30 g (2 tablespoons) each. Place them 5 cm (2 inches) apart on the prepared baking sheets.
10. Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes until the edges are set and the tops appear slightly cracked. The cookies should be soft in the center but lightly browned around the edges.
11. Cool Cookies: Once baked, remove the sheets from the oven. Allow the cookies to cool on the baking sheets for 5-7 minutes before transferring them to a cooling rack.
Ensure they’ve a slightly chewy texture and a warm aroma.
12. Resting: Let the cookies cool completely on the cooling rack before enjoying or storing them. This prevents them from becoming soggy and enhances their flavor.
13. Store Cookies: Store completely cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage, allowing for carryover cooling to prevent sogginess.
Variations
- Pumpkin Spice Gingerbread: Add 200 g (1 cup) of pure pumpkin puree and 5 g (1 tsp) of pumpkin pie spice for a seasonal twist.
- Chocolate Chip Gingerbread: Incorporate 150 g (1 cup) of dark chocolate chips into the dough for a rich chocolate flavor.
- Gluten-Free Gingerbread: Substitute all-purpose flour with 400 g (3 1/4 cups) of gluten-free flour blend for a gluten-free version.
- Vegan Gingerbread: Replace the butter with 240 ml (1 cup) of coconut oil and the egg with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) for a plant-based adaptation.
- Dairy-Free Gingerbread: Use 240 ml (1 cup) of dairy-free butter and ensure all other ingredients are dairy-free for a lactose-intolerant-friendly cookie.
- Citrus Gingerbread: Add the zest of 1 orange or lemon for a bright and zesty flavor enhancement.
- Maple Gingerbread: Replace molasses with 120 ml (1/2 cup) of pure maple syrup for a unique twist on sweetness.
- Air Fryer Gingerbread: Form cookies and cook in an air fryer at 160 °C (320 °F) for 8-10 minutes for a quicker baking method.
Tips on plating and presentation
After exploring the delicious variations of soft gingerbread cookies, it’s time to think about how to present them.
For stunning plate aesthetics, choose a colorful plate that contrasts with the frosting. Use cookie decoration techniques, like drizzling icing or adding edible glitter, to enhance their appeal.
Lastly, arrange cookies in an inviting manner; a simple stack or a fun shape can elevate your presentation!
What other dishes can I pair it with?
While enjoying my soft gingerbread cookies, I often think about what dishes I can pair them with to enhance the overall experience.
I love serving them alongside spiced apple cider or a warm fruit compote, as these cookie pairings offer complementary flavors.
Additionally, pairing with a light salad and creamy goat cheese really balances the sweetness and adds texture to my dessert table.
What drinks can I pair it with?
When enjoying my soft gingerbread cookies, I often consider the perfect drinks to accompany them.
I love pairing them with a warm cup of spiced coffee, as the flavors complement each other beautifully. Additionally, holiday beverages like eggnog or mulled cider elevate the festive spirit.
These combinations enhance the cookies’ rich taste and create a cozy experience that’s hard to beat!
Frequently Asked Questions
Can I Substitute Cream Cheese in the Frosting Recipe?
Absolutely, you can substitute cream cheese in the frosting! I love using mascarpone or Greek yogurt for delicious cream cheese alternatives, and they provide unique frosting flavor variations that add exciting twists to any dessert.
How Long Do the Cookies Stay Fresh?
I’ve found that the cookies stay fresh for about a week when stored properly in an airtight container. For best results, follow these storage tips to maximize their shelf life and maintain their delightful flavor.
Can I Freeze the Gingerbread Cookies?
Absolutely, I can freeze them! For best results, I suggest wrapping each cookie in plastic wrap, then placing them in an airtight container. They’ll stay fresh for up to three months in the freezer.
What Spices Are Best for Flavoring?
I love using a blend of cinnamon combinations and nutmeg nuances to elevate flavors. They create a warm, inviting aroma that makes every bite delightful. Trust me, these spices transform any recipe into something special!
Are There Gluten-Free Options for This Recipe?
Absolutely! I often use gluten-free flours like almond or coconut flour in my recipes. Just remember to add baking soda for that perfect rise. It still turns out deliciously soft and flavorful!