I’ve always found soft gingerbread cookies with cream cheese frosting to be a perfect blend of flavors and textures, especially around the holidays. The spices in the gingerbread create warmth, while the frosting adds a smooth sweetness. It’s a delightful contrast that I can’t resist. If you’re curious about how to create these festive treats, there’s more to explore, from ingredient choices to presentation tips that can elevate your baking game.
What kind of recipe is it?
Soft gingerbread cookies are a delightful twist on the traditional gingerbread, offering a tender and chewy texture that melts in your mouth.
Infused with warm spices like ginger, cinnamon, and nutmeg, these cookies boast a rich flavor profile and a fragrant aroma that fills the kitchen with holiday cheer.
Ideal for baking enthusiasts and families looking to create cherished memories, this recipe is perfect for holiday gatherings or cozy nights in.
Indulging in these cookies is a delicious way to celebrate the season!
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter | 1/2 cup (1 stick) |
| Brown sugar | 3/4 cup, packed |
| Granulated sugar | 1/4 cup |
| Molasses | 1/2 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Decorative sugar (optional) | As needed for sprinkling |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | To combine and mix the dry and wet ingredients. A large bowl is ideal for mixing all ingredients, while a medium bowl can be used for creaming butter and sugars. | Any large, clean bowl will work, including a wide saucepan or a deep dish. |
| Measuring Cups (Dry and Liquid) | To accurately measure the ingredients, ensuring the correct proportions for the cookies. Dry cups for flour, sugar, etc., and liquid cups for molasses. | Use a kitchen scale for precise measurements if available. |
| Measuring Spoons | For measuring smaller quantities of ingredients like baking soda, spices, and vanilla extract. | Tablespoons and teaspoons from your standard cutlery set can be used. |
| Stand Mixer or Hand Mixer | To cream butter and sugars together and mix the dough thoroughly. A stand mixer with a paddle attachment is particularly effective. | A wooden spoon will suffice for hand mixing, although it may require more effort. |
| Rubber Spatula | To scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated. | A spoon can be used, but it may not scrape as efficiently. |
| Wooden Spoon | To mix dough and incorporate dry ingredients into wet ones when a mixer is not used. | Any kind of sturdy spoon can be used. A silicone spatula can also work. |
| Baking Sheets (2-3) | To provide a flat surface for baking the cookies in the oven. Having multiple sheets allows for batch baking. | You can use a large, flat oven-safe dish or cooling rack lined with parchment paper. |
| Parchment Paper or Silicone Mats | To line baking sheets, preventing cookies from sticking and making cleanup easier. | Aluminium foil can be used, but it may cause cookies to stick more than parchment would. |
| Cookie Scoop or Spoon | To portion out cookie dough evenly, ensuring uniform baking. A scoop helps make perfectly shaped cookies. | Use two spoons to manually shape and scoop dough. |
| Cooling Rack | To cool the cookies evenly after baking, allowing air to circulate around them. | You can use the back of a baking sheet or a plate if a rack is unavailable. |
| Oven Thermometer | To ensure your oven is at the correct temperature, which is crucial for baking success. | If you don’t have one, preheat the oven using the built-in settings, but keep an eye on baking times. |
Cooking Steps
1. Gather all ingredients and tools listed in the essential kitchen equipment section, ensuring you have everything ready for efficient cooking.
2. Preheat your oven to 175 °C (350 °F) and adjust the oven rack to the middle position.
3. In a medium mixing bowl, cream together 170 g (¾ cup) of unsalted butter and 200 g (1 cup) of packed brown sugar using a stand mixer on medium speed until light and fluffy, approximately 2-3 minutes.
4. Add 120 ml (½ cup) of molasses and 1 large egg to the butter-sugar mixture, mixing on low speed until fully combined, about 1 minute.
5. In a large mixing bowl, sift together 300 g (2 ½ cups) of all-purpose flour, 5 g (1 teaspoon) of baking soda, 5 g (1 teaspoon) of ground ginger, 5 g (1 teaspoon) of ground cinnamon, 2.5 g (½ teaspoon) of ground cloves, and 2.5 g (½ teaspoon) of salt.
6. Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined.
Don’t overmix; the dough should be soft and slightly sticky.
7. Cover the mixing bowl with plastic wrap and let the dough rest in the refrigerator for at least 30 minutes to an hour.
This helps the flavors meld and makes the dough easier to handle.
8. While the dough is chilling, prepare your baking sheets by lining them with parchment paper or silicone mats.
9. After the resting period, use a cookie scoop (approximately 30 ml) or two spoons to portion out the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading while baking.
10. Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops are slightly cracked.
The cookies should appear slightly firm to the touch and golden brown in color.
11. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
12. Allow the cookies to cool for at least 30 minutes on the cooling rack before serving to let them firm up.
Enjoy when they’re still soft and slightly warm, or store in an airtight container for up to one week.
Variations
- Chocolate Chip Gingerbread: Add 150 g (1 cup) of semi-sweet chocolate chips to the dough for a rich, chocolatey twist.
- Cranberry Orange: Incorporate 100 g (1 cup) of dried cranberries and the zest of 1 orange for a festive, tangy flavor.
- Nuts & Spice: Mix in 100 g (1 cup) of chopped pecans or walnuts for added crunch and nutty flavor.
- Gluten-Free Gingerbread: Substitute the all-purpose flour with 300 g (2 ½ cups) of a gluten-free flour blend for a gluten-free version.
- Dairy-Free Delight: Replace the unsalted butter with 170 g (¾ cup) of coconut oil or a dairy-free butter alternative for a dairy-free option.
- Vegan Gingerbread: Use 120 ml (½ cup) of maple syrup instead of molasses and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg.
- Pumpkin Spice Gingerbread: Add 120 g (½ cup) of pumpkin puree and 5 g (1 teaspoon) of pumpkin pie spice for a seasonal fall flavor.
- Air Fryer Gingerbread Cookies: Cook at 160 °C (320 °F) for 8-10 minutes in an air fryer to create a crispy exterior and soft interior.
Tips on plating and presentation
After exploring various tasty variations of soft gingerbread cookies, let’s focus on how to showcase these delightful treats.
I love using simple plating techniques like stacking cookies or arranging them in a charming circle. To elevate the look, add decorative garnishes like sprigs of rosemary or edible gold flakes.
These small touches not only enhance the presentation but also add a festive flair to your cookies!
What other dishes can I pair it with?
How about pairing soft gingerbread cookies with a warm cup of spiced chai tea? It’s the perfect combo!
For dessert pairings, consider serving them alongside a rich pumpkin cheesecake or a scoop of vanilla ice cream.
These serving suggestions highlight the delightful flavors of the cookies while creating a comforting dessert experience.
Trust me, your taste buds will thank you!
What drinks can I pair it with?
If you’re looking to elevate your soft gingerbread cookies, pairing them with the right drinks can truly enhance the experience.
I love enjoying these cookies with a warm cup of spiced tea; the flavors complement each other perfectly.
Another favorite is warm cider, especially when it’s infused with cinnamon and cloves.
These pairings create a cozy, festive atmosphere that’s hard to resist!
Frequently Asked Questions
Can I Substitute Ingredients for Dietary Restrictions?
Absolutely, I’ve made ingredient substitutions based on dietary alternatives before. If you need to adjust for allergies or preferences, consider alternatives like almond flour, coconut sugar, or dairy-free cream cheese. It can still taste amazing!
How Long Do Leftover Cookies Stay Fresh?
Leftover cookies typically stay fresh for about five days, depending on the cookie texture. I always store mine in an airtight container to maximize their leftover shelf life and keep them deliciously soft.
Can I Freeze the Cookies and Frosting?
Absolutely! I freeze cookies and frosting all the time. Just use airtight containers for both. For frosting storage, consider separating it into smaller portions. Trust me, these freezing tips keep everything fresh for future enjoyment!
What’s the Best Way to Store These Cookies?
The best storage methods for cookies involve using airtight cookie storage containers. I always place them in one, ensuring they stay fresh longer. Just remember to keep them in a cool, dry place for optimal freshness.
Can I Use a Different Type of Frosting?
Absolutely, I’ve tried various frosting alternatives! A delightful buttercream or even a tangy lemon glaze works wonderfully. Mixing flavors can elevate the cookie—think chocolate, maple, or caramel for unique combinations that delight the taste buds!