Let’s start by setting the scene. Picture a chilly winter evening. You have a batch of freshly baked award-winning gingerbread cookies cooling on the rack. What’s missing?
Pairing the cookies with a steaming cup of spiced apple cider or a frothy mug of hot chocolate can elevate your experience. You might also consider a tangy cranberry compote to contrast the warm spices in the cookies. Now, let’s dive in.
Today, I’m thrilled to share my award-winning gingerbread cookie recipe. Before we get into the nitty-gritty, let’s take a stroll down memory lane. My first encounter with this recipe was during a family Christmas party. The cookies stole the show, outshining holiday mainstays like fruit cake and mince pies.
Imagine my joy when, years later, the same cookies won first place in a local bake-off! With this recipe, you’re not just baking cookies; you’re crafting little pieces of joy.
What is an Award-Winning Gingerbread Cookie?
An award-winning gingerbread cookie recipe is all about balance. The perfect blend of spices, a tender yet sturdy texture, and that impeccable sweetness make these cookies stand out. It’s not just about following a recipe; it’s about creating a masterpiece.
What Does It Taste Like?
Think of a warm hug on a cold day. The rich molasses and honey create a deep sweetness, while the spices – ginger, cinnamon, allspice, and cloves – add layers of complexity. Together, they form a symphony of flavors that dance on your palate. And, that hint of crystallized ginger provides delightful bursts of spicy sweetness.
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Why This Recipe Works
Balanced Sweetness and Spice: The combination of brown sugar and molasses ensures just the right amount of sweetness, balanced perfectly with the robust spices.
Perfect Texture: These cookies are crispy on the edges and chewy in the center. The secret lies in the right blend of butter and flour, creating a heavenly texture.
Easily Customizable: Whether you want to add a bit more cinnamon or cut down on the cloves, this recipe is flexible. Make it your own!
First Hand Expertise: I’ve baked countless batches of these gingerbread cookies over the years, tweaking the recipe until it was perfect. Trust me, this one’s a winner.
Ingredients For Award-Winning Gingerbread Cookie Recipe
- 1 large egg, at room temperature
- 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; approximately 200g) unsulphured or dark molasses
- 1 teaspoon pure vanilla extract
- 3 and 1/2 cups (440g) all-purpose flour (scooped & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 cup finely chopped crystallized ginger
- 1/4 teaspoon freshly grated nutmeg
- Optional: easy cookie icing or royal icing
Step by Step Instructions
Step 1: Prepare the Dry Ingredients
First, sift together the flour, baking powder, salt, ground ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl. This ensures even distribution of the spices.
Step 2: Cream the Butter and Sugar
In another large bowl, cream the softened butter and brown sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. It’s crucial for the texture of your cookies.
Step 3: Add Molasses and Vanilla
Next, pour in the molasses and vanilla extract. Mix well until combined. This is where the depth of flavor begins to build.
Step 4: Incorporate the Egg
Add the room temperature egg and beat it into the mixture. The egg should be fully integrated – no streaks of yellow!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Do this in thirds, mixing well after each addition. The dough should be thick and a bit sticky.
Step 6: Fold in Crystallized Ginger
Now, gently fold in the finely chopped crystallized ginger. This will add surprising little bursts of flavor in each bite.
Step 7: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step helps to develop the flavors and makes the dough easier to handle.
Step 8: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 9: Roll and Cut
Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Step 10: Bake to Perfection
Bake cookies for 8-10 minutes, or until the edges are just beginning to brown. Keep an eye on them; they can go from perfect to overdone quickly.
Step 11: Cool and Decorate
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, you can decorate with your choice of icing if desired.
Notes
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing.
- Don’t Overwork the Dough: Over-mixing can lead to tough cookies.
- Chill Thoroughly: Don’t skip chilling the dough. It firms up the butter, making the cookies hold their shape better.
- Even Thickness: Roll the dough evenly to ensure uniform baking.
- Watch the Oven: Oven temperatures can vary. Start checking your cookies a minute early to avoid overbaking.
Nutrition Information
How To Store The Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag.
Sides For Award Winning Gingerbread Cookie Recipe
- Spiced Apple Cider: A hot, spiced apple cider complements the flavors of gingerbread, enhancing the warming spices.
- Hot Chocolate: The richness of hot chocolate pairs beautifully with the deep molasses and spicy tones in the cookies.
- Vanilla Ice Cream: A scoop of vanilla ice cream contrasts the spices and brings a delightful creaminess.
- Tangy Cranberry Compote: The tartness of cranberries adds a refreshing zing that balances the cookie’s sweetness.
Ingredient Alternatives
- Coconut Sugar for Brown Sugar: If you’re out of brown sugar, coconut sugar makes a decent substitute while adding a slight caramel flavor.
- Honey for Molasses: Honey can replace molasses, though it will make the cookie a bit less dense and slightly sweeter.
- Ground Nutmeg for Allspice: If you don’t have allspice, ground nutmeg can work. It’ll add a warm spiciness.
- Dried Apricots for Crystallized Ginger: Dried, finely chopped apricots can offer a chewy, sweet component if you’re out of crystallized ginger.
Equipment
- large bowl
- Electric mixer
- plastic wrap
Ingredients
- 1 large egg at room temperature
- 10 Tablespoons 2/3 cup; 145g unsalted butter, softened to room temperature
- 3/4 cup 150g packed light or dark brown sugar
- 2/3 cup 160ml; approximately 200g unsulphured or dark molasses
- 1 teaspoon pure vanilla extract
- 3 and 1/2 cups 440g all-purpose flour (scooped & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 cup finely chopped crystallized ginger
- 1/4 teaspoon freshly grated nutmeg
- Optional: easy cookie icing or royal icing
Instructions
Step 1: Prepare the Dry Ingredients
- First, sift together the flour, baking powder, salt, ground ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl. This ensures even distribution of the spices.
Step 2: Cream the Butter and Sugar
- In another large bowl, cream the softened butter and brown sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. It’s crucial for the texture of your cookies.
Step 3: Add Molasses and Vanilla
- Next, pour in the molasses and vanilla extract. Mix well until combined. This is where the depth of flavor begins to build.
Step 4: Incorporate the Egg
- Add the room temperature egg and beat it into the mixture. The egg should be fully integrated – no streaks of yellow!
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Do this in thirds, mixing well after each addition. The dough should be thick and a bit sticky.
Step 6: Fold in Crystallized Ginger
- Now, gently fold in the finely chopped crystallized ginger. This will add surprising little bursts of flavor in each bite.
Step 7: Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 2 hours. This step helps to develop the flavors and makes the dough easier to handle.
Step 8: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 9: Roll and Cut
- Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
Step 10: Bake to Perfection
- Bake cookies for 8-10 minutes, or until the edges are just beginning to brown. Keep an eye on them; they can go from perfect to overdone quickly.
Step 11: Cool and Decorate
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, you can decorate with your choice of icing if desired.
Notes
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature for better mixing.
- Don’t Overwork the Dough: Over-mixing can lead to tough cookies.
- Chill Thoroughly: Don’t skip chilling the dough. It firms up the butter, making the cookies hold their shape better.
- Even Thickness: Roll the dough evenly to ensure uniform baking.
- Watch the Oven: Oven temperatures can vary. Start checking your cookies a minute early to avoid overbaking.
Nutrition
Frequently Asked Questions (FAQs)
How do I make my gingerbread cookies softer?
To make softer gingerbread cookies, slightly reduce the baking time and add an additional tablespoon of butter or a hint of cornstarch to the dough.
Can I use a stand mixer for this recipe?
Absolutely! A stand mixer can save you some time and effort. Just ensure you don’t over-mix the dough.
Can these cookies be made vegan?
Yes, they can be adapted! Use plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and molasses or maple syrup.
What if my dough is too sticky to work with?
If your dough is too sticky, chill it in the refrigerator for longer. You can also knead in a bit more flour, a tablespoon at a time, until it’s workable.
Conclusion
These award-winning gingerbread cookies are not just another holiday treat; they are a blend of spices, sweetness, and nostalgia. Each bite takes you on a journey through winter festivities and cherished memories.
Whether you’re a seasoned baker or new to the kitchen, this recipe will bring joy to your table. And remember, sharing is caring. So, whip up a batch and spread the holiday cheer!