What kind of recipe is it?
Iced Gingerbread Christmas Cookies are a festive and delightful treat perfect for the holiday season.
These spiced, aromatic cookies are characterized by their chewy texture and rich flavors of ginger, cinnamon, and molasses, complemented by a sweet icing that adds a decorative touch.
Ideal for family gatherings, cookie decorating parties, or as gifts, these cookies not only taste wonderful but also bring a sense of nostalgia and warmth to the festivities.
They’re aimed at bakers of all skill levels looking to spread holiday cheer!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 ¼ cups (410 grams) |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 tablespoon |
| Ground nutmeg | ½ teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ¾ cup (170 grams), softened |
| Brown sugar | ¾ cup (150 grams) packed |
| Granulated sugar | ¼ cup (50 grams) |
| Molasses | ½ cup (120 ml) |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Powdered sugar (for icing) | 2 cups (240 grams) |
| Milk or water (for thinning icing) | 1-2 tablespoons as needed |
| Food coloring (optional) | As desired |
These ingredients combine to create the delightful spiced cookies that are a hallmark of holiday celebrations!
Cooking Steps
1. Preheat the oven to 175 °C (350 °F) and adjust the oven rack to the center position.
2. Line two baking sheets (approximately 30 cm x 40 cm or 12 in x 16 in) with parchment paper to prevent the cookies from sticking.
3. In a large mixing bowl, sift together 3 ¼ cups (410 grams) all-purpose flour, 2 teaspoons ground ginger, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and ½ teaspoon salt.
Whisk until well combined.
4. In another mixing bowl, cream ¾ cup (170 grams) softened unsalted butter with ¾ cup (150 grams) packed brown sugar and ¼ cup (50 grams) granulated sugar using an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
5. Beat in ½ cup (120 ml) molasses, 1 large egg, and 1 teaspoon vanilla extract until fully incorporated and smooth.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Don’t overmix; the dough should be soft and slightly sticky.
7. Chill the dough in the refrigerator for at least 30 minutes (or up to 1 hour) to firm it up and make it easier to roll out.
8. On a floured surface, roll out the dough to a thickness of about 6 mm (¼ inch).
Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets about 5 cm (2 inches) apart.
9. Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are firm and the centers are slightly soft.
They should be a rich, golden-brown color.
10. Remove the cookies from the oven and allow them to rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11. While the cookies cool, prepare the icing by mixing 2 cups (240 grams) powdered sugar with 1-2 tablespoons of milk or water until smooth and thinning to desired consistency.
If using, add food coloring to achieve vibrant colors.
12. Once the cookies are completely cooled, use a piping bag or a fork to decorate them with the icing as desired.
13. Allow the icing to set for at least 30 minutes before serving to achieve a firm finish and prevent smudging.
Enjoy your beautifully decorated iced gingerbread cookies!
Variations
– Gluten-Free Gingerbread Cookies:
Substitute all-purpose flour with 3 ¼ cups (400 grams) of gluten-free 1:1 baking flour for a gluten-free version.
– Vegan Gingerbread Cookies:
Replace the butter with ¾ cup (180 ml) of coconut oil and use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) instead of the egg for a vegan option.
– Chocolate Gingerbread Cookies:
Add ¼ cup (25 grams) unsweetened cocoa powder to the dry ingredients to create a rich chocolatey twist on the classic recipe.
– Spiced Cranberry Gingerbread Cookies:
Mix in ½ cup (60 grams) of dried cranberries and a pinch of ground cloves along with the spices for a festive seasonal flavor upgrade.
Tips on plating and presentation
How can I make my iced gingerbread cookies look as inviting as they taste? First, choose a festive plate or platter that complements the vibrant colors of the icing. A white or red background works beautifully.
Next, arrange the cookies in clusters, mixing different shapes and sizes for visual interest. I love adding a sprig of fresh greenery, like rosemary or pine, around the cookies to give it that holiday touch.
Don’t forget to sprinkle edible glitter or powdered sugar for a touch of sparkle! Finally, consider placing a few candy canes or seasonal treats nearby to complete the presentation.
What other dishes can I pair it with?
When I think about what to pair with my iced gingerbread cookies, I immediately consider warm beverages that enhance their festive flavor.
However, I also love to serve these cookies alongside cheese platters. The richness of cream cheese or a sharp cheddar creates a delightful contrast to the cookies’ sweetness.
Another favorite pairing is spiced nuts; their crunch and savoriness complement the cookies’ soft texture beautifully.
Additionally, I find that fruit compotes—especially apple or pear—bring a lovely, tart balance to the sweetness of the cookies.
For a heartier option, consider a rich pumpkin soup; the flavors blend seamlessly, making for a cozy holiday spread.
Each of these dishes elevates my iced gingerbread cookies to a new level of deliciousness!
What drinks can I pair it with?
To enhance the delightful flavors of iced gingerbread cookies, I often opt for warm drinks that bring out their spices. A classic choice is a steaming cup of spiced chai. Its rich flavors complement the ginger and cinnamon beautifully.
I also love hot chocolate, especially when I add a dash of peppermint for a festive twist. If I’m in the mood for tea, a warm cup of apple cider tea pairs perfectly, balancing sweetness with spice.
For those who prefer something a bit stronger, I enjoy a cozy mug of mulled wine, enriched with cloves and nutmeg. These drinks not only elevate the cookies but also create a warm and inviting holiday atmosphere.
Frequently Asked Questions
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can use gluten-free flour for this recipe! I’ve had success with a 1:1 gluten-free blend. Just remember to adjust the spices and flavors to guarantee a delicious outcome. Happy baking!
How Long Do These Cookies Stay Fresh?
These cookies stay fresh for about a week at room temperature. If I want to extend their shelf life, I store them in an airtight container; they’ll last up to two weeks that way.
Can I Freeze Iced Gingerbread Cookies?
Yes, you can freeze iced gingerbread cookies! I usually wrap them tightly in plastic wrap and store them in an airtight container. They freeze well and taste great when thawed, keeping their festive charm intact.
What Equipment Do I Need to Make These Cookies?
To make these cookies, I use a mixing bowl, measuring cups, spoons, a rolling pin, cookie cutters, a baking sheet, and parchment paper. Having a good icing tip and piping bag really helps, too!
Are There Vegan Substitutes for the Ingredients?
I use flaxseed meal for eggs, coconut oil instead of butter, and a non-dairy milk. For sweetening, maple syrup works great. You won’t miss the traditional ingredients, trust me, they taste fantastic!
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