Gingerbread houses and little gingerbread men are a Christmas must-make. Follow this recipe and you’ll have Christmas cookies to enjoy all season long!
Good to Know: If you’re sensitive to gluten, check out our gluten-free gingerbread recipe.
1. In a large bowl, sift together flour, baking soda and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices, salt, eggs and molasses. Add flour mixture; combine on low speed. Divide dough into thirds, and wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350 F. Line baking sheets with parchment paper. Set aside. On a lightly floured work surface, roll dough 1/8″ thick. Cut into shapes then transfer to prepared baking sheets.
4. Freeze for 10 minutes before baking (or refrigerate for 15 minutes). Bake for 9 to 12 minutes. Let cookies cool on wire racks.
Once cooled, decorate with royal icing and serve!
How long can these stay in the fridge? For example, could I leave them in the fridge and then roll them out in the morning? Can I freeze a section of the dough so I can make more another day?
Can this recipe be used in molds? I haven’t yet found a recipe that works well for my gingerbread molds.