Santa’s Gingerbread Cookies
Gingerbread cookies are a classic holiday treat known for their rich flavors and festive shapes, making them a holiday staple around the world. Gingerbread is a quintessential holiday flavor; it’s sweet and tasty, but has just enough of a kick from the ginger that is also feels like it warms you up somehow.
Ironically, I didn’t have a lot of gingerbread cookies or gingerbread desserts in my childhood, and my love for it came much later. I had never made gingerbread cookies until the holiday season of 2020. As with everyone else, my group gatherings were significantly limited that year and I just felt the need to still do something. What’s better than a cookie porch-drop! I decided to make 4-5 different kinds of cookies and make porch deliveries to my friends and family. All the cookies came out great, but the gingerbread was by far the fan favorite. I’ve tried to make them every year since and they’re always so good.
This recipe in particular is equal parts easy and delicious. I originally found it on Gimme Some Oven blog. On their original post, they list orange zest as an optional ingredient. I will tell you right now that not adding it (unless you’re allergic, then don’t do that) is a mistake. It totally makes the flavor in these cookies and is the best addition to this recipe. I used the zest of one small orange, but you could use a bit less and I’m sure it would still be yummy. I have also made this recipe using Bob’s Red Mills 1:1 Gluten Free Baking Flour, and it works just as well! Once the dough is chilled, it’s really easy to roll out, so perfect for kiddos making cookies for Santa! You could certainly make your own icing for decorating, and more often than not, I do, but this time I opted for just buying some.
This recipe brings me so much joy because it helped me spread that joy right around during an otherwise somewhat dispiriting holiday season.
Buddy the Elf said, “The best way to spread Christmas cheer, is singing loud for all to hear.” I don’t think you want to hear me sing, but I’ll bake you some cookies instead.
-S
Ingredients:
3 1/4cups all purpose flour
1 tbs ground cinnamon
1 tbs ground ginger
3/4 tsp baking soda
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1 egg
1/2 cup unsulphured molasses
1 1/2 tsps vanilla extract
Zest of one orange
Optional toppings: icing, sprinkles, etc.
Method:
In a large bowl, whisk flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (our you can mix manually or with a hand mixer) beat the butter and sugar for 2 minutes on medium-high until light and fluffy.
Add in egg, molasses, and vanilla and mix at medium speed until combined. Reduce speed to low and gradually add the flour mixture and orange zest until just combined.
Divide the dough into two equal portions and roll them each into a ball. Gently use your hands to flatten each one into a 1 inch thick disk and wrap tightly in plastic wrap. Refrigerate for about an hour.
Once you’re ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
Unwrap the dough and place it on a lightly floured surface. Using a floured rolling pin, roll the dough evenly until approximately 1/8 inch thick. Use your favorite bestie cookie cutters to cut out your shapes. Re-roll the dough as needed to cut more and transfer cut-outs to baking sheet.
Bake for 8-10 minutes or until cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes before moving them to wire cooling rack.
Once the cookies have cooled to room temperature…decorate!
