The cutest little gingerbread you ever did see
Gingerbread cookies are such a holiday staple, it's almost like the holidays don't happen unless you make them. Growing up, we would always buy the Betty Crocker gingerbread cookie mix. These cookies were the BEST. The gingerbread flavor was warm and cozy, the cookies were soft, the house smelled like the holidays. I couldn't imagine anything better.
One year, Betty Crocker stopped making the gingerbread cookie mix. Our family was legit devastated. We tried a few other brands, and never found anything that lived up to Betty Crocker. So, I decided I would learn to make my own, from scratch. That way, we would never have to deal with this issue again.
I have been working on this recipe for YEARS. At first, there wasn't enough gingerbread flavor. The dough would have good flavor, but once we baked it, they would just taste like flour. Then one time they were too hard. I wanted a softer cookie not an english biscuit. I also wanted to make sure I could easily roll out this dough.
I can honestly say, and my family will attest, I have perfected the gingerbread cookie recipe. It is fully spiced - hence the 2 tablespoons of ground ginger, and with only a 6 minute cooking time the edges are nice and crispy, but the inside is soft. I hope you all enjoy this recipe as much as I do!
🏷 Time: 50 minutes (active time)
🏷 Makes about 48 cookies
1c Butter, room temperature
1c Dark Brown Sugar, tightly packed
3 1/4c AP Flour
2tsp Baking Soda
1/2tsp Baking Powder
2tsp Ground Cinnamon
1/2tsp Ground Cloves
2TBSP Ground Ginger
This recipe requires that the dough be refrigerated for at least 2 hours before using
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 3 minutes
In a medium bowl add flour, spices, baking powder, baking soda, and salt. Set aside
Add molasses and vanilla extract and beat for another 30 seconds until completely incorporated
Reduce mixer speed to low. 1/2c at a time, add flour and spice mixture into the bowl of the stand mixer
Add buttermilk, and mix for another 30 seconds
Divide dough in half and press into round discs. Cover discs with plastic wrap and refrigerate for 2 hours and up to 2 days
20 minutes before you are ready to roll out the dough, pull it out of the refrigerator and let it come to room temperature
Preheat oven to 350°
Roll out dough, on a floured surface, until about 1/6in thick
Cut using your favorite cookie cutters (I've linked a couple of favorites that I use)
Bake on a cookie sheet lined with parchment paper at 350° for 6 minutes
Cool on a cooling rack