You’re in for a treat today! I’m sharing my Gingerbread Cookie recipe. This Gingerbread Cookie recipe makes a delicious holiday treat that can double as festive Christmas decor.
It’s hard to believe that after years of blogging and dozens and dozens of Christmas posts, I haven’t yet posted a recipe for Gingerbread Cookies. Well, the time has come! The gingerbread cookies are here.
I decided to share this recipe after partnering with my friends at BISSELL who challenged me to a 2-in-1 holiday hack inspired by their new CrossWave® Cordless Max, which also has 2-in-1 capabilities. It’s an all-in-one tool that vacuums and washes my floors at the same time. What a gift this is during the holidays! It saves time, energy, and stress while leaving my house mess-free. In a minute, I’ll give you the rundown on how the BISSELL CrossWave works and why I’m loving it for my home.
Before we get to that, I want to share how these gingerbread cookies can be a 2-in-1 holiday hack. As I mentioned above, this recipe makes super delicious cookies that can also serve as lovely decor if you let them sit out for a couple of days. Now you may be wondering…
How Do You Make Gingerbread Cookies:
If you’ve ever made cut-out sugar cookies, the process for these is similar. It’s the molasses and spices in gingerbread cookie dough that make them special.
As with any dough you’re using for cut-outs, you will want the dough to be cold when you’re working with it. Therefore, I recommend whipping up this dough the day before you plan to bake.
I also want to mention that this kind of dough can be a bit tricky for beginner cookie bakers. It does take a bit of experience to know how the dough should “feel” for the best results. Generally speaking, if the dough feels sticky, you need a tad more flour, and if the dough is crumbly, you need a little more liquid.
Once the dough is made (The ingredient list and instructions are in the printable recipe card below.), roll it out onto a floured surface and cut out the cookies. You can use any cookie cutter you like. I have been picking up tree-shaped cookie cutters at antique shops for the past couple of months, so I opted for those.
If you intend to hang your cookies as decor, I also recommend putting a hole in the top of each cookie before baking. This will give you a place to add twine or ribbon once the cookie is baked and decorated. I have found that the end of a straw creates the perfect-size hole.
Once the cookies are cut out, they are ready to bake. After they are cool, it’s time to decorate.
I like using royal icing for gingerbread cookies. It gives a classic look and is easy to work with. Also, in case you use these gingerbread cookies as decor, royal icing is perfect because it hardens beautifully. My recipe for royal icing is below.
You can spread the icing on with a knife, piping bag, or plastic bag with a corner snipped off. Here, I decided to use small plastic bottles. They made decorating the cookies very easy.
Now, you have two options for your cookies.
Here are the cookies I made. (I wish there was such a thing as smell-o-vision.). The first option is to simply enjoy them as a tasty holiday treat. Store them in an airtight container, and they’ll stay fresh for a week or two. The flavor is so good, and they’re a pretty addition to any cookie tray.
The other option for these beauties is to use them around your home as decor. You don’t have to worry about them totting or getting moldy; they will just dry up into a wonderfully fragrant decor accent. (I’d leave them on your counter for at least 24 hours before hanging to ensure they’re sufficiently dried out.)
If you’re looking for more of my favorite Christmas Cookie recipes, you’re in luck! I have an entire post dedicated to them here.
Gingerbread Cookie Decor:
Here are a few examples:
Mantel Decor: I added twine to the cookies to tie them into my mantel decor. It’s all in the details, and these make such a sweet addition.
Ornaments: I also love the look of these gingerbread cookies on a tree. You can hang them with twine, ribbon, or even an ornament hook.
Gift Wrapping: And finally, how about tying them on your packages? They look cute and festive with almost any wrapping paper. And if you’re feeling especially ambitious, you might even use contrasting royal icing to write the recipient’s name on the cookie.
These are just a few gingerbread cookie-inspired decorating ideas. As you can imagine, you’re only limited by your creativity. You could also make a wreath, create a little scene under a cloche, set cookies amid your Christmas village, etc.
Once my cookies were made, I had a bit of a mess to clean up in my kitchen. Enter the BISSELL CrossWave® Cordless Max.
BISSELL CrossWave® Cordless Max:
As I mentioned earlier, I love this system because it vacuums and washes floors at the same time. Ultimately, this means less time cleaning and more time enjoying the holidays. The BISSELL CrossWave® Cordless Max is a multi-surface cleaner, so it’s safe to use on tile, laminate, linoleum, rubber floor mats, pressed wood, and sealed hardwood. (I have the latter kind of floors throughout my home.)
My favorite feature of the BISSELL CrossWave® Cordless Max: it’s cordless. There is a docking station, where the machine is charged and stored between uses. I love not struggling with a cord or having a dirty cord run over freshly cleaned floors.
I’m also pleased that the machine has two tanks. One tank stores the BISSELL cleaning formula and water, while the other tank holds dirty water and debris. This means you’re always using clean solution to wash your floors. You’re never putting dirty water back on your floors.
Pretty impressive, right?
It’s truly a joy to have this tool in my home, especially during the holidays. It makes keeping my floors clean easy and stress-free.
And that’s it, my friends. We not only made delicious Gingerbread Cookies, but we also created some festive holiday decorations and cleaned our floors. I’d call that a win-win-win!
I hope you enjoyed this gingerbread cookie recipe. And, if you’re looking for more information on the BISSEL CrossWave® Cordless Max, you can visit their website at www.bissellcrosswave.com
Gingerbread Cookie Recipe:
- 4 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 1/2 teaspoon vanilla extract
- 3 egg whites (about 3 ounces*)
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
Gradually add the dry ingredients to the wet. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
Preheat the oven to 350 degrees F. Divide the dough in two. On a lightly floured surface, roll out half of the dough so it is about 1/8-inch thick. Cut out shapes with cookie cutters. Place the shapes about 1-inch apart on a cookie sheet. Repeat with the remaining dough. If desired, use the end of a straw to create a hole at the top of each cookie for hanging.
Bake 8-10 minutes or until the edges of the cookies are firm. Transfer the cookies to cooling racks to cool completely.
While the cookies cool, prepare royal icing.
Add the egg whites and vanilla to the bowl of a stand mixer. Beat until frothy.
Next, add the confectioners' sugar, one cup at a time while mixing. When the sugar is incorporated, turn the mixer speed to high and beat the icing until stiff, glossy peaks form. (This will take 5-7 minutes.) Transfer the icing to piping bags or piping bottles.
Use the royal icing to decorate the gingerbread cookies as you like.
Allow the icing to set before storing the cookies in airtight containers.
*Eggs and egg whites should be pasteurized. Please note that the consumption of raw or undercooked eggs may increase the risk of foodborne illness.