Today marks year three of my annual Cookie Swap! However (plot twist), this year Kyla took the reins and organized the event because I’ve been so busy with our shop. She saved our Christmas tradition (thank you, Kyla!), and I’m super excited to be back for our third year of incredible cookie recipes… it’s basically a virtual cookie exchange between design blogging friends- and you’re invited to our cookie party! Last year I shared my grandmother’s Classic Butter Sugar Cookie recipe that has been in our family for YEARS, and while there is no way I could ever top that recipe, I wanted to share one of my personal favorites (to eat) today… Classic Gingerbread Cookies. I like to have one or two of these with my coffee in the morning during the holidays, but they’re truthfully good any time of day. They also make great seasonal gifts! Click through for the recipe and of course to see what my friends made this year! Kyla organized an awesome group. Enjoy!!
I really love spending time in our kitchen baking and cooking, but even more so during the holiday season. I’ll take any excuse to whip up something seasonal! Gingerbread has been around forever, and it’s a traditional Christmas cookie that is quick, easy, and delicious. I prefer a soft gingerbread… and these are just that- the perfect soft texture, the right amount of ginger, and not overly sweet.
My grandmother (not the sugar cookie recipe grandma, but the gingerbread grandma, haha!), used to make gingerbread ALL the time when I was growing up- and even decorate the Christmas tree with them. Today I’m using her mother’s (my great grandma’s) frosting tips that have been handed down generation to generation. I’m also using my grandmother’s vintage rolling pin to make this recipe. I love how nostalgic baking and recipes can be! These cookies remind me of her and our holidays together.
Classic Soft Gingerbread Cookies
- 3 cups all purpose flour sifted
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 tbsp unsalted butter at room temperature
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 tsp vanilla
- 1 tsp lemon zest finely grated
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined.
- In the bowl of a stand mixer, beat the butter, brown sugar, and egg on medium speed until well blended.
- Next, add the molasses, vanilla, and lemon zest and continue to mix until well combined.
- Gradually add in the dry ingredients, 1/2 cup at a time, until totally combined.
- Divide the dough in half and wrap each half in plastic. Allow the dough to rest at room temperature for 2 hours.
- Preheat the oven to 375 degrees F. Prepare your baking sheets by lining with parchment or a silicone baking mat.
- Place one portion of dough on a lightly floured surface (I use my countertops). Lightly flour the dough ball, as well as your rolling pin. Roll the dough out evenly until 1/4-inch thick. Use additional flour as needed to avoid sticking. Cut out your cookies with your favorite cookie cutters- I prefer snowflakes because they're fun to decorate.
- Place the cookies onto your prepared cookie sheet, spaced with at least 1" in between. Bake the cookies for 7-9 minutes... the lower the bake time equals softer cookies. I like to take the cookies out BEFORE they begin to crack on top.
- Remove the cookies from the oven and allow them to rest on the sheet until they are firm enough to move to a wire cooling rack.
- Once the cookies are cool, decorate them however you'd like with your favorite royal icing recipe!
My ideal bake time for these cookies is 8 minutes… the lower the bake time equals softer cookies. I prefer to take the cookies out of the oven just BEFORE they begin to crack on top. They look nicer for decorating and have a softer texture, but feel free to bake to your personal preference! They’re easy to adjust, if you like a little crunch.
Allow the cookies time to rest and completely cool on a wire rack before decorating with your favorite royal icing. I typically use this royal icing recipe! It’s quick, easy, and dries faster than others.
Snowflakes are usually my go-to cookie cutter for this recipe because they’re fun to decorate and difficult to mess up. No two are ever the same, and that’s part of the charm!
I typically make 3-4 different cookie recipes each holiday season and create little cookie boxes for our close neighbors. It’s an easy, personal gift that is always appreciated and loved! My cookie boxes are all packed up and ready to distribute this year. Cookies make great gifts!
Please be sure to check out all of my talented friends who participated in the cookie swap blog tour this year! There are SO many delectable recipes you’ll want to click through, save, gorgeous kitchens to see, and charming holiday decor to gawk over. I’m linking them all below…
- The Grit and Polish // Cathy… German Sour Cream Twists
- Room for Tuesday // Sarah… Classic Gingerbread Cookies
- Boxwood Avenue // Chloe… Hot Chocolate Cookies
- Cuckoo4Design // Julia… Toffee Tassies
- BrePurposed // Bre… Dutch Stroopwafels
- House of Hipsters // Kyla… Lemon Cherry Holiday Bars
Giant thank you to Kyla for organizing the event this year! I had totally given up hope on making it happen this season, but I’m so glad we stuck with the tradition! Happy holidays and cookie baking, my friends.