Gingerbread Sugar Cookies
This is my favorite Gingerbread Sugar Cookies recipe! These cookies are incredibly soft and chewy and they have just the right amount of spices and rich molasses flavor.
They are very easy to make, the dough is easy to work with and they look beautiful nestled among all the traditional holiday cookies.
I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies recipes. All opinions are mine alone.
It’s day 2 of Christmas Cookies Week! Have you been following along on social media?
Simply use #christmascookies and you will be able to find all of the great recipes we’ve shared.
I am sharing these incredibly soft and chewy Gingerbread Sugar Cookies with you today.
We love these so much and anyone who eats one, can’t eat just one.
In fact, I hearby place a warning on these cookies… you probably won’t eat just one… or two… or three.
Okay, you’ve been warned.
The recipe has a lot of ingredients, but it’s super easy to put together. Don’t let any of that keep you from making them. They are easy and totally worth it!
Tips for How to Make Gingerbread Sugar Cookies:
- There are two ways to chill the dough for these cookies. If you don’t want to make them right away, you can mix up the dough the night before or day before and allow it to chill in the refrigerator overnight. If you want to make them pretty quickly, you need to put them in the freezer for about a half hour to chill. Just check it after about 20 minutes to make sure it’s not frozen.
- Do not try to substitute margarine for butter. It changes so much about the taste and texture of this cookie.
- If you want to use all granulated sugar or all brown sugar, you can. I like both for texture and taste, but you can do what you want.
- If you don’t have light brown sugar, you may use dark brown sugar with no other changes.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting Christmas Cookies Week!
We love working with you!
Check out today’s cookie recipes:
Bourbon Pecan Pie Cookies by A Kitchen Hoor’s Adventures
Buttery Pecan Rounds by Family Around the Table
Easy Christmas Sprinkle Cookies by Cookaholic Wife
Eggnog Cookies by Sweet Beginnings
Mini Cinnamon Roll Cookies by Hardly A Goddess
Orange Slice & Coconut Cookies by Creative Southern Home
Pecan Jumbles by Cindy’s Recipes and Writings
Are you ready to make Gingerbread Sugar Cookies?
You can print the recipe, or pin it to save it for later.
Thank you for supporting us here at Daily Dish Recipes!
Recipe for Gingerbread Sugar Cookies
Gingerbread Sugar Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tablespoon Adams Extracts Vanilla Extract
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1-2 tablespoons granulated sugar for dipping the cookies into
Instructions
- In a large bowl, sift the flour, ginger, baking soda, cinnamon, cloves and salt together. Set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy. Add the vanilla. Beat in the egg. Stir in the orange juice and molasses. (Tip: To make molasses better come out of the measuring cup, spray the cup with cooking spray before measuring out the molasses.)
- On low speed, gradually add the dry ingredients into the wet ingredients, mixing a little at a time until fully incorporated. Don’t over mix cookies. The dough will be very sticky.
- Put the dough into the freezer for 25-30 minutes to chill. Don’t let it freeze, but it will make the dough easier to work with.
- Remove from freezer. Preheat oven to 350 degrees F.
- Shape the dough into 1" balls. Dip the top of each cookie ball into granulated sugar and place on un-greased cookie sheet.
- Use a glass to flatten the cookie a little.
- Bake for 8-10 minutes. Cookies should be just slightly under-cooked and will continue cooking as they cool, which will keep the perfectly soft.
- Allow cookies to cool on the baking sheet for about 5 minutes and then remove to a wire rack to cool completely.
- Cookies can be stored in an airtight container for about 3 days.
You had me at don’t substitute margarine for butter! BUTTER makes cookies AMAZING!!!