This easy Martha Stewart Gingerbread Cookies recipe is a festive favorite, perfect for the holiday season. With a blend of warm spices like ginger, cinnamon, and cloves, these cookies are simple to make and deliciously crisp. Decorate with currants and royal icing for a fun, creative treat the whole family will enjoy!
Recipe Ingredients:
- 6 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup dark-brown sugar, packed
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 ½ teaspoons kosher salt
- 2 large eggs
- 1 cup unsulfured molasses
- Currants, for decorating
- Royal Icing, for decorating
How To Make Gingerbread Cookies?
- Sift Dry Ingredients: In a large bowl, sift together the flour, baking soda, and baking powder. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in the spices and salt.
- Add Eggs and Molasses: Add the eggs and molasses, mixing well until combined.
- Incorporate Flour: With the mixer on low speed, gradually add the flour mixture and beat until fully combined.
- Chill Dough: Divide the dough into thirds, wrap each piece in plastic, and chill for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with Silpat nonstick mats or parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the dough to 1/8 inch (3mm) thickness. Cut into gingerbread shapes and transfer to prepared baking sheets.
- Decorate and Bake: Press currants into the dough to create buttons. Bake for about 20 minutes, or until the cookies are crisp but not darkened. Transfer to a wire rack and let cool completely.
- Decorate: Once cooled, decorate the cookies with royal icing.
Recipe Tips:
- Chill the Dough: Make sure to chill the dough for at least 1 hour. This helps the cookies hold their shape and makes them easier to roll out.
- Roll Dough Evenly: Roll the dough to 1/8 inch thick for the best texture. If it’s too thick, the cookies may be soft; if it’s too thin, they can burn.
- Use Room Temperature Butter: Let the butter soften before mixing. Cold butter can make the dough harder to mix and affect the texture.
- Don’t Overbake: Keep an eye on your cookies while baking. They should be crisp but not darkened. Overbaking can make them too hard.
- Decorate Creatively: Get creative with the royal icing and currants! You can add extra decorations like sprinkles or colored icing to make them extra festive.
How To Store Leftovers?
- Refrigerate: Let the leftover gingerbread cookies cool completely to room temperature. Once cooled, store them in an airtight container at room temperature for up to 1 week.
- Freeze: You can freeze gingerbread cookies for up to 3 months. Place the cooled cookies in a single layer on a baking sheet and freeze. Once frozen, transfer them to an airtight container or freezer bag. To thaw, leave them at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 cookie (37g)
- Calories: 134
- Total Fat: 4.5g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 50mg
- Potassium: 50mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1g
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Martha Stewart Gingerbread Cookies
Description
This easy Martha Stewart Gingerbread Cookies recipe is a festive favorite, perfect for the holiday season. With a blend of warm spices like ginger, cinnamon, and cloves, these cookies are simple to make and deliciously crisp. Decorate with currants and royal icing for a fun, creative treat the whole family will enjoy!
Ingredients
Instructions
- Sift Dry Ingredients: In a large bowl, sift together the flour, baking soda, and baking powder. Set aside.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Mix in the spices and salt.
- Add Eggs and Molasses: Add the eggs and molasses, mixing well until combined.
- Incorporate Flour: With the mixer on low speed, gradually add the flour mixture and beat until fully combined.
- Chill Dough: Divide the dough into thirds, wrap each piece in plastic, and chill for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with Silpat nonstick mats or parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out the dough to 1/8 inch (3mm) thickness. Cut into gingerbread shapes and transfer to prepared baking sheets.
- Decorate and Bake: Press currants into the dough to create buttons. Bake for about 20 minutes, or until the cookies are crisp but not darkened. Transfer to a wire rack and let cool completely.
- Decorate: Once cooled, decorate the cookies with royal icing.
Notes
- Chill the Dough: Make sure to chill the dough for at least 1 hour. This helps the cookies hold their shape and makes them easier to roll out.
- Roll Dough Evenly: Roll the dough to 1/8 inch thick for the best texture. If it’s too thick, the cookies may be soft; if it’s too thin, they can burn.
- Use Room Temperature Butter: Let the butter soften before mixing. Cold butter can make the dough harder to mix and affect the texture.
- Don’t Overbake: Keep an eye on your cookies while baking. They should be crisp but not darkened. Overbaking can make them too hard.
- Decorate Creatively: Get creative with the royal icing and currants! You can add extra decorations like sprinkles or colored icing to make them extra festive.
Martha Stewart Gingerbread Cookies