It’s time! With November coming to an end, the widely anticipated Christmas season has finally made its grand arrival. This time of the year is all about the bright, lively decorations, brilliant Christmas movies, and most importantly, enjoying the presence of your loved ones. With that being said, what’s a better way to bond than baking together? Pre-heat the oven, gather supplies and ingredients, because we’re baking gingerbread cookies!

Ingredients:

Gingerbread cookies are one of Christmas's most popular treats. Based on your preferences, they could be soft and chewy—or crackling crunchy. Featuring a flavorful blend of cinnamon, ginger, and all spice, these beauties are the definition of sugar, spice, and everything nice. This recipe makes 215g total—around 14 to 15 cookies packing 15g when raw and baked each.

For this recipe, you’ll need:

Unsalted butter
Cake flour or all-purpose flour
Dark brown sugar
Brown sugar
Salt
Egg
Baking soda
Cocoa powder
Powdered cinnamon
Powdered ginger or grated ginger
All Spice Seasoning (optional)

Guide:

In a mixing bowl, combine 55g of unsalted butter, 20g of dark brown sugar, 25g of brown sugar, and ¼ teaspoon salt. Then, mix until you achieve a smooth consistency using a spatula or a whisk.
Whisk one whole egg, and add 1 tablespoon of the egg to your butter mixture. Use a spatula to fold the mixture until the egg is fully incorporated.
Sieve 100g of flour, ½ tsp of baking soda, ½ tsp cocoa powder, ½ tsp powdered cinnamon, ½ tsp powdered or grated ginger, and ¼ tsp all spice seasoning into the mixing bowl to avoid clumps in the batter. If you’re feeling adventurous, sprinkle in ¼ tsp nutmeg or cloves for an edgy, spicy kick!
Once the batter starts to clump into smaller pieces, don’t be shy to use your hands! Knead until it forms a dough, cover with plastic wrap, and let it rest inside the fridge for at least 15 minutes. This’ll make the process of rolling and shaping easier.
After letting your cookie dough rest, take it out of the fridge and lay it on a sheet of parchment paper. Cover with another sheet of parchment paper, roll the dough out using a rolling pin, and cut into your desired shape.
Place them onto a cookie sheet lined with parchment paper, and bake at 190 degrees Celcius for 15 minutes. Remember to preheat the oven to 190 degrees for 15 minutes beforehand! After baking, let them rest on a rack until they fully cool down to room temperature.

What if I don’t have an oven?

An air fryer will work just fine! Preheat it to 170 degrees for 10 minutes, line it with parchment paper, and bake at the same temperature and time you preheated your air fryer to. Flip and bake for another 5-7 minutes, depending on whether you prefer soft or crunchy.

Nutrition facts (per 15g serving without icing):

Calories: 66kcal | Carbohydrates: 16 | Protein: <1g | Fat: 3g

Conclusion and pro tips:

In conclusion, gingerbread cookies are one of the easiest yet most delicious treats you can bake with this season. Not only do these cookies store for a long time (5-7 days on the countertop, 1-2 months inside the fridge and freezer), but they also require minimal tools, time, and skill as well. Bond with your friends and family this year, and bake a batch of these indulgent, sweet-spicy delicacies! Happy holidays and have a holly time baking!

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