Gingerbread Cookies

Why this recipe works

• Easy to make: you can make this cookie dough with a hand whisk and a spatula if you want to. So it's very easy.
• Soft or crisp: roll them thicker for softer cookies or thinner for crisper ones.
• Make ahead: as with most doughs, this one can be kept in the refrigerator for a few days or frozen for a month.
• Icing: you can make a simple drizzling like I do, or go all in with a piping bag and elaborated designs.

Ingredients

• Molasses: it's a thick syrup made from crushed sugarcane, sweet and bitter at the same time. I recommend light molasses, but dark can also be used. Don't use blackstrap.
• White granulated sugar.
• Unsalted butter.
• Egg: fresh, large.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• All-purpose flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder and baking soda: make sure they aren't expired. 
• Spices: I mix cinnamon, ginger, allspice, and cloves. The first two are must-haves for the traditional gingerbread flavor. After that, adjust to your own personal touch, that's my recommendation. You might want nutmeg or mace, maybe not use allspice. There's no right or wrong spice combination.

How to make gingerbread cookie dough

You don't even need an electric beater to make these cookies if that's your choice. You can use a wire whisk and a spatula. That's how easy the cookie dough is.

Resting time: the dough needs to relax and firm up to be rolled more easily. Don't avoid it.

Watch the video tutorial

Powdered sugar icing

You can pipe decorations with a piping bag and royal icing, but I like to simplify things and drizzle this simple glaze over the cookies, similar to what I do with the strawberry jam cookies.

• Cooled cookies: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
• Make it ahead: refrigerate it in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Molasses: if you find it too strong, sweeten it with a tablespoon or two of honey. Subtract it from the molasses amount given in the recipe. The balance is magic, strong yet sweet, all those spices exploding with every bite.
• Cookie shapes: this solid dough can be cut out with almost any shape. The larger ones with less intricate angles usually give the best results, but I've made them with numerous different ones and they all turned out very well.
• Soft or crisp? If you roll them thicker and skimp a bit on the cooking time, you get softer, chewier cookies. If you roll them thin and bake them crisp, you can use them as ornaments for the tree or holiday table. Don't forget to make the hole needed to hang them right after you take them out of the oven.
• Make ahead: I recommend freezing the cut-out cookie shapes unbaked because freshly baked cookies are always the best; you pop them frozen into the oven. But if you will not have enough time to bake and ice close to the day you have to serve them, freeze the baked cookies while still barely warm because, as is my experience, they will retain moisture better.