This Gingerbread Slice-and-Bake Cookies Recipe is a spicy and chewy recipe, which is made with rich molasses and ground ginger. It’s a great choice for holiday parties, ready in about 4 hours.
Jump to RecipeGingerbread Slice-and-Bake Cookies Recipe Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 3/4 cup packed dark brown sugar
- 1 stick salted butter, at room temperature
- 1/4 cup molasses
- 1 large egg
- 1 1/2 tsp. maple extract
- Sliced crystallized ginger, for topping (optional)
- Turbinado sugar, for sprinkling
How To Make Gingerbread Slice-and-Bake Cookies Recipe
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, allspice, salt, cloves, and nutmeg.
- Make the Wet Mixture: In a large bowl, use an electric mixer to beat the brown sugar and room temperature butter until fluffy, about 1 minute. Drizzle in the molasses and beat well, scraping down the bowl as needed. Beat in the egg until combined, then beat in the maple extract.
- Form the Dough: Add the flour mixture to the butter mixture in two or three batches, beating on low speed until just combined after each addition.
- Shape and Chill the Logs: Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough tightly and roll it on the counter to form a firm 7-inch log (about 2 inches thick). Repeat with the remaining dough. Chill the logs until very firm, at least 3 hours in the refrigerator or 1 1⁄2 hours in the freezer.
- Prep for Baking: Preheat the oven to 350 ̊F. Line two baking sheets with parchment paper.
- Slice and Top the Cookies: Slice the chilled dough logs into 1⁄4-inch-thick rounds and place them 1 inch apart on the prepared baking sheets. If using, press a small piece of crystallized ginger into the center of each cookie, then sprinkle generously with turbinado sugar.
- Bake and Cool: Bake for about 12 minutes, switching the pans’ positions halfway through, until the edges of the cookies are set. Let the cookies cool for 10 minutes on the baking sheets before transferring them to wire racks to cool completely. The cookies will become crisp as they cool.
Recipe Tips
- How do I get perfectly round cookies? After you roll the dough into logs, you can gently roll them on the counter one more time to smooth out any flat spots that may have formed in the fridge. For perfectly round cookies every time, you can also place the dough log inside an empty paper towel tube to hold its shape while it chills.
- Why do my cookies crumble when I slice them? If the dough is too cold and hard straight from the freezer, it can crumble. Let the log sit at room temperature for 5-10 minutes to soften just slightly. Using a very sharp, thin knife also helps create clean slices.
- Can I make this dough ahead of time? Absolutely. The recipe notes that the un-sliced dough logs can be tightly wrapped and stored in the freezer for up to 3 months, making it a perfect make-ahead cookie for the holidays.
- How do I get a chewy, not hard, gingerbread cookie? The key is to not overbake them. The cookies are done when the edges are set, but the centers may still look a little soft. They will firm up and become perfectly chewy and crisp as they cool on the baking sheet.
What To Serve With Gingerbread Slice-and-Bake Cookies
These warm, spicy cookies are a classic holiday treat perfect for pairing with festive beverages.
- A cold glass of milk or eggnog
- A hot mug of coffee or a chai latte
- A cup of warm apple cider or mulled wine
- Crumbled over a scoop of vanilla bean ice cream
How To Store Gingerbread Slice-and-Bake Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay crisp and delicious for up to a week. Freeze: The baked cookies freeze beautifully. Store them in a freezer-safe bag or container for up to 3 months. The unbaked dough logs can also be frozen for up to 3 months.
Gingerbread Slice-and-Bake Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 95kcal
- Protein: 1g
- Fat: 4g
- Carbohydrates: 14g
- Sugar: 8g
- Sodium: 90mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For a classic, rich gingerbread flavor that is sweet and robust, use unsulphured dark molasses. Blackstrap molasses can also be used, but it will result in a much darker, less sweet, and more intensely flavored cookie.
Yes, this step is mandatory for slice-and-bake cookies. Chilling the dough solidifies the butter, which makes the log firm enough to slice neatly and, most importantly, prevents the cookies from spreading into thin puddles in the oven.
This dough is not ideal for large mix-ins as they can make slicing the log difficult. However, you could mix in very finely minced crystallized ginger if you want that flavor throughout the cookie.
Try More Recipes:
- Sandwich Cookie Eyeballs Recipe
- Orange Shortbread Cookies Recipe
- Pumpkin Chocolate Chip Cookies Recipe
Gingerbread Slice-and-Bake Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy48
servings15
minutes12
minutes95
kcalA simple slice-and-bake cookie packed with the warm, deep flavors of molasses and holiday spices, with a perfectly chewy texture and a crunchy sugar topping.
Ingredients
1 3/4 cups all-purpose flour
1 stick salted butter, softened
3/4 cup dark brown sugar
1/4 cup molasses
1 large egg
1 1/2 tsp. maple extract
Spices: 1 tsp each of baking soda, cinnamon, ginger; 1/2 tsp each of allspice, salt; 1/4 tsp each of cloves, nutmeg.
Topping: Crystallized ginger, turbinado sugar.
Directions
- Whisk together all the dry ingredients (flour, baking soda, all spices).
- In a separate large bowl, cream the butter and brown sugar. Beat in the molasses, then the egg and maple extract.
- On low speed, mix the dry ingredients into the wet ingredients until a dough forms.
- Divide the dough in half and roll each into a 7-inch log using plastic wrap. Chill for at least 3 hours until very firm.
- Preheat oven to 350 ̊F. Slice the logs into 1⁄4-inch-thick rounds.
- Place on a parchment-lined baking sheet, top with crystallized ginger and a sprinkle of turbinado sugar.
- Bake for about 12 minutes, until the edges are set. Cool on the pan for 10 minutes before moving to a wire rack.
Notes
- Chilling the dough logs until very firm is the most crucial step to ensure the cookies hold their shape and slice cleanly.
- Do not over-bake the cookies; they should be soft in the center when removed from the oven to achieve the perfect chewy-crisp texture.
- This dough is perfect for making ahead of time and can be stored in the freezer for up to 3 months.
- Rolling the logs tightly in plastic wrap helps create a perfectly round cookie.
