Gingerbread Slice-and-Bake Cookies: A Classic Holiday Treat
Chilled dough ensures fresh, spiced rounds with crisp edges and tender centers.
Gingerbread Slice-and-Bake Cookies: An Essential Holiday Recipe
Few aromas evoke holiday nostalgia like gingerbread baking in the oven. The blend of warm spices, rich molasses, and buttery dough makes gingerbread cookies a must for the holiday season. If you’re looking for an easy, make-ahead cookie that delivers festive flavor and reliable texture, gingerbread slice-and-bake cookies are the perfect choice. Their crisp edges and tender centers pair exceptionally well with a mug of cocoa or coffee, making them ideal for cookie trays, gifting, or cozying up by the fireplace.
Why You’ll Love These Gingerbread Slice-and-Bake Cookies
- Easy Make-Ahead Method: The dough can be prepared in advance, chilled, and sliced whenever you’re ready to bake.
- Festive and Customizable: Decorate with sanding sugar, melted white chocolate, or sprinkles for different celebrations.
- Perfect Texture: These cookies strike a delightful balance between crispness and tenderness.
- Rich Spices: A blend of ginger, cinnamon, cloves, and nutmeg creates a complex, deep gingerbread flavor.
What Are Slice-and-Bake Cookies?
Slice-and-bake cookies, sometimes called refrigerator or icebox cookies, are made by forming cookie dough into a log, chilling it until firm, and then slicing it into rounds for baking. This technique ensures even cooking and beautiful, round cookies. It’s a great method for holiday baking because you can prepare the dough ahead of time and slice off cookies as needed, making it easy to serve fresh, warm gingerbread at any moment.
Key Ingredients for Traditional Gingerbread Cookies
| Ingredient | Purpose / Notes |
|---|---|
| All-Purpose Flour | Provides structure for the cookies. |
| Sugar (Brown Sugar & Granulated) | Adds sweetness and flavor; brown sugar gives depth and moisture. |
| Salted Butter | Adds richness and creates a tender crumb. |
| Molasses | Gives gingerbread its signature color and deep flavor. |
| Egg | Binds the ingredients and adds moisture. |
| Spices (Ginger, Cinnamon, Cloves, Nutmeg) | Classic gingerbread flavor profile. |
| Baking Soda | Leavens the dough, giving cookies rise and tenderness. |
| Vanilla Extract | Enhances the aroma and flavor. |
| Sanding Sugar (Optional) | For a festive, sparkling finish on the cookies. |
Classic Gingerbread Slice-and-Bake Cookie Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 12 tbsp (1 1/2 sticks) salted butter, room temperature
- 3/4 cup packed brown sugar (preferably dark)
- 1/4 cup molasses (unsulphured or dark for robust flavor)
- 1 large egg
- 1/2 tsp vanilla extract
- Sanding or coarse sugar, for rolling (optional)
Step-by-Step: How to Make Gingerbread Slice-and-Bake Cookies
- Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined. Set aside.
- Cream Butter and Sugar:
In a large bowl, use a stand mixer or hand mixer to beat butter and brown sugar until light and fluffy, about 3 minutes. This incorporates air for a tender cookie.
- Add Molasses, Egg, and Vanilla:
Add molasses and beat until fully incorporated. Scrape down the sides. Add egg and vanilla extract and beat until just combined.
- Incorporate Dry Ingredients:
Reduce mixer speed to low and gradually add flour mixture. Mix just until combined—the dough will be thick.
- Shape and Chill the Dough:
Divide dough in half. Place each portion on a sheet of parchment or wax paper. Roll into a log about 2 inches in diameter. Wrap tightly and chill in the refrigerator for at least 2 hours or until firm, or chill overnight for more intense flavor and easier slicing.
- Slice and Ready for Baking:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap one dough log and slice into 1/4-inch thick rounds. Roll the edges in sanding sugar if desired for a sparkling finish.
- Bake:
Place cookies about 2 inches apart on prepared baking sheets. Bake for 9-11 minutes, until the edges are set and just barely brown. The centers may look slightly underdone—this prevents overbaking and ensures soft, chewy centers.
- Cool:
Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This allows the cookies to set up perfectly.
Tips for Slicing, Baking, and Decorating Gingerbread Cookies
- Chill Thoroughly: For perfect rounds, the dough must be well-chilled and firm. If it softens too much, return to the refrigerator for 15 minutes.
- Sharp Knife: Use a thin, sharp knife for clean slices. Wipe between cuts for the neatest appearance.
- Festive Variations: Dip cooled cookies in melted white or dark chocolate, drizzle with icing, or decorate with colored sugars before baking.
- Make Ahead: The dough logs can be wrapped and frozen for up to 1 month. Thaw in the fridge overnight before slicing and baking.
Popular Variations on Gingerbread Cookies
These slice-and-bake cookies can serve as a template for numerous festive variations:
- Gingerbread Sandwich Cookies: Pair baked rounds with a cream cheese or spiced buttercream filling for elegant, fancy treats.
- Cutout Gingerbread Cookies: Use a similar spiced dough, roll it out, and cut shapes with festive cookie cutters for decorating with royal icing.
- Extra Spicy: Add a pinch of black pepper or extra ginger for more heat.
- Mix-in’s: Stir in mini chocolate chips or chopped candied ginger for decadent twists.
What others are reading
Nutritional Information
| Per Cookie (approximate) | |
|---|---|
| Calories | 95 |
| Total Fat | 4g |
| Carbohydrates | 14g |
| Sugars | 7g |
| Protein | 1g |
| Sodium | 65mg |
Storing and Freezing Gingerbread Cookies
- At Room Temperature: Once completely cooled, store cookies in an airtight container at room temperature for up to 1 week.
- For Freezing: Wrap dough logs tightly in plastic and foil before freezing for up to 1 month. You can also freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions and Gifting Ideas
- Cookie Platters: Arrange alongside other holiday favorites like snickerdoodles, gingersnaps, or decorated sugar cookies for a colorful dessert display.
- Edible Gifts: Stack cookies, wrap in festive cellophane, and tie with a ribbon for the perfect homemade holiday gift.
- Dessert Boards: Pair with chocolate, spicy nuts, and dried fruit for an elegant winter dessert board.
Troubleshooting: Common Cookie Issues
- Cookies Spread Too Much: The dough may be too soft or not chilled enough. Re-chill the dough and bake on cold sheets.
- Cookies Are Tough: Overmixing or overbaking can cause toughness. Mix dough just until combined and bake until the edges are set but the centers are slightly soft.
- Crumbly Dough: If your dough is too dry to come together, add a teaspoon of milk or water at a time until it forms a ball.
Frequently Asked Questions (FAQs)
Q: Can I make gingerbread cookie dough ahead of time?
A: Yes, you can prepare the dough ahead and refrigerate it for up to 3 days or freeze it for up to a month. Slice and bake directly from chilled or thaw overnight in the fridge before slicing from frozen logs.
Q: How can I make my cookies extra festive?
A: Roll the edges in colored sanding sugar before baking, drizzle with melted chocolate, or dip half the cookie in white chocolate and sprinkle with festive decorations.
Q: What if I don’t have molasses?
A: For the classic flavor, molasses is best, but you can substitute with dark corn syrup or a blend of honey and brown sugar for a milder flavor, though the texture and taste may not be quite the same.
Q: How do I get perfectly round cookies?
A: Make sure your dough logs are tightly rolled, firm, and chilled thoroughly before slicing. If slices become misshapen during cutting, gently reshape before baking.
Q: Can these cookies be decorated with icing?
A: Absolutely! Once cooled, drizzle or pipe with royal icing, or dip in melted chocolate for customizable and festive looks.
Additional Holiday Cookie Inspiration
- Gingersnaps: Chewy or crisp, loaded with spice and molasses for a cozy treat.
- Gingerbread Sandwich Cookies: Star-shaped cookies filled with cream cheese icing for a sophisticated twist.
- Classic Cut-Out Gingerbread Cookies: Roll out and cut festive shapes, then decorate with piped royal icing or sanding sugar.
Final Tips for Holiday Baking Success
- Double or Triple the Batch: This recipe scales well for big gatherings or cookie exchanges.
- Let Kids Help: The rolling and decorating steps make this a great project for children.
- Use High-Quality Spices: Freshly ground ginger and cinnamon make a noticeable difference in flavor.
Baking gingerbread slice-and-bake cookies is a holiday tradition that’s as rewarding as it is delicious. Their spiced aroma, festive appearance, and ease of preparation guarantee they’ll become a repeat favorite every year. Whether you’re baking for a party, gifting friends, or just indulging with family, these cookies embody the warmth and spirit of the season.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62671818/gingersnaps-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a45896352/gingerbread-sandwich-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34147770/gingerbread-cowboy-boot-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11913/gingerbread-cookies-11913/
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