These little gingerbread spiced sugar cookies are wonderful! They have a mild gingerbread flavor rolled up in a sugar cookie. How perfect is that? I’m not a fan of Gingerbread cookies – as a child I found their flavors too strong, almost medicinal (I feel the same way about root beer) so I stayed away from it. This is the first gingerbread cookie I really like and I think it is perfectly balanced because I customized the spices instead of buying one already made. Like sugar cookies, these are easy to make, they roll out well and bake beautifully. This recipe is a keeper and makes a great addition to your Christmas cookie tray or cookie swap party! I also like to serve these cookies as chips with a sweet holiday dessert dip. I’ll post a recipe for that later.
Whisk together the flour and gingerbread spice mix, set aside. Cream together the butter for a few minutes until fluffy. Add the sugar and beat for about 3 minutes over medium speed. Scrape down the sides to ensure all the ingredients get creamed. Add the egg and vanilla paste/extract and beat for two minutes.
With the mixer on low, slowly add the dry ingredients to ensure they blend well and to avoid a flour cloud while mixing. Mix just to combine. If you can still see a little flour, use a wooden spoon to combine. Dump the dough onto your board, pat down and shape into a flat disc or square and tightly wrap in plastic wrap. Chill overnight, minimum 2 hours.
When ready to bake, roll the dough between two sheets of parchment paper until the dough is 1/8 inch thick. By using the parchment paper, I don’t need to add more flour and the dough doesn’t stick to the rolling pin or the parchment paper. I peel back the top sheet of parchment and just start cutting my cookies out.
Note: You can also freeze the dough for up to three months, just thaw overnight in the refrigerator.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Flour your cookie cutters before you start cutting your cookies and continue to flour the cutters as you go to prevent sticking.
Note: The flour not only helps prevent the dough from sticking, it will also help the cookie release from the cutter.
Using Stamp Cookie Cutters: Press firmly to cut through the dough, then press down on the top button to “stamp” the cookie. Lift the cookie cutter and use the button to eject the cookie onto the tray lined with parchment paper. If the cookie separates from the cutter, use an offset spatula to transfer the cookie to the baking sheet.
Using Standard Cookie Cutters: Press firmly to cut through the dough and slide an offset spatula under the cookie to remove and place on the baking sheet.
Note: Don’t use your hands to handle the cookies once cut, you’ll dent them. Using an offset spatula works best.
I bought a few fall and Christmas stamped cookie cutters and I love them! Here is the link to the mini 1 1/2 inch snowflakes cookie stamps I found on Amazon. They are so much fun to use. The mug hugger gingerbread men are from a set I bought at Sur la Table years ago. While that set is discontinued, you can find others online.
Chill the cookies for 30 minutes before baking. This will help solidify the butter fat and helps the cookies keep their shape, otherwise they could spread out and become unrecognizable.
Bake for 7-9 minutes or until the edges and tops are barely golden. Remove from the oven and allow them to rest on the baking sheet for a few minutes before transferring to a baking rack to cool completely. Once cooled, I like to dust with powdered sugar. You can also decorate them with icing and sprinkles, if you prefer.
Note: Recipe yields about 80 1-1/2 inch cookies. If your cookie cutters are larger, the recipe will yield less cookies and you may need to bake them a few minutes longer.
German Gingerbread Spiced Sugar Cookies
A delicious thin and crispy sugar cookie with delicious flavors of German gingerbread spice! Great for gifts, cookie baking swap or a holiday cookie dessert tray.
Gingerbread Sugar Cookie
- 2 cups All-Purpose flour, sifted
- 2 ½ teaspoons German Gingerbread spice mix (recipe below in notes)
- 10 tablespoons unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 extra large egg, room temperature
- 1 ½ teaspoon vanilla paste or extract
- ¼ teaspoon kosher salt
Making the Dough:
Whisk together the flour, German gingerbread spice mix and salt. Set aside.
In a stand mixer with a paddle attachment, cream the butter until light and fluffy, about three minutes.
Add granulated sugar and beat for 2 minutes. Scrape down the sides and cream for a few minutes.
Add the egg and vanilla and beat for 2 minutes.
With the mixer on low speed, gradually add the dry ingredients and mix until mostly combined and finish blending with a wooden spoon.
Dump the dough onto your board. Flatten and shape it into a disc or square and tightly cover in plastic wrap. Refrigerate fat least two hours, best overnight. or at least 8 hours, but no more than 3 days before using.
Note: Dough good up to three days refrigerated. Dough freezes up to three months. Thaw in the refrigerator before using.
Baking the Cookies:
Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
Place the cookie dough disc between two sheets of parchment paper and roll out dough evenly until 1/8 inch thick. Flour your cookie cutters or cookie stamps and cut out as many cookies as possible.
Note: Remember to frequently dip your cookie cutters in flour to avoid the dough from sticking to the cookie cutters.
Gather remaining dough scraps into a disc and roll out again between the two parchment sheets to make more sugar cookies. If the dough gets too soft, chill for 30 minutes, then continue to roll and cut cookies. Repeat as necessary until all the dough has been used.
Chill the cookies for 30 minutes before baking.
Bake for 7-9 minutes until the cookies are barely golden. Allow the cookies to rest on the baking sheet for a few minutes and transfer to a baking/cooling rack until they have cooled completely.
Dust with powdered sugar, glaze or decorate according to your preference.
- 2 1/2 Tbsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground all spice
- 1/2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/2 tsp ground anise seeds or star anise
- 1/4 tsp ground mace
Whisk together and store in an air tight container.
Recipe adapted from Dorie Greenspan Baking