Vanilla Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
There's something magical about baking gingerbread, and this vanilla gingerbread recipe is my go to when I want homemade treats without spending hours in the kitchen. Fresh ginger brings wonderful warmth and spice while also supporting digestion, making these cookies feel a bit indulgent and wholesome at once. What I love most is how quick and affordable it is, coming together in just 45 minutes from start to finish with pantry staples you probably already have. The combination of vanilla and ginger creates such a comforting flavor that your whole home will smell incredible while they bake.
Ella x
Ingredients
- 300all-purpose flour
- 2 cmginger
- 1 tspbaking soda
- 1 tspcinnamon
- 1 tspground ginger
- 1 tspvanilla extract
- 250 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2 egglarge eggs
- 120 mlmilk
- 1 tspsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking tray with parchment paper.
Tip: To ensure the gingerbread releases easily from the tray.
- 2
In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and ground ginger.
- 3
In a separate bowl, cream together the butter and sugar until light and fluffy.
Tip: This is an important step to ensure the gingerbread is smooth and even.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
Tip: Do not overmix, as this can lead to a dense gingerbread.
- 6
Pour in the milk and mix until the dough comes together in a ball.
Tip: If the dough seems too dry, add a little more milk. If it seems too wet, add a little more flour.
- 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will allow the flavors to meld together and the dough to firm up.
- 8
On a lightly floured surface, roll out the dough to a thickness of about 1 cm.
Tip: Use a rolling pin to help achieve an even thickness.
- 9
Cut into desired shapes using a cookie cutter or the rim of a glass.
Tip: Make sure to cut the gingerbread gently to avoid pressing down on the dough.
- 10
Place the gingerbread on the prepared baking tray, leaving about 1 cm of space between each piece.
Tip: This will allow for even baking and prevent the gingerbread from sticking together.
- 11
Bake for 18-20 minutes, or until the gingerbread is golden brown.
Tip: Keep an eye on the gingerbread after 15 minutes, as the baking time may vary depending on the size of the pieces.
- 12
Remove from the oven and let cool on a wire rack.
Tip: This will help the gingerbread set and become easier to handle.
- 13
Once cool, dust with powdered sugar and serve.
Tip: Optional: drizzle with a little extra milk or maple syrup for an extra-special treat.
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