High Altitude Gingerbread Cookies
These High Altitude Gingerbread Cookies are soft, chewy, and full of cozy holiday flavor without being overly spicy. This recipe bakes up tender and moist with no spreading.
And if you like your gingerbread with extra warmth, you can easily adjust the spices to make them as bold as you’d like. They’re the perfect canvas for frosting, sprinkles, and cookie-cutter fun.
Try these other HIGH ALTITUDE COOKIE RECIPES…Pecan Tassies with cream cheese crust, Monster Cookies, soft & chewy Snickerdoodle Cookies, perfect Peanut Butter Blossoms, and decilious Brown Butter Chocolate Chip Cookies.
This High Altitude gingerbread cookie recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
Why You’ll Love This Recipe:
- SOFT, TENDER TEXTURE – these cookies stay perfectly soft and moist, even at 8,000 feet, thanks to tested high-altitude adjustments
- MILD BUT FLAVORFUL – the spice level is gentle and kid-friendly, yet still warm and cozy—perfect for anyone who prefers less heat
- EASY TO CUSTOMIZE – love a stronger gingerbread? You can simply increase the ginger, cinnamon, or cloves for a bolder flavor
- GREAT FOR DECORATING – the dough holds its shape well for cut-outs, making it ideal for festive decorating and holiday cookie plates
- SIMPLE, EVERYDAY INGREDIENTS – no fancy ingredients needed—just pantry staples that come together quickly for a comforting holiday treat
Recommended Tools:
- LARGE MIXING BOWL
- MEASURING CUPS
- PLASTIC WRAP
- ROLLING PIN
- COOKIE CUTTERS
- LARGE BAKING SHEET
- OPTIONAL: PARCHMENT PAPER
Ingredients:
Gingerbread Cookie
- ALL PURPOSE FLOUR – creates the base of the cookie
- BAKING SODA – the perfect amount of leavening
- SALT – small amounts help enhance the flavor
- SPICES – ginger, cloves, nutmeg, and cinnamon mix together to create the perfect blend of warmth and spice
- BUTTER – use room temperature butter
- BROWN SUGAR – measure out packed light brown sugar for the perfect kiss of sweetness
- MOLASSES – helps to create the beautiful color and signature flavor
- LARGE EGG – helps bind all the ingredients together
- VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
TIP: the most accurate way to measure flour is by weighing it. If you plan on measuring the flour never scoop it up, always spoon it into the measuring cup and level it off
Glaze
- POWDERED SUGAR
- MILK – slowly add milk 1 tablespoon at a time until the desired consistency is achieved
Frosting
- POWDERED SUGAR
- BUTTER
- VANILLA EXTRACT
- MILK – slowly add milk 1 tablespoon at a time until the desired consistency is achieved
How To Make Gingerbread Cookies:
- COMBINE BROWN SUGAR & BUTTER – cream the butter together for 3-5 minutes
- ADD MOLASSES, EGG, & VANILLA – add in all the wet ingredients and combine
- ADD FLOUR, SPICES, & BAKING SODA – add in all the dry ingredient and mix until the dough becomes crumbly
- FOLD DOUGH BY HAND – dump the dough onto a clean lightly floured surface. Gently fold the dough in half and press down. Repeat this until all the crumbly dough is combine into a smooth ball.
- PRESS INTO DISC & REFRIGERATE – divide the dough into 2 balls. Press each ball into a disc approximately 1/2″ thick. Wrap each disc tightly in plastic wrap. Refrigerate minimum for 2 hours or overnight.
- PREHEAT OVEN – preheat oven to 350° and prepare a baking sheet with parchment paper.
- ROLL OUT DOUGH – roll out the dough approximately 1/8″ thick on a clean lightly floured surface. (TIP: use the smallest amount of flour as possible, this will help when the dough is re-rolled out.) Cut cookies out as desired. Combine the remaining dough and re-roll out. Place cookies on the baking sheet.
- BAKE – bake for 8-12 minutes. 8 minutes create a soft, tender cookie and 12 minutes creates a harder, crispier cookie. Allow the cookies to cool for 5 minutes on the baking sheet.
- DECORATE & ENJOY– add a simple glaze or decorate with frosting to your heart’s content and enjoy!
Find the full ingredients list and directions in the recipe box below.
FAQs:
Why are my gingerbread cookies tough or dry at high altitude?
High altitude causes baked goods to lose moisture quickly and rise too fast. Find the right recipe that is adjusted for your altitude with the right balance of flour, moisture, and leavening to prevent dry or tough cookies.
How do I make gingerbread cookies spicier?
Increase the ground ginger, nutmeg, or cloves to taste. Adding an extra ½–1 teaspoon of ginger will give the cookies more warmth without affecting the texture.
Can I chill gingerbread dough ahead of time?
Yes! Gingerbread dough actually benefits from chilling. You can refrigerate it for up to 48 hours or freeze it for up to 2 months before rolling and baking.
Why do my cut-out shapes spread in the oven?
If the dough gets too warm, cookies may spread. Be sure to keep the dough chilled during rolling and cutting, and avoid over-softening the butter.
How do I store gingerbread cookies so they stay soft?
Store them in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help maintain softness.
Can I freeze gingerbread cookies?
Yes—freeze decorated or undecorated cookies in airtight containers for up to 3 months. Thaw at room temperature before enjoying or decorating.
Other High Altitude Recipes:
If you make this delicious High Altitude Gingerbread Cookie recipe please rate the recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Gingerbread Cookies
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- large mixing bowl
- Measuring Cups
- Plastic wrap
- Rolling Pin
- Cookie Cutters
- Large Baking Sheet
- Parchment paper optional
Ingredients
Cookie Dough
- ¾ cup Butter room temperature
- ¾ cup Brown Sugar packed
- ½ cup Molasses NOT blackstrap
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 3 cup + 3 tablespoons All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ teaspoon Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 2 teaspoon Cinnamon
Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Whole Milk
Frosting
- 3 ¾ cups Powdered Sugar
- ½ cup Butter softened
- 1 ½ teaspoons Vanilla Extract
- 5 tablespoons Whole Milk
- Food Coloring optional
Instructions
Gingerbread Cookies
- COMBINE BROWN SUGAR & BUTTER – cream the butter together for 3-5 minutes
- ADD MOLASSES, EGG, & VANILLA – add in all the wet ingredients and combine
- ADD FLOUR, SPICES, & BAKING SODA – add in all the dry ingredient and mix until the dough becomes crumbly
- FOLD DOUGH BY HAND – dump the dough onto a clean lightly floured surface. Gently fold the dough in half and press down. Repeat this until all the crumbly dough is combine into a smooth ball
- PRESS INTO DISC & REFRIGERATE – divide the dough into 2 balls. Press each ball into a disc approximately 1/2″ thick. Wrap each disc tightly in plastic wrap. Refrigerate minimum for 2 hours or overnight
- PREHEAT OVEN – preheat oven to 350° and prepare a baking sheet with parchment paper
- ROLL OUT DOUGH – roll out the dough approximately 1/8″ thick on a clean lightly floured surface. Cut cookies out as desired. Place cookies on the baking sheet. Combine the remaining dough and re-roll out.TIP: use the smallest amount of flour as possible, this will help when the dough is re-rolled out.TIP: keep the dough as cold as possible until baking, this will help prevent the cookies from spreading
- BAKE – bake for 8-12 minutes. 8 minutes create a soft, tender cookie and 12 minutes creates a harder, crispier cookie. Allow the cookies to cool for 5 minutes on the baking sheet.
- DECORATE & ENJOY– add a simple glaze or decorate with frosting to your heart’s content and enjoy!
- STORAGE – store cookies in an airtight container at room temperature for up to 5 days. Or in the fridge for up to 2 weeks. Or freeze for up to 3 months.
Glaze
- COMBINE POWDERED SUGAR & MILK – mix the powdered sugar and milk until there are no clumps.
- BRUSH ONTO COOKIES – use a pastry brush and cover the top of the cookies.
Frosting
- MIX BUTTER – mix butter on high for 1 minute
- ADD POWDERED SUGAR – add 1/3 to 1/2 the powdered sugar to the butter. Mix until all combined.
- ADD VANILLA & 3 TBSP MILK – add the vanilla extract and 3 tablespoons of milk to the frosting mixture. Mix until all combined.
- ADD REMAINING POWDERED SUGAR – add remaining powdered sugar. Mix until all combined.
- ADD COLOR & FROST – separate the frosting into bowls, add food coloring, and mix.
