Disney’s Spiced Gingerbread Cookie Recipe + Tips & Tricks

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Looking for a yummy gingerbread cookie with a kick?!!? Try these Disney gingerbread cookies that are sure to please your taste buds! This recipe is super fun to make for the holidays plus the recipe is straight from Disney’s Grand Floridian Resort & Spa Bakery! So you know its gonna be good!

Disney’s Spiced Gingerbread Cookie Recipe

Anyone else love baking this time of year?!?! Jake and I have been trying quite a few recipes this Christmas season and recently made these fun gingerbread cookies. When we found this gingerbread cookie recipe from Disney’s Grand Floridian Resort & Spa we knew we wanted to give them a try. Jake really loved the spice to the cookies and ate them all! He was a big fan of this recipe so thought we would share it here so you can try it too! Scout was also a big fan of these cookies! She kept showing us the sign for “more”!

One thing I love about this recipe is most gingerbread recipes, the dough needs to sit in the fridge over night. This recipe the dough just needs 2-4 hours in the fridge. It makes it nice so the cookies can be done in one day.

Ingredients

1 cup butter, softened (2 sticks)
2.5 cups confectioners’ sugar, sifted
2 eggs
3 2/3 cups all-purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 1/4 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon ground cloves
1/4 teaspoon ground mace
1 cup colored decorating sugar
1/4 cup milk

Equipment

cooking sheets
rolling pin
silplat or parchment paper
plastic wrap
basting brush (if adding sprinkles)
cookie cutters (here are the Mickey ones I got)
electric mixer
scraper (not needed, but super helpful when making gingerbread to scrape off excess dough/flour on counter tops)

Tips & Tricks

Gingerbread is so much fun to make! After working with it a bit, we have some tips and tricks so hopefully your cookies turn out perfect!

  • Before wrapping dough in plastic wrap, flatten dough so it’s not a high ball. This will help when taking the dough out of the fridge.
  • Any access dough, put it back in the fridge before rolling again. Gingerbread dough gets squishy pretty quick.
  • Don’t be scared of using flour on the counter top and rolling pin when rolling out the dough! It really helps to keep everything from sticking to each other.
  • If you have a scraper, use it wipe your counters clean and get any dough/flour that may have stuck to the surface. I also like to use the scraper to help transfer gingerbread cookies from the counter to the cookie sheet.
  • When baking, check on on cookies a 2 minutes before the timer is done to make sure they reach the right bake constancy wanted. This recipe says 10-14 minutes bake time but we found baking for 9 minutes was perfect.

Instructions

  1. Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs.
  2. In a large separate bowl, sift together flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt and mace.
  3. With mixer on low, slowly add dry ingredients to butter mixture until dough holds together.
  4. Remove dough from bowl and wrap in plastic wrap; refrigerate until firm. (2-4 hours). I recommend flattening dough a bit before wrapping in plastic wrap.
  5. Preheat oven to 350°F and grease 2 cookie sheets. (or put Siplat on cookie sheet instead of greasing the sheets)
  6. Remove dough from refrigerator and set aside at room temperature for about 10 minutes, until pliable. Divide dough in half; return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8-inch thickness, flouring the work surface and rolling pin as needed. (I liked these cookies a bit thicker and made my 1/4 inch thickness)
  7. Cut out cookies with cookie cutters (dip cutters in flour for neat edges). Transfer to baking sheets, 1 inch apart.
  8. Lightly brush cookies with milk and sprinkle with colored sugar. (Or add royal icing after they are baked and cooled.)
  9. Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to slightly cool on cookies sheet, then transfer to wire racks to completely cool. Repeat with remaining dough. (I found these cookies are very tan compared to other gingerbread cookies. We found 9 minutes was the perfect bake time too have a little snap to the cookie but not too crunchy.)

Thanks so much for stopping by today! If you get a chance to make and try these spicy Disney gingerbread cookies, we would love to hear what you think! Hope you have a wonderful day!

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Spicy Disney Gingerbread Cookies

Disney’s Grand Floridian Resort & Spa Bakery
Looking for a yummy gingerbread cookie with a kick?!!? Try these Disney gingerbread cookies that are sure to please your taste buds! This recipe is super fun to make for the holidays plus the recipe is straight from Disney's Grand Floridian Resort & Spa Bakery! So you know its gonna be good!
For more holiday fun and recipes visit kelseybang.com

Equipment

  • cooking sheet
  • rolling pin
  • silplat or parchment paper
  • plastic wrap
  • basting brush (if adding sprinkles)
  • cookie cutters
  • electric mixer

Ingredients
  

  • 1 cup butter, softened (2 sticks)
  • 2.5 cups confectioners' sugar, sifted
  • 2 eggs
  • 3 2/3 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 2 1/4 teaspoons ground coriander
  • 2 teaspoons ground star anise
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon ground fennel
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/4 cup milk
  • 1 cup colored decorating sugar

Instructions
 

  • Combine butter and sugar in bowl of electric mixer and beat until smooth. Beat in eggs.
  • In a large separate bowl, sift together flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt and mace.
  • With mixer on low, slowly add dry ingredients to butter mixture until dough holds together.
  • Remove dough from bowl and wrap in plastic wrap; refrigerate until firm. (2-4 hours). I recommend flattening dough a bit before wrapping in plastic wrap.
  • Preheat oven to 350°F and grease 2 cookie sheets. (or put Siplat on cookie sheet instead of greasing the sheets)
  • Remove dough from refrigerator and set aside at room temperature for about 10 minutes, until pliable. Divide dough in half; return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8-inch thickness, flouring the work surface and rolling pin as needed. (I liked these cookies a bit thicker and made my 1/4 inch thickness)
  • Cut out cookies with cookie cutters (dip cutters in flour for neat edges). Transfer to baking sheets, 1 inch apart.
  • Lightly brush cookies with milk and sprinkle with colored sugar. (Or add royal icing after they are baked)
  • Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to slightly cool on cookies sheet, then transfer to wire racks to completely cool. Repeat with remaining dough. (I found these cookies are very tan compared to other gingerbread cookies, and I liked to cook them for about 9 minutes to have a little snap to the cookie but not too crunchy.)

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