Recette de biscuits pain d’épices maison faciles et rapides. Biscuits moelleux et parfumés à la cannelle, au gingembre et aux clous de girofle, parfaits pour Noël ou les fêtes. Préparez ces biscuits de Noël traditionnels avec du beurre, de la mélasse et une pâte facile à travailler. Décorez-les avec un glaçage simple pour un résultat gourmand et festif. Biscuits pain d’épices pour dessert, goûter ou décoration festive.

Table of Contents

Ingredients

For the cookies:

3 cups all-purpose flour (375 g)
3/4 cup dark brown sugar, packed (150 g)
3/4 teaspoon baking soda (4 g)
1 tablespoon ground cinnamon (8 g)
1 tablespoon ground ginger (6 g)
1/2 teaspoon ground cloves (1 g)
1/2 teaspoon salt
12 tablespoons butter, room temperature, cut into pieces (170 g)
3/4 cup dark molasses (180 ml)
2 tablespoons milk (30 ml)

For the frosting:

2 tablespoons butter, room temperature (28 g)
2 cups powdered sugar (240 g)
2 tablespoons milk (30 ml)

Instructions

In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix well.
Add the butter pieces and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles fine crumbs.
With a mixer running on low, gradually add the molasses and milk. Mix until fully incorporated, about 30 seconds.
Divide the dough in half and shape each portion into a ball. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight. If short on time, freeze for 20 minutes until firm. (Refrigeration is essential for manageable dough.)
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a floured surface, roll out one dough ball to about 1/2 inch thick. Lightly flour the rolling pin and dough as needed. Cut out gingerbread shapes and place them on the prepared sheets.
Chill the cut cookies in the fridge for 5 minutes before baking.
Bake for 8–11 minutes, depending on cookie size, until centers are set but still slightly soft. Avoid overbaking.
Transfer cookies to a wire rack to cool completely before frosting. Store in an airtight container with parchment paper between layers. Cookies can be frozen for up to 3 months.

Frosting:

In a bowl, combine butter, milk, and 1 cup powdered sugar. Mix until smooth.
Add the remaining powdered sugar and mix until smooth and creamy.
Frost cookies with a piping bag or spread with a knife.

Tips

Chill the dough thoroughly before rolling to prevent sticky dough.
Lightly flour the cookie cutter to get clean shapes.
Don’t overbake—gingerbread continues to firm as it cools.
Store cookies in layers separated by parchment paper to avoid sticking.

Variations and Substitutions

Spices: Add nutmeg or allspice for a unique flavor.
Sweetener: Replace brown sugar with coconut sugar for a deeper taste.
Butter: Use salted butter if desired, adjusting the salt in the dough.
Frosting: Swap milk with cream or use cream cheese frosting for a tangy twist.

FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated overnight or frozen for up to a month.

How thick should the cookies be?
About 1/2 inch thick for best texture—thinner cookies may burn, thicker cookies may not bake evenly.

Can I make vegan gingerbread cookies?
Yes, substitute butter with vegan margarine and milk with plant-based milk.

Serving Suggestions

Serve with hot chocolate or spiced tea for a cozy treat.
Decorate with colorful frosting or sprinkles for holiday gatherings.
Pair with fresh fruit or a small glass of milk for a festive snack.

Why You’ll Love This Recipe

These gingerbread cookies are perfectly spiced, soft in the center, and slightly crisp around the edges. They hold their shape beautifully, making them ideal for decorating. With a rich molasses flavor and easy homemade frosting, they’re a festive treat everyone will enjoy.