Introduction

These classic gingerbread cookies are a delightful treat, perfect for the holiday season or any time you crave a warm, spiced snack. Crisp at the edges and chewy inside, they offer the nostalgic flavors of molasses, ginger, and cinnamon in every bite.

Gingerbread Cookies Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
1 cup brown sugar
1/4 cup molasses (rich and smoky)
1 large egg
3 cups all-purpose flour (sifted)
2 teaspoons ground ginger
2 teaspoons cinnamon (preferably Ceylon)
1/2 teaspoon ground cloves
1/2 teaspoon allspice (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Step 1: In a large mixing bowl, beat softened butter and brown sugar together until creamy and light, about 2 minutes, using a hand or stand mixer.
Step 2: Add the molasses, egg, and vanilla extract to the butter mixture. Mix until smooth and fragrant with warm spices.
Step 3: In a separate bowl, whisk together the sifted flour, ground ginger, cinnamon, cloves, allspice, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will become thick and slightly sticky.
Step 5: Divide the dough into two equal portions, shape each into a flat disc, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
Step 6: Preheat your oven to 180°C (350°F). Remove one disc of dough from the fridge and place it on a lightly floured surface.
Step 7: Use a rolling pin to gently roll out the dough to about 1/4 inch thickness, turning occasionally to ensure even thickness. The dough should feel firm but pliable and should no longer stick excessively.
Step 8: Use festive cookie cutters to cut out shapes from the dough, pressing firmly and lifting straight up to keep the shapes intact.
Step 9: Transfer the cut cookies to a parchment-lined baking sheet, spacing them about 1 inch apart to allow for spreading.
Step 10: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are deep golden brown and fragrant. The tops should look set but not overbaked.
Step 11: Remove the baking sheet from the oven and let the cookies cool on a wire rack for at least 10 minutes until firm and crisp at the edges.
Step 12: Once cooled, enjoy these spicy, fragrant gingerbread cookies with a cup of hot cocoa or share with friends and family for a festive treat.

Tips & Variations

For stronger spice flavor, increase the ground ginger to 3 teaspoons or add a pinch of nutmeg.
If you prefer softer cookies, reduce baking time by 1-2 minutes and store in an airtight container to retain moisture.
Decorate cooled cookies with royal icing or a simple dusting of powdered sugar for a festive touch.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and chewier texture.

Storage

Store baked gingerbread cookies in an airtight container at room temperature for up to one week. To keep them crisp, add a slice of bread to the container, which helps maintain moisture balance. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 days before rolling and baking. Just keep it tightly wrapped in plastic wrap to prevent drying out.

What if I don’t have molasses?

Molasses gives gingerbread its distinctive deep flavor. If unavailable, you can substitute with dark corn syrup or honey, though the taste will be slightly different and less robust.

Gingerbread Cookies Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

These classic Gingerbread Cookies are perfectly spiced, soft on the inside with crisp edges, and fragrantly infused with molasses and warm spices like ginger, cinnamon, and cloves. Chilled dough ensures easy rolling and precise shapes, making them ideal for festive cookie cutters. Baked to golden perfection, these cookies are a delightful holiday treat to enjoy with a cup of hot cocoa or to share with loved ones.

Author: zara
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 20 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

1 cup unsalted butter (softened)
1 cup brown sugar
1/4 cup molasses (rich and smoky)
1 large egg
3 cups all-purpose flour (sifted)
2 teaspoons ground ginger
2 teaspoons cinnamon (preferably Ceylon)
1/2 teaspoon ground cloves
1/2 teaspoon allspice (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Instructions

Cream Butter and Sugar: In a large mixing bowl, beat softened butter and brown sugar together until creamy and light, about 2 minutes, with a hand or stand mixer.
Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the butter mixture. Mix until smooth, and the mixture is fragrant with warm spices.
Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, ground ginger, cinnamon, cloves, allspice, baking soda, and salt.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will become thick and slightly sticky.
Chill the Dough: Divide the dough into two equal portions, shape each into a flat disc, wrap with plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
Preheat Oven: Preheat your oven to 180°C (350°F). Remove one disc of dough from the fridge and place it on a lightly floured surface.
Roll Out Dough: Use a rolling pin to gently roll out the dough to about 1/4 inch thickness, turning occasionally to ensure even thickness. The dough should feel firm but pliable and should no longer stick excessively.
Cut Out Shapes: Use festive cookie cutters to cut out shapes from the dough, pressing firmly and lifting straight up to keep the shapes intact.
Arrange on Baking Sheet: Transfer the cut cookies to a parchment-lined baking sheet, spacing them about 1 inch apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are deep golden brown and fragrant. The tops should look set but not overbaked.
Cool: Remove the baking sheet from the oven and let the cookies cool on a wire rack for at least 10 minutes until firm and crisp at the edges.
Serve: Once cooled, enjoy these spicy, fragrant gingerbread cookies with a cup of hot cocoa or share with friends and family for a festive treat.

Notes

Chilling the dough is crucial to prevent cookies from spreading while baking and to develop flavors.
Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
If you don’t have allspice, you can omit it or replace with an equal amount of additional cinnamon or cloves.
Store baked cookies in an airtight container at room temperature for up to one week.
These cookies freeze well; dough discs can be frozen up to one month before rolling and baking.

Keywords: gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, Christmas treats, festive cookies