Why You’ll Love This Easy Gingerbread Cookies
This Easy Gingerbread Cookies recipe makes warm, spicy cookies that feel like home. The dough is simple to mix and the bake time is short. You get soft centers and slightly firm edges in every cookie. These cookies work well for a quick holiday treat, a school snack, or a small party. If you want a basic gingerbread cookie that tastes great and is fast to make, this recipe will please you.
introduction
These cookies use common pantry ingredients and one bowl for dry items plus one bowl for wet items. That makes clean-up quick. The cookie dough rolls into balls and bakes in under ten minutes. You do not need special tools or hard steps. If you want another version to compare, you can read a best gingerbread cookies recipe that shows a similar easy approach and other tips. This introduction helps you see how easy the recipe is and why it fits many occasions.
Why Make This Recipe
Make this recipe when you want a no-fuss cookie that still tastes full of spice. The mix of ginger, cinnamon, and cloves gives a classic taste that reminds people of holidays, but you can make them any time. The dough holds together well so you can shape or press them for fun. You can make the dough ahead and chill it, then bake fresh cookies when guests arrive. The recipe makes a good base for kids to help with — they can roll the dough into balls or press them flat before baking.
What You Need for Easy Gingerbread Cookies
You need basic kitchen tools and the ingredients below. Tools: two mixing bowls, a whisk, a hand or stand mixer, measuring cups and spoons, baking sheet, parchment paper, and a wire rack. Plan about 20–30 minutes for mixing and baking times in batches. A small scoop or spoon helps make the cookie balls even. If you want a softer cookie, chill the dough for a short time before baking. For a crisper cookie, flatten the dough balls a bit before baking.
How to Make Easy Gingerbread Cookies
Work in simple steps to get good results. First mix the dry spices and flour, then cream the butter and sugar. Add molasses and egg, then blend in the dry mix little by little. Scoop into balls and bake. For a soft middle, do not overbake — take them out when the edges set but the centers still look a touch soft. Cool the cookies a few minutes on the baking sheet so they firm up, then move them to a wire rack to cool fully.
If you want to try a different texture or mix-in, you can look at a recipe with nut butter and chocolate to see other ways to change cookie texture, like the one for almond butter chocolate chip cookies. Use that as an idea for swapping fats or adding chips if you want a change.
Ingredients:
3 cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 cup brown sugar, 1/2 cup molasses, 1 large egg
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add in the molasses and egg, mixing well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until the edges are firm.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
These steps are clear and repeatable. You can chill the dough for 20–30 minutes if it feels too soft to shape. If you want smaller cookies, use a teaspoon to portion the dough and reduce bake time by a minute or two.
Best Ways to Serve Easy Gingerbread Cookies
Serve these cookies plain for a simple snack or add a light dusting of powdered sugar for a pretty look. They pair well with milk, tea, or coffee. For a holiday plate, add a few decorated cookies with simple royal icing or a thin glaze. You can also sandwich two cookies with cream cheese frosting or vanilla buttercream for a sweet twist.
For party trays, mix these gingerbread cookies with plain sugar cookies and other treats to give guests a mix of flavors. Warm a cookie slightly in the microwave for a few seconds to bring out the molasses scent and make the spices more fragrant.
How to Store Easy Gingerbread Cookies
Store the cooled cookies in an airtight container at room temperature. They keep well for up to a week if you keep moisture out. For longer storage, freeze the baked cookies in a sealed freezer bag for up to three months. To freeze the dough, shape the balls, place them on a tray to harden, then move them to a freezer bag. Bake from frozen and add a couple of minutes to the bake time.
If the cookies soften from humidity, place a slice of bread in the container to help keep them tender for a day or two. If you want them crispy again, warm them in a 300°F oven for 5–7 minutes.
Easy Tips to Make Easy Gingerbread Cookies
- Measure flour carefully: spoon it into the cup and level it off. Too much flour makes the cookies dry.
- Soften butter at room temperature, not melted. Soft butter creams with sugar better and gives a good texture.
- Don’t overmix after adding the flour. Mix until just combined.
- Use parchment paper or a silicone mat to prevent sticking and get even browning.
- Watch the bake time. Pull the cookies when the edges look firm; centers will set as they cool.
- Chill the dough if it is too sticky to handle. Fifteen to thirty minutes helps.
- Add a pinch more spice if you like a stronger ginger or cinnamon taste.
Try These Variations of Easy Gingerbread Cookies
- Chocolate-dipped: Dip half the cooled cookie in melted dark or milk chocolate. Let the chocolate set on parchment.
- Iced gingerbread: Make a very simple icing with powdered sugar, milk, and a drop of vanilla. Pipe or spread thinly on top.
- Soft sandwich cookies: Spread cream cheese frosting or buttercream between two cookies.
- Spiced orange: Add 1 teaspoon orange zest to the dough for a citrus note.
- Molasses swap: Use dark molasses for a deeper flavor, or use half molasses and half maple syrup for a lighter taste.
These small swaps keep the base method the same and change the final flavor or look.
Common Questions About Easy Gingerbread Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and chill it in the fridge for up to 48 hours. You can also freeze the shaped dough balls for up to three months and bake from frozen with a slightly longer bake time.
Q: Why do my cookies spread too much?
A: If the butter is too soft or melted, or if you used too little flour, cookies may spread. Chill the dough and measure ingredients carefully to stop spreading.
Q: Can I use margarine or a butter substitute?
A: You can, but the taste and texture change. Butter gives better flavor and helps the cookies brown. If you use a substitute, pick one meant for baking and expect a small change in texture.
Q: How do I make them crispier?
A: Flatten the dough balls slightly before baking and bake a minute or two longer. Let them cool fully on a rack to firm up.
Q: Can I add mix-ins like chocolate chips or nuts?
A: Yes. Fold in up to 1 cup of chips or chopped nuts after you add the dry ingredients. This gives a different texture and extra flavor.
Final Thoughts
This Easy Gingerbread Cookies recipe gives a simple way to make a classic favorite. The steps stay the same even if you change small things like spices, mix-ins, or how you serve them. You can make a batch quickly and enjoy fresh cookies within an hour. The flavors are warm and familiar, and the method is friendly for cooks of any skill level.
Conclusion
If you want more ideas or an alternate soft cookie method, see The BEST Easy Soft Gingerbread Cookies • Love From The Oven for a different take and detailed photos to guide you.
Ready to Give It a Try?
Gather the simple ingredients, pick a favorite spice level, and make a batch. These cookies come together fast and share well. Have fun baking, and enjoy the warm ginger and molasses flavor in every bite.
Print
Easy Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple recipe for warm, spicy gingerbread cookies with soft centers and slightly firm edges, perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add in the molasses and egg, mixing well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until the edges are firm.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a softer cookie, chill the dough before baking. For crispier cookies, flatten the dough balls slightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg