Why You’ll Love This Gingerbread Cookies
Gingerbread cookies are warm, spiced, and simple. They smell like cinnamon and ginger in your kitchen. You can cut them into shapes, bake them with kids, and decorate them with icing. The dough is easy to work with after it chills. These cookies stay soft in the center and crisp at the edges when you bake them right. They fit many occasions — winter holidays, cookie swaps, or a cozy weekend treat.
introduction
This gingerbread cookie recipe uses pantry spices and common ingredients. It gives a reliable texture and a rich molasses flavor. If you want a clear, easy recipe to follow, this one works well. It also pairs with many decorating ideas and serving styles. For another take on gingerbread that stays classic but a bit different, try this best gingerbread cookies recipe to compare methods and tips. Read on to see what you need and how to make these cookies step by step.
Why Make This Recipe
Make this gingerbread cookie recipe because it is straightforward and forgiving. The dough holds its shape for cookie cutters. You can chill it longer if you need time. The flavors are balanced between sweet molasses and warm ginger and cinnamon. This recipe uses common measures and a normal oven temperature so it is easy to repeat. It fits a wide skill range — a beginner can follow it, and a home baker can adjust the spices or shapes to taste.
What You Need for Gingerbread Cookies
You need a few basic tools and equipment:
- A large mixing bowl and a smaller bowl for dry ingredients.
- Hand mixer or stand mixer to cream butter and sugar.
- Measuring cups and spoons for accurate dry and wet measures.
- Plastic wrap for chilling dough.
- Rolling pin and cookie cutters for shapes.
- Baking sheets and parchment paper.
- Cooling rack for the finished cookies.
You also need the ingredients listed below. Keep the butter at room temperature so it creams well. Chilling the dough helps the cookies keep clean edges when you roll and cut shapes.
How to Make Gingerbread Cookies
Follow the directions and tips below for a smooth process:
- Mix the dry ingredients first. Whisking flour, baking soda, ginger, cinnamon, cloves, and salt makes a uniform mix. This step prevents pockets of spice or baking soda in the dough.
- Cream the butter and brown sugar until light. This helps the cookies rise a little and gives a tender texture.
- Add molasses, egg, and vanilla. Beat until the mixture is smooth and even in color.
- Add the dry mix gradually. Mix only until combined. Overmixing makes cookies tough.
- Divide and chill the dough. Wrap portions in plastic and chill at least 2 hours. Cold dough is easier to roll and cut.
- Roll and cut to about 1/4 inch thick on a floured surface. Use parchment-lined baking sheets for even baking and easy cleanup.
- Bake the cookies until edges are firm. The center will stay slightly soft. Let them cool fully before decorating.
These steps are clear and repeatable. Take your time with chilling and cutting for the best shapes. You can also freeze dough logs and slice them later for quick baking.
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, packed, 1/2 cup molasses, 1 large egg, 1 teaspoon vanilla extract
Directions:
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough into two or three portions, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut out shapes with cookie cutters and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are firm.
- Let cool before decorating.
Best Ways to Serve Gingerbread Cookies
Serve these cookies on a platter with a few simple touches:
- Dust with a light sprinkle of powdered sugar for a snowy look.
- Pipe royal icing to add lines, faces, or dots for detail.
- Pair with warm drinks like hot cocoa, tea, or mulled cider.
- Serve with a scoop of vanilla ice cream for a warm-cold contrast.
- Make a cookie board with several shapes, nuts, and dried fruit for a party.
For a casual snack, stack a few on a plate with a cup of coffee. For a holiday table, arrange them with evergreen sprigs or simple decorations. These cookies also travel well in a tin for gifts or sharing.
How to Store Gingerbread Cookies
Store your cookies correctly to keep them fresh:
- Room temperature: Place in an airtight container with a sheet of parchment between layers. They last about one week.
- Refrigerator: They can last up to two weeks if sealed well, but refrigeration can change texture.
- Freezer: Freeze baked cookies in a single layer on a sheet, then move to a freezer bag. They keep up to three months. Thaw at room temperature.
- Dough storage: You can freeze the dough wrapped tightly. Thaw in the fridge before rolling and cutting.
If you like soft cookies, store with a slice of bread in the container; the bread adds moisture and keeps them soft. For crisp cookies, leave them uncovered briefly before serving to let air firm them up.
Easy Tips to Make Gingerbread Cookies
- Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes cookies dry.
- Chill well: Cold dough keeps shape and does not spread too much.
- Work quickly when rolling: Warm hands can soften the dough. Chill again if it becomes sticky.
- Use fresh spices: Ground ginger and cinnamon lose strength over time. Fresh spices taste brighter.
- Watch the baking time closely: The edges should be set but not dark. Small changes in oven temperature affect the final texture.
- Test one batch first: Bake a few cookies to check thickness and baking time before doing all the shapes.
These small steps help you get consistent results and make the process less stressful.
Try These Variations of Gingerbread Cookies
You can change flavors and designs easily:
- Spiced mix: Add a pinch of nutmeg or cardamom for depth.
- Brown butter: Use browned butter for a nutty flavor before creaming with sugar.
- Soft centers: Make the cookies slightly thicker and reduce bake time by one minute.
- Chocolate dip: Dip half the cooled cookie in melted chocolate for contrast.
- Gluten-free: Use a 1-to-1 gluten-free flour blend and chill longer for stability.
If you want a very different cookie to pair with gingerbread at a cookie swap, try a nut-forward option like almond butter chocolate chip cookies for contrast. These variations let you keep the same base method and create new flavors.
Common Questions About Gingerbread Cookies
Q: Can I make the dough ahead and freeze it?
A: Yes. Wrap the dough in plastic and freeze for up to three months. Thaw in the fridge before rolling.
Q: How thick should I roll the dough?
A: Roll to about 1/4 inch thick for good shape and even baking. Thicker dough gives a softer center.
Q: Can I use light molasses instead of regular?
A: You can. Light molasses gives a milder flavor. Dark molasses makes the ginger and spices stand out more.
Q: How do I keep cookies from spreading?
A: Chill the dough well and use cold baking sheets. Too-soft dough spreads more.
Q: Can I use baking powder instead of baking soda?
A: This recipe uses baking soda for lift and texture. Baking powder will change the texture and may need more adjustment.
Final Thoughts
This gingerbread cookie recipe is simple and reliable. It uses common tools and pantry spices. You can adjust spice levels, shapes, and decorations to match your taste. The steps are clear and work for bakers at any level. These cookies make a warm-smelling, tasty treat that people enjoy during holidays and year-round.
Ready to Give It a Try?
Gather your ingredients, chill the dough, and shape your cookies. Take your time with chilling and baking to get the texture you like. Try one variation or keep it classic. Share with friends or keep them all for yourself — they hold up well and make a nice gift in a simple tin.
Conclusion
If you want another clear, trusted recipe to compare or to try alongside this one, see this helpful guide for more tips and ideas from a trusted baking source: Sally’s Baking gingerbread cookie recipe.
Print
Gingerbread Cookies
- Total Time: 130 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious and spiced gingerbread cookies that stay soft in the center and crisp at the edges, perfect for holiday celebrations or cozy treats.
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, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Beat in molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the dough into two or three portions, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut out shapes with cookie cutters and place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are firm.
- Let cool before decorating.
Notes
Store cookies in an airtight container with a sheet of parchment between layers to keep them fresh.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg