Here is an easy and warm gingerbread cookie recipe to try this season. Read each section slowly and follow the simple steps. This article gives clear tips and ideas to bake and store these classic cookies.
introduction
This Gingerbread Cookie Recipe uses simple ingredients and a short chill time to make soft, spicy cookies you and your family will enjoy. If you want to compare a similar version or find extra tips for rolling and cutting, see a full guide to a related recipe at best gingerbread cookies recipe. The method here is easy for beginners and quick for busy bakers. You will find clear steps, serving ideas, storage tips, and easy variations later in the article.
Why You’ll Love This Gingerbread Cookie Recipe
You will love these gingerbread cookies because they taste warm and spicy but are easy to make. The molasses gives a deep flavor and the brown sugar adds softness. The dough is not sticky if you chill it, so cutting shapes is simple. These cookies bake quickly, so you can make a batch in one afternoon. They keep well and you can decorate them with simple icing or sprinkles for holidays or any cozy day. The recipe uses common pantry items, and many steps you can do ahead — this makes the recipe perfect for families and new bakers.
Why Make This Recipe
Make this recipe when you want a classic cookie with a warm spice taste. The recipe is great for holiday baking, for sending to friends, or for a fun baking day with kids. The dough is easy to roll and cuts into clean shapes when chilled. The bake time is short, so you avoid long waiting. You can also make the dough a day ahead, which helps when you plan a party. Use this recipe if you want a balance of spice and sweetness with a chewy center and firmer edges.
What You Need for Gingerbread Cookie Recipe
You do not need special tools. For this recipe, you will only need:
- Mixing bowls (one large, one medium)
- Electric mixer or wooden spoon for creaming
- Measuring cups and spoons
- Rolling pin
- Cookie cutters in shapes you like
- Baking sheets and parchment paper
- Cooling rack
- Plastic wrap for chilling the dough
These tools help you work fast and keep the dough even. A little flour on the board and on the rolling pin keeps the dough from sticking. If you want decorated cookies, have a small piping bag or a zip-top bag with a corner snipped for icing.
How to Make Gingerbread Cookie Recipe
Follow these clear steps and work in order. Read the directions fully before you start. Chill the dough as directed — this helps shape the cookies cleanly.
- Cream butter and sugar until light and fluffy. This step gives the dough a smooth texture.
- Beat in molasses and egg. Mix until the wet mix looks even.
- In a separate bowl, whisk flour, baking soda, salt, and spices. This helps spread the spices evenly.
- Gradually add dry ingredients to the wet mixture. Mix until just combined and the dough forms.
- Wrap dough tightly in plastic wrap and chill for 1 hour. This firms the dough and makes it easier to roll.
- Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut into shapes with cookie cutters.
- Bake at 350°F (175°C) for 8–10 minutes until the edges firm. Do not overbake to keep centers soft.
- Cool completely on a rack before decorating with icing or sprinkles.
If the dough gets too soft while you work, put it back in the fridge for 10–15 minutes. This step is simple and helps keep the shapes sharp. You can also roll between two sheets of parchment to avoid extra flour.
Ingredients:
3 cups all-purpose flour, ¾ cup brown sugar (packed), ½ cup unsalted butter (softened), ½ cup molasses, 1 large egg, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon nutmeg
Directions:
Cream butter and sugar until fluffy. Beat in molasses and egg., In a separate bowl, whisk flour, baking soda, salt, and spices., Gradually add dry ingredients to wet mixture. Mix into dough., Wrap dough and chill for 1 hour., Roll out dough to ¼-inch thickness. Cut into shapes., Bake at 350°F (175°C) for 8–10 minutes until edges firm., Cool completely before decorating with icing or sprinkles.
Best Ways to Serve Gingerbread Cookie Recipe
Serve these cookies at room temperature for the best texture. They pair well with a warm cup of tea, coffee, or hot chocolate. For a festive touch, dust lightly with powdered sugar or add a simple white icing and sprinkles. You can stack them in a tin for gifts or lay them on a plate for a party. If you serve them slightly warm, the centers taste soft and fresh. For a party, place a small bowl of extra icing and sprinkles so guests can decorate their own cookies. These cookies also go well with a scoop of vanilla ice cream for a dessert that mixes warm spice with cool cream.
How to Store Gingerbread Cookie Recipe
Store baked and cooled cookies in an airtight container. Put a slice of bread in the container to keep cookies soft for a few days; the bread gives the cookies some moisture. You can keep them at room temperature for up to a week if sealed well. For longer storage, freeze baked cookies in a single layer on a tray, then move them to a freezer bag. They keep in the freezer for up to three months. Thaw at room temperature before serving. If you freeze the dough, shape as much as you can first, then freeze the dough logs wrapped tightly and slice before baking when ready.
Easy Tips to Make Gingerbread Cookie Recipe
- Chill the dough fully. Chilled dough cuts clean shapes and bakes evenly.
- Use fresh spices for the best flavor. Old spices lose taste.
- Do not overmix once you add flour. Mix until just combined to keep cookies tender.
- Roll dough to an even 1/4 inch so all cookies bake at the same rate.
- Bake on parchment paper to prevent sticking and help even browning.
- Cool on a rack to avoid soggy bottoms.
- Use a small offset spatula to move cut shapes to the tray if they are delicate.
For another cookie idea that uses simple steps, you might enjoy a different treat like a chocolate chip cookie cake recipe which uses similar mixing and baking tips.
Try These Variations of Gingerbread Cookie Recipe
- Soft ginger molasses: Add an extra tablespoon of molasses for a deeper flavor and slightly chewier texture.
- Thin crunchy gingerbread: Roll thinner and bake a minute or two longer for crisp cookies.
- Spiced orange gingerbread: Add 1 teaspoon orange zest to the dough for a bright note.
- Lemon glaze: Swap classic icing for a lemon glaze to cut some sweetness and add tartness.
- Chocolate dipped: Dip half of each cooled cookie in melted dark chocolate and let set.
These simple swaps let you change flavor and texture with small steps. Try one idea each time you bake to find your favorite.
Common Questions About Gingerbread Cookie Recipe
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and chill it for up to 2 days in the fridge. You can also freeze the wrapped dough for up to 3 months.
Q: Why are my cookies spreading?
A: The dough may be too warm or you added too much butter. Chill the dough and use lightly floured baking sheets. Also make sure your baking soda is fresh.
Q: How do I keep cookies soft?
A: Bake until edges set but centers still look slightly soft. Store in an airtight container with a slice of bread to keep them moist.
Q: Can I skip the molasses?
A: Molasses adds key flavor and color. You can try half molasses and half dark corn syrup, but the taste will change.
Q: What if I don’t have all the spices?
A: Use what you have. Ground ginger and cinnamon are the most important. If you have only cinnamon, the cookies will still taste good but less complex.
Final Thoughts
This Gingerbread Cookie Recipe gives a solid, simple way to make classic gingerbread cookies at home. The spices bring warmth and the molasses gives a rich, deep taste. The steps are easy to follow, and the dough chills well to help you cut clean shapes. Try the variations to find what you like best. With a little practice, you can make a big batch for family, friends, or gifts.
Ready to Give It a Try?
Gather the simple ingredients, clear your counter, and follow the steps in order. You will enjoy the smell of ginger and cinnamon in your kitchen and the sweet rewards on your plate. These cookies make a nice homemade gift and a cozy treat for cold evenings. Have fun decorating and sharing.
Conclusion
If you want another trusted take on gingerbread cookies with extra photos and tips, consider checking out My Favorite Gingerbread Cookies – Sally’s Baking for more ideas and step-by-step images.
Print
Gingerbread Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple and warm recipe for classic gingerbread cookies that are soft, spicy, and perfect for the holiday season.
Ingredients
- 3 cups all-purpose flour
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter (softened)
- ½ cup molasses
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Instructions
- Cream butter and sugar until fluffy.
- Beat in molasses and egg.
- In a separate bowl, whisk flour, baking soda, salt, and spices.
- Gradually add dry ingredients to wet mixture. Mix into dough.
- Wrap dough and chill for 1 hour.
- Roll out dough to ¼-inch thickness. Cut into shapes.
- Bake at 350°F (175°C) for 8–10 minutes until edges firm.
- Cool completely before decorating with icing or sprinkles.
Notes
If the dough gets too soft while working, chill it again for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg