If you’ve ever wanted to bring the cozy, warm spirit of the holidays into your kitchen, this Gingerbread Cookies Recipe is exactly what you need. With a perfect balance of spicy ginger, sweet molasses, and a tender texture that practically melts in your mouth, these classic cookies are as fun to make as they are to eat. Whether you’re baking them for a festive gathering or just to enjoy with a cup of tea on a chilly evening, this recipe guarantees flavorful results every time.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the flavor and texture that make these Gingerbread Cookies Recipe truly special. From the aromatic spices to the rich molasses, every item in this list adds character and warmth.
- 2 1/3 cups unbleached all-purpose flour: Provides the sturdy base to hold all the flavors together with the perfect chewiness.
- 2 tsp ground ginger: The star spice that gives gingerbread its signature kick and warmth.
- 1 1/2 tsp ground cinnamon: Adds a sweet, aromatic depth that complements the ginger beautifully.
- 1/2 tsp baking soda: Helps the cookies rise slightly while keeping them tender.
- 1/4 tsp ground cloves: A subtle, perfumed spice that layers complexity into the flavor profile.
- 1/4 tsp fine sea salt: Balances the sweetness and enhances the spices.
- 3/4 cup unsalted butter (room temperature): Adds richness and moisture for soft, chewy cookies.
- 1/2 cup packed light brown sugar: Provides caramel undertones and keeps the dough chewy.
- 1/2 cup unsulphured molasses (or dark molasses): The heart of gingerbread flavor, delivering deep sweetness and color.
- 1 large egg (room temperature): Binds everything together and adds tenderness.
How to Make Gingerbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Begin by sifting the flour, ground ginger, cinnamon, baking soda, cloves, and fine sea salt into a medium bowl. This ensures that all the spices are evenly distributed, which is crucial for that consistent, delicious flavor throughout your cookies.
Step 2: Cream Butter, Sugar, and Molasses
In another bowl, use an electric mixer to beat the softened butter, brown sugar, and molasses together until the mixture turns light and fluffy, about 2 to 3 minutes on medium-high speed. Then, add the egg and beat for an additional minute until everything is fully incorporated. This step builds the creamy base that gives these cookies their lovely texture.
Step 3: Combine Wet and Dry Ingredients
Slowly add the dry flour mixture to the wet ingredients and mix on medium-low speed until just combined. The dough will be soft and moist, which is exactly what you want for tender yet sturdy cookies.
Step 4: Chill the Dough
Transfer the dough onto a well-floured surface. If it feels too sticky, dust the top with a little more flour so you can pat it into a disk. Divide the dough into three equal pieces, flatten each into a disk, and wrap individually in plastic wrap. Refrigerate for at least one hour or up to 24 hours. Chilling the dough not only firms it up for easier rolling but also allows the flavors to meld beautifully.
Step 5: Prepare to Bake
Preheat your oven to 375 degrees Fahrenheit and position a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner to ensure your cookies bake evenly and don’t stick.
Step 6: Roll and Cut the Cookies
On a floured surface, roll out one dough disk to about 1/4-inch thickness. Be sure to keep turning the dough as you roll to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out your gingerbread shapes. Gather the scraps, chill briefly if needed, and re-roll to maximize your cookie count.
Step 7: Bake to Perfection
Place the cookies on the prepared baking sheet, leaving at least an inch between each cookie for even baking. Bake for 9 to 10 minutes, watching closely so they only turn slightly brown at the edges. This timing yields a softer cookie, perfect if you love that tender bite. Once done, transfer the cookies to cooling racks and repeat with the remaining dough.
How to Serve Gingerbread Cookies Recipe
Garnishes
Decorating your gingerbread cookies can be just as fun as baking them. Classic white royal icing is a favorite for piping intricate designs, while colored icing or candy decorations like mini chocolate chips, sprinkles, or edible glitter can add a playful touch. Don’t be afraid to get creative—beautifully decorated cookies make for fantastic gifts or showstoppers on any holiday table.
Side Dishes
Serve these gingerbread cookies alongside warm beverages for the ultimate cozy treat. Hot spiced cider, a rich cup of hot chocolate, or a fragrant chai tea all pair wonderfully with the spicy sweetness of gingerbread. They’re also fabulous with creamy vanilla ice cream if you want to add a cool contrast.
Creative Ways to Present
For a festive flair, arrange your gingerbread cookies on a decorative platter with sprigs of fresh rosemary or holly. Wrapping a few in cellophane tied with a ribbon transforms them into charming edible gifts. You might even string them with a thread to make edible garlands—an adorable way to infuse holiday spirit into your decor.
Make Ahead and Storage
Storing Leftovers
If you have any leftover gingerbread cookies, store them in an airtight container at room temperature to keep them tender and flavorful for up to one week. Layering them with sheets of parchment paper helps prevent sticking and preserves their shapes.
Freezing
For longer storage, freeze the gingerbread cookies in a sealed freezer-safe container or bag. Wrapped well, they can last up to three months. Thaw at room temperature before serving; they’ll taste freshly baked and just as delightful.
Reheating
If you prefer your cookies slightly warm, you can reheat them in a low oven (around 300 degrees Fahrenheit) for 3 to 5 minutes. This warms them through without drying them out. Alternatively, a few seconds in the microwave also work, but be careful not to overdo it or they may become tough.
FAQs
Can I use regular molasses instead of unsulphured molasses?
Yes, regular molasses can be used if unsulphured is unavailable, though it might be slightly more robust in flavor. Unsulphured molasses tends to have a cleaner, sweeter taste, which is why it’s preferred here, but either works well.
How do I make sure my cookies don’t spread too much while baking?
Chilling your dough as directed is key to preventing spread. Make sure your baking sheet is cool before adding the cookies, and avoid using too much butter beyond what the recipe calls for. Proper flour measurement also helps maintain structure.
What’s the secret to soft gingerbread cookies?
The balance of molasses, butter, and slightly underbaking the cookies keeps them tender. Watch the baking time carefully and pull them out when the edges just start to brown to maintain softness.
Can I decorate these cookies with icing in advance?
Absolutely! Decorating your gingerbread cookies with royal icing or other frostings and letting them dry overnight makes them perfect for gifting or displaying. Make sure they’re completely cool before decorating to avoid melting the icing.
Is this Gingerbread Cookies Recipe suitable for making shapes other than gingerbread people?
Yes! While gingerbread people are classic, this dough works wonderfully for any cookie cutters you love—stars, hearts, snowflakes, and more. The sturdy but tender texture keeps shapes crisp without cracking.
Final Thoughts
There’s something truly magical about baking gingerbread cookies from scratch, and this Gingerbread Cookies Recipe makes it a joyful, rewarding experience. Whether it’s your first time or you’re a seasoned pro, these cookies bring warmth, spice, and smiles to every bite. So grab your apron, roll up your sleeves, and make some delicious memories with this timeless treat!
Print
Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These classic Gingerbread Cookies offer a perfect blend of warm spices like ginger, cinnamon, and cloves combined with rich molasses to create a tender, flavorful treat that’s ideal for holiday baking or any cozy occasion. With a crisp edge and slightly soft center, these cookies are easy to prepare and fun to decorate.
Ingredients
Dry Ingredients
- 2 1/3 cups unbleached all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp fine sea salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup packed light brown sugar
- 1/2 cup unsulphured molasses (or dark molasses)
- 1 large egg (room temperature)
Instructions
- Mix Dry Ingredients: Sift the flour, ground ginger, cinnamon, baking soda, cloves, and salt into a medium bowl to ensure even distribution of spices and leavening agents.
- Beat Wet Ingredients: In a separate bowl, use an electric mixer to beat the unsalted butter, light brown sugar, and molasses on medium/high speed until the mixture becomes light and fluffy, about 2-3 minutes. Add the egg and continue beating for another minute until fully incorporated.
- Combine Dough: Add the dry ingredient mixture to the wet ingredients and beat on medium/low speed until combined. The resulting dough will be soft and moist.
- Chill Dough: Transfer dough onto a well-floured surface. If sticky, dust with flour to help pat it into a disk. Divide into three equal pieces, flatten each into a disk, wrap in plastic wrap individually, and refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 375°F (190°C) and position the rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner for easy cookie removal.
- Roll and Cut Dough: On a well-floured surface, roll out one dough disk to 1/4-inch thickness. Turn the dough frequently to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out gingerbread shapes. Collect scraps, chill, and roll again as needed.
- Bake Cookies: Place cookies on the prepared baking sheet with at least 1 inch space between them. Bake for about 9-10 minutes, or until edges just begin to brown. Remove and transfer cookies to cooling racks. Avoid over-baking to keep cookies soft.
- Repeat and Store: Repeat rolling, cutting, and baking with remaining dough. Once cooled, store cookies in an airtight container at room temperature for up to one week.
Notes
- For a firmer dough handling, chilling the dough for longer (up to 24 hours) is beneficial.
- Use unsulphured molasses for the best flavor; dark molasses works as a substitute.
- Ensure all ingredients like butter and egg are at room temperature for proper mixing.
- To decorate, let cookies cool completely before applying icing or decorations.
- These cookies freeze well; freeze baked cookies in airtight containers for up to 3 months.
