Print

Gingerbread Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

These classic Gingerbread Cookies are perfectly spiced with ground ginger, cinnamon, allspice, and cloves, delivering festive warmth and a delightful chewy texture. Easy to prepare with a rich molasses flavor, these cookies are ideal for holiday celebrations and decorating with icing or buttercream.

Ingredients

Dry Ingredients

  • 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Wet Ingredients

  • 10 Tablespoons (142g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2/3 cup (160ml; about 200g) unsulphured or dark molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla bean paste

Optional

  • Easy cookie icing, royal icing, or cookie buttercream for decorating

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, allspice, and cloves until fully combined. Set this mixture aside.
  2. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for 1 minute until smooth and creamy. Add the brown sugar and molasses, then beat on medium-high speed until the mixture is combined and creamy. Scrape down the bowl sides as needed to incorporate all ingredients.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla bean paste on high speed for 2 full minutes, scraping down the bowl as needed. Note that the butter mixture may appear separated at this stage, which is normal.
  4. Incorporate Dry Mix: Add the dry flour mixture to the wet ingredients and beat on low speed until just combined. The dough will be thick and slightly sticky.
  5. Chill the Dough: Divide the dough into two equal parts and shape each into a disc. Wrap tightly with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days. Chilling is essential for manageable dough and optimal texture.
  6. Prepare for Baking: Preheat the oven to 350°F (177°C). Line 2-3 baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Roll Out Dough: Remove one chilled dough disc from the fridge. Generously flour your work surface, rolling pin, and hands. Roll the dough to about 1/4-inch thickness. The dough may crack; lift and rotate it frequently to prevent tearing, and use your fingers to press cracks together. Cut into desired shapes, placing them one inch apart on the prepared sheets. Repeat with the leftover dough and scraps.
  8. Bake Cookies: Bake at 350°F for 9-10 minutes. For smaller cutters (4 inches), bake about 11 minutes. Rotate baking sheets halfway through baking to counteract oven hot spots. Baking longer results in a crispier cookie; shorter baking yields chewier texture.
  9. Cool and Decorate: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate with icing or buttercream if desired.
  10. Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is mandatory to ensure easier rolling and a better texture in the finished cookies.
  • Use unsulphured or dark molasses for the best flavor; avoid blackstrap molasses as it’s too bitter.
  • If dough cracks while rolling, lift and rotate frequently; re-roll scraps to minimize waste.
  • Baking time adjusts based on cookie size, influencing softness or crunchiness.
  • Decorate completely cooled cookies to prevent icing from melting.

Find it online: https://recipeplenty.com/gingerbread-cookies-recipe/