Gingerbread Cookies Recipe

Introduction

These classic gingerbread cookies are perfectly spiced and slightly chewy, making them a seasonal favorite. They are great for holiday baking and can be decorated with your favorite icing for a festive touch.

Ingredients

• 4 cups all-purpose flour (500 grams), spooned and leveled
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup unsalted butter, softened (170 grams; 1 ½ sticks)
• ¾ cup packed light or dark brown sugar (150 grams)
• ¾ cup unsulphured molasses (230 grams)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• Easy sugar cookie icing, for decorating (optional)

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until well combined. Set aside.
2. Step 2: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter until smooth. Add the brown sugar and continue to mix for 1 to 2 minutes until combined.
3. Step 3: Mix in the molasses, egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. Step 4: Add half of the dry ingredients and mix on low speed, then add the remaining half and mix until just combined. Avoid overmixing.
5. Step 5: Divide the dough in half. Place one half onto a large piece of parchment paper dusted with flour. Flatten slightly, sprinkle with more flour, then top with another piece of parchment paper. Roll the dough to ¼-inch thickness. Repeat with the second half of the dough using fresh parchment.
6. Step 6: Place both parchment sheets with dough on a baking sheet and refrigerate for at least 2 hours to firm up.
7. Step 7: Preheat the oven to 350°F (180°C) and line two to three large baking sheets with parchment paper.
8. Step 8: Remove the dough from the fridge and peel off the top parchment. Cut the dough into shapes using cookie cutters, leaving about 2 inches between cookies on the baking sheets. Use a lightly floured spatula to transfer cookies if needed. Re-roll scraps and cut more cookies.
9. Step 9: Bake the cookies for 8 to 12 minutes until the tops are set. Softer cookies usually bake around 9 minutes, but baking time may vary by cookie size.
10. Step 10: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Decorate with easy sugar cookie icing if desired.

Tips & Variations

• If you prefer a softer cookie, bake closer to 8-9 minutes; for crunchier cookies, bake up to 12 minutes.
• Chilling the dough longer enhances flavor and makes rolling easier.
• Substitute half the molasses with honey for a milder taste.
• Use different spices like cardamom or allspice to customize the flavor.
• If dough sticks while rolling, sprinkle more flour between parchment layers to prevent sticking without drying the dough.

Storage

Store cooled gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed freezer bag for up to three months. Thaw at room temperature before serving. Reheat briefly in a warm oven if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before rolling and baking. This resting period helps develop the flavors and makes the dough easier to handle.

What is the best way to prevent cookies from spreading too much?

Make sure the dough is well chilled before cutting and baking. Also, use parchment paper and avoid greasing the baking sheets, as this helps the cookies keep their shape.

Gingerbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

Classic, warmly spiced gingerbread cookies featuring a blend of cinnamon, ginger, cloves, and nutmeg. These soft yet sturdy cookies are perfect for rolling and cutting into festive shapes, then decorated with easy sugar cookie icing for a delightful holiday treat.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: Approximately 24–30 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour (spooned and leveled, 500 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• ½ teaspoon salt

Wet Ingredients

• ¾ cup unsalted butter, softened (170 grams; 1 ½ sticks)
• ¾ cup packed light or dark brown sugar (150 grams)
• ¾ cup unsulphured molasses (230 grams)
• 1 large egg (at room temperature)
• 1 large egg yolk (at room temperature)
• 2 teaspoons pure vanilla extract

For Decoration

• Easy Sugar Cookie Icing (as desired)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt until thoroughly combined. Set this dry mixture aside.
2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter until smooth and creamy. Add in the brown sugar and continue to mix for 1 to 2 minutes until the mixture is well combined and fluffy.
3. Add Wet Ingredients: Incorporate the molasses, whole egg, egg yolk, and vanilla extract into the butter mixture. Mix until fully combined, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
4. Combine Dry and Wet Mixtures: Add half of the dry ingredient mixture to the wet ingredients and mix on low speed. Then add the remaining dry ingredients and mix just until combined, avoiding overmixing.
5. Divide and Roll Dough: Split the dough into two equal portions. Place one half on a lightly floured large piece of parchment paper. Flatten it slightly with your hand, sprinkle flour on top, then cover with another large piece of parchment paper. Use a rolling pin to roll the dough to about ¼-inch thickness, rolling between the parchment papers to prevent sticking. Repeat this process with the second half of dough using two more pieces of parchment paper.
6. Chill Dough: Transfer both rolled dough sheets onto a baking sheet and refrigerate for at least 2 hours. Chilling firms the dough, making it easier to cut and helping the cookies hold their shape during baking.
7. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (180°C). Line two to three large baking sheets with parchment paper to prevent sticking and allow easy cleanup.
8. Cut Out Cookies: Remove the dough sheets from the refrigerator. Carefully peel off the top layer of parchment paper, then use a gingerbread cookie cutter (approximately 3.5 inches by 2.75 inches) to cut shapes out of the dough. Arrange the cut cookies about 2 inches apart on the lined baking sheets. If transferring is difficult, lightly flour a thin spatula to slide under the cutouts for easy movement. Collect scraps, re-roll with flour as needed, and cut more cookies.
9. Bake Cookies: Bake the cookies in the preheated oven for 8 to 12 minutes. The exact time depends on cookie size; typically 9 minutes results in a softer cookie. Watch for the tops to be set but not browned excessively.
10. Cool Cookies: Allow baked cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely, preserving their texture and preventing sogginess.
11. Decorate: Once fully cool, decorate the gingerbread cookies with easy sugar cookie icing as desired to add festive flair and additional sweetness.

Notes

• Ensure the eggs and egg yolk are at room temperature to help them incorporate smoothly.
• Use parchment paper when rolling out dough to avoid sticking and to make transferring easier.
• Chilling the dough for at least 2 hours is essential for ease of handling and for cookies to maintain shape during baking.
• Flour the rolling surface and rolling pin lightly but avoid adding too much flour, which can toughen the cookies.
• Adjust baking time based on cookie size; smaller cookies require less time, larger cookies more.
• Leftover scraps can be rerolled but may yield slightly tougher cookies if overworked.
• Molasses type (light or dark) affects the flavor depth; unsulphured molasses is preferred for its smoother taste.
• Store cookies in an airtight container to maintain freshness and softness for several days.

Keywords: gingerbread cookies, holiday cookies, spiced cookies, molasses cookies, Christmas baking, festive cookie recipes