Get ready to bake the most delicious gingerbread cookies recipe you’ve ever tasted! This classic recipe delivers everything you love about holiday cookies: soft, chewy centers with perfectly crisp edges. Each bite bursts with a warm, balanced spice blend, making them a true festive favorite. You’ll love how simple it is to create these beautiful, aromatic treats perfect for sharing or decorating.
Why You’ll Love These Gingerbread Cookies
This particular gingerbread cookies recipe is a holiday game-changer for several reasons:
- The dough is incredibly easy to handle, even for beginners.
- Each cookie boasts a perfectly spiced flavor that’s not overpowering.
- You’ll enjoy a delightful soft and chewy texture in every bite.
- The edges are slightly crisp, offering a pleasant contrast.
- These cookies are ideal for decorating, making them perfect for family fun.
Ingredients
Gather these simple ingredients to create your festive gingerbread:
- 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 (do not use blackstrap; I prefer Grandmas brand), 1 large egg, at room temperature, 1 teaspoon pure vanilla extract.
- Optional Icing: Easy cookie icing, royal icing, or cookie buttercream for decorating.
Notes & Substitutions
Always spoon and level your flour, never scoop directly from the bag. This prevents adding too much flour, which can make cookies tough. For optimal flavor and texture, it’s recommended to understand the differences between unsulphured and blackstrap molasses. Use unsulphured or dark molasses, not blackstrap, for the best flavor and texture in your gingerbread cookies. Ensuring your butter and egg are at room temperature is crucial for proper emulsion, creating a smooth, cohesive dough. Feel free to adjust the spice blend to your liking, adding a pinch more ginger or cinnamon if desired. For a dairy-free option, substitute unsalted butter with a high-quality vegan butter stick.
Equipment
Having the right tools makes baking these gingerbread cookies a breeze:
- Large mixing bowls for combining ingredients.
- An electric mixer (handheld or stand mixer with paddle attachment) for creaming butter and sugar.
- Baking sheets lined with parchment paper or silicone baking mats.
- A rolling pin, an adjustable one is recommended for consistent thickness.
- Your favorite cookie cutters, especially gingerbread people shapes.
- A wire cooling rack for cooling baked cookies completely.
Instructions for Perfect Gingerbread Cookies
Follow these steps for a delightful batch of gingerbread cookies recipe:
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves. Set this dry mixture aside for later.
- Cream Butter: In a separate large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter for 1 minute on medium speed until it is completely smooth and creamy.
- Add Sugars and Molasses: Add the brown sugar and molasses to the creamed butter. Beat on medium-high speed until the mixture is combined and creamy, scraping down the sides and bottom of the bowl as needed to ensure everything is incorporated.
- Beat in Egg and Vanilla: Next, beat in the room temperature egg and pure vanilla extract on high speed for 2 full minutes. Don’t worry if the mixture appears to separate a little; that’s perfectly normal. Remember to scrape down the sides and bottom of the bowl.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Beat on low speed until just combined. The cookie dough will be quite thick and slightly sticky at this stage.
- Chill Dough (Crucial Step): Divide the dough in half. Place each half onto a large piece of plastic wrap, wrap tightly, and pat down to create a disc shape. Chill these discs in the refrigerator for at least 3 hours, or up to 3 days. Chilling is absolutely mandatory for this gingerbread cookies recipe to prevent spreading. I often chill mine overnight for best results.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. This is always recommended for even baking and easy cleanup.
- Roll the Dough: Remove one disc of chilled cookie dough from the refrigerator. Generously flour your work surface, your hands, and the rolling pin. Roll out the dough disc until it is uniformly 1/4-inch thick. The dough may crack or crumble initially; gently use your fingers to meld cracking edges back together and rotate the dough as you roll.
- Cut Shapes: Cut the rolled dough into your desired shapes using cookie cutters. Place the cut shapes about 1 inch apart on the prepared baking sheets. Gather and re-roll the dough scraps until all the dough is shaped. Repeat this process with the second dough disc.
- Bake: Bake the cookies for approximately 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. For larger than 4-inch cutters, bake for about 11 minutes. Rotate the pan halfway through the baking time to ensure even cooking, as ovens can have hot spots. Keep in mind that longer baking results in harder, crunchier cookies. For soft gingerbread cookies, stick to these suggested times.
- Cool and Decorate: Allow the baked cookies to cool for 5 minutes on the baking sheet before carefully transferring them to a wire cooling rack to cool completely. Once entirely cool, decorate them as desired with your chosen icing.
Pro Tips & Troubleshooting
Chill the dough adequately for at least 3 hours. This prevents spreading and helps maintain cookie shape. Generously flour your work surface, hands, and rolling pin to prevent sticking. Re-flour as needed during rolling. Avoid overbaking your gingerbread cookies. Follow suggested times for soft, chewy results. Handle warm cookies gently; they firm up as they cool. If cookies spread, ensure your dough was properly chilled and avoid overworking it. If cookies turn out hard, you likely overbaked them; reduce baking time next time. For sticky dough, add a tiny bit more flour, sparingly, or ensure it’s sufficiently chilled.
Serving, Storage, & Variations
Serving Suggestions
Serve these delicious gingerbread cookies recipe creations plain or beautifully decorated. They pair wonderfully with a warm mug of hot cocoa, coffee, or tea. Enjoy them as a festive dessert or a delightful snack during the holiday season.
Storage Instructions
Store your baked gingerbread cookies covered in an airtight container at room temperature. They will stay fresh and delicious for up to 1 week.
Freezing Instructions
You can freeze unbaked dough discs for up to 3 months. Thaw them overnight in the refrigerator before rolling and baking. Baked gingerbread cookies, decorated or plain, also freeze well for up to 3 months. Thaw at room temperature.
Variations
Get creative with your gingerbread cookies recipe! Use different cookie cutter shapes like stars, snowflakes, or trees. Decorate with various icings such as royal icing, a simple glaze, or cookie buttercream. For a brighter flavor, add a teaspoon of fresh orange or lemon zest to the dough. Incorporate finely chopped candied ginger for an extra kick. Please note, this dough is not suitable for constructing gingerbread houses due to its soft texture.
Nutrition Information
Below is an estimated nutritional breakdown for one 4-inch cookie from this gingerbread cookies recipe. Please remember that values can vary based on exact ingredient brands and portion sizes.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 160 kcal |
| Total Fat | 6g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 100mg |
| Total Carbs | 25g |
| Dietary Fiber | 1g |
| Total Sugars | 15g |
| Protein | 2g |
Serving size: 1 four-inch cookie. Estimate based on 24 cookies per batch.
Frequently Asked Questions
Can I halve the recipe?
Yes, you can halve this gingerbread cookies recipe. For the egg, whisk a large egg and use half of it (about 2 tablespoons).
What kind of molasses should I use?
Always use unsulphured or dark molasses for the best flavor and consistency. Avoid blackstrap molasses, as it has a strong, bitter taste.
Why is my dough sticky?
Your dough might be sticky if it wasn’t chilled long enough or if your flour wasn’t measured correctly. Ensure proper chilling time and use the spoon-and-level method for flour.
Why did my cookies spread or get hard?
Spreading usually occurs if the dough wasn’t chilled or was overworked. Hard cookies result from overbaking; reduce your bake time slightly next time.
How do I prevent cracking when rolling?
Chilled dough can be stiff. Rotate the dough as you roll, and use your fingers to gently meld any cracking edges back together.
Conclusion
Baking this classic gingerbread cookies recipe is a cherished holiday tradition, and now you have all the tools to master it. With their irresistibly soft centers, crisp edges, and perfectly spiced flavor, these cookies are sure to bring joy to your home. Don’t hesitate to embark on this delightful baking adventure. We can’t wait to see your festive creations and hear how much you loved making this easy, beginner-friendly recipe!
