Welcome to your new favorite holiday tradition! This classic gingerbread recipe delivers wonderfully soft and chewy cookies every single time. Filled with the warm, inviting scent of festive spices, these gingerbread delights are surprisingly easy to make. Get ready to bake a batch of pure holiday magic that everyone will adore.
Why You’ll Love This Gingerbread Recipe
This isn’t just any cookie; it’s a delightful experience that brings joy to your kitchen.
- You’ll achieve perfectly soft centers with just the right amount of chew and crisp edges.
- The cookies boast a rich, perfectly balanced blend of classic warming spices.
- The dough is incredibly easy to handle and roll, making the baking process smooth.
- These cookies are fantastic for decorating with family, creating cherished memories.
- They are absolutely perfect for adding a festive touch to any holiday cookie platter.
Ingredients
Gather your simple ingredients to create these delightful gingerbread cookies. Make sure everything is measured accurately for the best results. This gingerbread recipe relies on fresh, quality components for that irresistible holiday flavor.
- 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 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: easy cookie icing, royal icing, or cookie buttercream
Notes & Substitutions
For the best flavor, use unsulphured or dark molasses, never blackstrap molasses. Blackstrap has a bitter taste that isn’t ideal for sweet cookies. Always ensure your butter and egg are at room temperature; this helps them cream together smoothly. Measure your flour by spooning it into the cup, then leveling it off, rather than scooping directly from the bag. You can halve an egg by whisking it, then using half the volume. Feel free to adjust the spices to match your personal taste preferences.
According to studies, ginger and cinnamon offer various health benefits, including anti-inflammatory properties and immune support. health benefits of ginger and cinnamon
Equipment
You likely have most of these essential tools in your kitchen already. Having the right equipment makes baking this gingerbread recipe a breeze.
- Large mixing bowls
- Handheld or stand mixer
- Measuring cups and spoons
- Whisk
- Rolling pin (adjustable recommended)
- Gingerbread cookie cutters
- Parchment paper or silicone baking mats
- Baking sheets
- Cooling rack
The Best Soft & Chewy Gingerbread Cookies
Ingredients
Equipment
Method
- Whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves in a large bowl. Set aside.
- In a large mixing bowl, beat softened butter until creamy, about 1 minute.
- Add brown sugar and molasses, and beat on medium-high speed until combined and fluffy.
- Beat in egg and vanilla extract on high speed for 2 minutes until smooth.
- Gradually mix in dry ingredients on low speed until dough forms. It should be thick and slightly sticky.
- Divide dough in half, wrap each half in plastic wrap, and flatten into discs. Chill for at least 3 hours or overnight.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Roll out dough to 1/4-inch thickness on a floured surface. Cut into shapes using cookie cutters.
- Place cookies 1 inch apart on baking sheets and bake for 9–10 minutes (8 for smaller shapes, 11 for larger).
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Instructions
Let’s bake some delicious gingerbread cookies! This step-by-step guide ensures a perfect batch every time. This easy gingerbread recipe is designed for beginners.
- 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 mixture aside for later.
- Cream Wet Ingredients: In a separate large bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment. Beat the softened unsalted butter for 1 minute on medium speed until it’s completely smooth and creamy.
- Add the brown sugar and molasses to the butter. Beat on medium-high speed until the mixture is well combined and creamy. Remember to scrape down the sides and bottom of the bowl as needed to ensure everything mixes evenly.
- Next, beat in the large egg and pure vanilla extract on high speed for a full 2 minutes. Scrape down the sides and bottom of the bowl again. Don’t worry if the mixture looks slightly separated; this is normal.
- Form Dough: Gradually add the reserved dry flour mixture to the wet ingredients. Beat on low speed until everything is just combined. The cookie dough will be quite thick and slightly sticky at this stage.
- Divide the dough in half and place each portion onto a large piece of plastic wrap. Wrap each half tightly and gently pat it down to form a disc shape.
- Chill Dough: Chill these dough discs in the refrigerator for a minimum of 3 hours, or even better, overnight. Chilling is crucial for this gingerbread recipe, preventing your cookies from spreading too much during baking. You can chill the dough for up to 3 days.
Chilling cookie dough helps solidify the fat, which prevents excessive spreading during baking and ensures a better cookie shape and texture.
benefits of chilling cookie dough
- Prepare for Baking: When ready to bake, 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 cookies to prevent sticking.
- Roll & Cut Dough: Remove one disc of chilled cookie dough from the refrigerator. Generously flour your work surface, your hands, and your rolling pin. Roll out the dough disc until it is uniformly 1/4-inch thick. The dough might crack and be a bit crumbly at first; this is normal. Pick it up and rotate it as you roll, using your fingers to press any cracking edges back together. The first few rolls are the hardest, but re-rolling scraps is easier.
- Use your favorite gingerbread cookie cutters to cut out shapes.
- Carefully place the cut-out shapes about 1 inch apart on your prepared baking sheets.
- Gather any dough scraps, re-roll them, and cut out more shapes until all the dough from the first disc is used.
- Repeat this process with the second disc of dough.
- Bake Cookies: Bake the cookies for approximately 9-10 minutes. Adjust the baking time based on your cookie cutter size: smaller cookies (under 4 inches) will bake in about 8 minutes, while larger ones (over 4 inches) may need about 11 minutes. Rotate the pan halfway through baking if your oven has hot spots. Remember, the longer they bake, the harder and crunchier they’ll become. For soft gingerbread cookies, stick closely to these suggested bake times.
- Cool & Decorate: Allow the cookies to cool for 5 minutes directly on the baking sheet after baking. This helps them firm up before moving.
- Transfer the slightly cooled cookies to a wire cooling rack to cool completely.
- Once the cookies are entirely cool, decorate them as desired with icing or sprinkles.
Pro Tips & Troubleshooting
Achieving perfect gingerbread cookies is easy with these simple tips.
- Prevent Spreading: Ensure your dough is thoroughly chilled for at least 3 hours, preferably overnight. This is crucial for maintaining cookie shape.
- Sticky Dough: If your dough feels sticky while rolling, don’t hesitate to use ample flour on your work surface, your hands, and your rolling pin.
- Hard Cookies: Avoid over-baking! For soft and chewy centers, stick to the suggested bake times and remove cookies when edges are just set.
- Crumbly Dough: When re-rolling scraps, do so gently. Press the edges together firmly with your fingers to help the dough coalesce.
- Always use good quality unsulphured or dark molasses for the best, richest flavor in your gingerbread recipe.
Serving, Storage, & Variations
These gingerbread cookies are perfect for so many occasions!
Serving Suggestions: Pair these warm, spiced cookies with a hot cup of coffee, tea, or cocoa. They make a lovely addition to holiday cookie platters or as a thoughtful homemade gift.
Decorating Ideas: Get creative with decorating! Use different colors of royal icing, sprinkles, or even edible glitter. Simple outlines or full flood icing designs both look fantastic.
Room Temperature Storage: Store your baked and decorated or undecorated cookies in an airtight container at room temperature for up to 1 week.
Freezing Baked Cookies: You can freeze baked cookies, either decorated or undecorated, for up to 3 months. Place them in a single layer on a baking sheet to flash freeze, then transfer to an airtight freezer-safe bag or container. Thaw at room temperature.
Freezing Dough: Unbaked dough discs can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and baking.
Flavor Variations: While these are classic gingerbread cookies, you can explore other gingerbread-inspired treats like gingerbread loaf or muffins using a similar spice blend.
Important Note: This particular gingerbread recipe is designed for soft, chewy cookies and is not suitable for constructing gingerbread houses, as the cookies are too delicate.
Nutrition (per cookie, estimate)
This is an estimated nutritional breakdown for one 4-inch gingerbread cookie, without icing.
| Nutrient | Amount |
|---|---|
| Calories | ~180-200 |
| Fat | ~7-9g |
| Carbohydrates | ~28-32g |
| Protein | ~2-3g |
Please note that exact values may vary based on specific ingredients and serving sizes.
FAQ
Can I freeze gingerbread dough?
Yes, you can freeze unbaked gingerbread dough discs, tightly wrapped, for up to 3 months. Thaw them in the refrigerator overnight before rolling.
What kind of molasses should I use?
Always use unsulphured or dark molasses for this gingerbread recipe. Avoid blackstrap molasses, as it has a bitter flavor that will affect your cookies.
How do I prevent my gingerbread cookies from spreading?
Thoroughly chill your dough for at least 3 hours, or preferably overnight. This prevents the butter from melting too quickly in the oven.
Why is my gingerbread dough sticky or crumbly?
Dough can be sticky if not enough flour is used during rolling. If it’s crumbly, it might be too cold; let it sit for a few minutes before rolling, or gently press edges together.
How long do gingerbread cookies stay fresh?
Baked gingerbread cookies will stay fresh when stored in an airtight container at room temperature for up to one week.
Can I use different sized cookie cutters?
Absolutely! Just adjust the baking time accordingly. Smaller cutters need less time (around 8 minutes), while larger ones require a bit more (around 11 minutes).
Conclusion
There’s nothing quite like the aroma and taste of homemade gingerbread cookies during the holidays. This simple gingerbread recipe guarantees a batch of soft, chewy, and perfectly spiced treats that will fill your home with cheer. We encourage you to bake a batch today and savor these delicious moments with your loved ones. Happy baking!
