Gingerbread Cookies
Soft, spiced, and full of holiday flavor—these gingerbread cookies are a must-bake treat. Sweetened with molasses and brown sugar, balanced with warm spices, and finished with a soft yet crisp bite, they’re perfect for decorating or enjoying as is.
Equipment
- 2 Large mixing bowls
- 1 Hand or Stand Mixer (with paddle attachment)
- 1 Whisk
- 1 Rolling Pin
- Plastic Wrap (for chilling dough)
- 2–3 Baking Sheets
- Parchment paper or silicone baking mats
- Cooling Rack
- Gingerbread Cookie Cutters
Ingredients
- 3 ½ cups 440 g all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 10 tablespoons 142 g unsalted butter, softened
- ¾ cup 150 g packed light or dark brown sugar
- ⅔ cup 160 ml / ~200 g unsulphured or dark molasses (not blackstrap)
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- Optional: icing or buttercream for decorating
Instructions
- Mix the Dry Ingredients: Start by preparing the foundation for your cookie dough. In a large mixing bowl, combine 3 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, ½ teaspoon of allspice, and ½ teaspoon of ground cloves. Use a whisk to blend everything evenly. This ensures that the spices are distributed throughout the flour, giving every cookie consistent flavor. Set this bowl aside for later.
- Cream the Butter: Take 10 tablespoons of unsalted butter that has been softened to room temperature. Place it in a large mixing bowl. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute. Stop occasionally to scrape down the sides and bottom of the bowl so all butter becomes smooth and creamy. Properly creamed butter creates a light, tender texture in your cookies.
- Add Sweeteners: To the creamed butter, add ¾ cup of packed light or dark brown sugar and ⅔ cup of unsulphured or dark molasses. Beat these together on medium-high speed until the mixture is smooth, thick, and fully combined. Scrape the bowl often to ensure nothing sticks to the sides. The molasses gives these cookies a rich, deep sweetness and a characteristic chewy texture.
- Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon of pure vanilla extract to the butter mixture. Beat on high speed for 2 full minutes. Don’t worry if the butter looks slightly separated during this step—it will come together once the flour is added. This step helps emulsify the mixture and gives your cookies structure.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture from Step 1 into the wet ingredients. Mix on low speed until just combined. The dough will be thick, slightly sticky, and pliable. Be careful not to overmix; overmixing can make cookies tough.
- Form Dough Discs: Divide the dough into two equal portions. Place each half onto a large sheet of plastic wrap. Wrap each portion tightly and gently press down to form a flat disc. This shape makes rolling the dough easier later. Chilling the dough is mandatory—refrigerate for at least 3 hours, or up to 3 days. Overnight chilling is ideal as it allows flavors to develop and makes the dough easier to roll.
- Prepare for Rolling: When ready to bake, preheat your oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone mats. Lightly flour your work surface, rolling pin, and hands to prevent sticking.
- Roll Out the Dough: Remove one chilled dough disc from the refrigerator. Place it on the floured surface. Using a rolling pin, roll the dough to approximately ¼-inch thickness. The dough may crack at the edges—use your fingers to gently press cracks back together, and rotate the dough frequently to maintain an even shape. Re-roll scraps to maximize dough usage.
- Cut Out Shapes: Use your favorite gingerbread cookie cutters to cut shapes from the rolled dough. Place the cut cookies about 1 inch apart on the prepared baking sheets to allow room for spreading. Continue rolling and cutting until all the dough is used.
- Bake the Cookies: Place the baking sheet in the preheated oven. Bake for 9–10 minutes for 4-inch cookies. Smaller cookies may take 8 minutes, and larger cookies may need 11 minutes. Keep an eye on your cookies—baking times can vary depending on your oven and cookie thickness. Cookies are done when the edges are firm, but the centers are still slightly soft.
- Cool the Cookies: Allow the cookies to rest on the baking sheet for 5 minutes. This lets them firm up slightly so they don’t break when transferring. Use a spatula to transfer the cookies to a wire cooling rack and let them cool completely before decorating.
- Decorate (Optional): Once cooled, you can decorate with royal icing, cookie icing, or buttercream. This step is optional but adds festive flair. For a simpler approach, leave them plain to enjoy the rich, spiced flavor.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, baked or unbaked cookie dough discs can be frozen for up to 3 months. Thaw dough discs overnight in the refrigerator before rolling and baking.
Notes
- Chill the Dough Properly: Chilling for at least 3 hours (or overnight) is essential to prevent spreading and ensure clean cookie shapes.
- Adjust Spices to Taste: If you prefer a milder flavor, reduce ginger or cinnamon slightly; for bolder cookies, add a pinch more of allspice or cloves.
- Use Quality Molasses: Dark, unsulphured molasses provides richer flavor and natural sweetness. Avoid blackstrap molasses—it’s too bitter for cookies.
- Avoid Overmixing: Once you combine wet and dry ingredients, mix only until incorporated to prevent dense cookies.
- Re-roll Dough Scraps: Don’t waste dough; re-roll scraps to maximize yield, but roll gently to maintain cookie texture.
- Baking Sheet Tips: Always use parchment paper or silicone mats to prevent sticking and promote even baking.
- Cookie Thickness Matters: Roll dough evenly to ¼-inch for ideal soft centers and crisp edges. Thicker cookies require slightly longer baking.
- Decorating Options: Wait until cookies are completely cool before decorating to prevent icing from melting or sliding.
