If you have a soft spot for cozy, spiced treats that taste like the warmth of the holiday season in one bite, then this Gingerbread Cookies Recipe will quickly become your go-to favorite. It brings together a perfectly balanced blend of fragrant spices like ginger and cinnamon with the rich molasses sweetness that makes these cookies irresistibly tender and flavorful. Whether you’re decorating these charming cutouts with icing and candies or just enjoying them plain with a glass of milk, this recipe promises to fill your kitchen with nostalgia and delight for every bite.
Ingredients You’ll Need
The magic of this Gingerbread Cookies Recipe lies in its simple, well-chosen ingredients that come together to form the perfect harmony of taste, texture, and festive color. Each component plays its part, from the warm spices that infuse the dough with character to the molasses that gives the cookies their signature deep hue and chewy softness.
- 3 cups all-purpose flour: Provides the structure needed for sturdy yet tender cookies.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a light texture.
- ¼ teaspoon salt: Balances and enhances the sweetness and spice.
- 2 teaspoons ground ginger: The star spice that packs a flavorful punch.
- 1 teaspoon cinnamon: Adds warmth and depth to the flavor profile.
- ¼ teaspoon ground cloves: Contributes a subtle, aromatic intensity.
- ¼ teaspoon ground nutmeg: Offers a sweet, nutty undertone.
- ¾ cup unsalted butter (room temperature): Ensures richness and tender crumb.
- ¾ cup firmly packed light brown sugar: Adds sweetness and a slight molasses flavor.
- ½ cup unsulphured molasses: The heart of gingerbread, imparting moisture and that deep caramel color.
- 1 large egg (room temperature): Binds ingredients together, contributing to the cookie’s softness.
- 1 teaspoon vanilla extract: Enhances all the warm flavors and aroma.
- Royal icing (or easy sugar cookie icing): Perfect for decorating and adding a festive touch.
How to Make Gingerbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg in a large bowl. This ensures your spices are evenly distributed, giving every cookie that perfect burst of flavor.
Step 2: Cream Butter, Sugar, and Molasses
Using a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and molasses on medium speed until fluffy, which usually takes about 3 to 5 minutes. This step is essential for creating a light texture while deeply incorporating that rich molasses flavor.
Step 3: Incorporate Egg and Vanilla
Add in the egg and vanilla extract to the creamed mixture, then mix just until everything is combined. Scrape down the sides of the bowl to make sure all ingredients blend smoothly, giving a homogenous dough ready for the next phase.
Step 4: Combine Wet and Dry Ingredients
With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients. This slow incorporation prevents flour clouds and helps the dough form properly without becoming overworked, resulting in tender cookies.
Step 5: Chill the Dough
Divide the dough into two halves, form each into a disc, and wrap tightly in plastic wrap. Refrigerate for about 4 hours or overnight. Chilling really matters here—it tames the dough’s stickiness and ensures your cutouts hold their shape perfectly when baked.
Step 6: Preheat Oven and Prepare Baking Sheets
When you are ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats, so your gingerbread cookies bake evenly without sticking.
Step 7: Roll Out and Cut the Dough
On a lightly floured surface, roll out one chilled dough disc to roughly ¼-inch thick. If the dough cracks, cover and let it rest for 5 to 10 minutes to regain pliability. Use floured cookie cutters in your favorite festive shapes, transferring each cutout carefully onto the prepared baking sheets. Remember to leave about an inch of space between each cookie.
Step 8: Bake the Cookies
Bake each tray for about 10 minutes, or until the edges are just firm. Allow the cookies to cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely—cooling is key for ensuring that they firm up the right way without losing chewiness.
Step 9: Decorate
Once fully cooled, load your royal icing or sugar cookie icing into a piping bag fitted with a small round tip, or simply snip the end off. Pipe your decorative patterns, then add sprinkles or candies while the icing is still wet. Let the icing dry undisturbed for 1 to 2 hours for the best finish.
How to Serve Gingerbread Cookies Recipe
Garnishes
Enhance your gingerbread cookies by dusting them lightly with powdered sugar, or decorating with festive colored icings and miniature candies. These embellishments not only make the cookies visually appealing but also add a delightful textural contrast.
Side Dishes
Serve your gingerbread cookies alongside a warm cup of spiced tea, hot chocolate, or mulled cider. The warm beverages complement the spices beautifully while transforming a simple snack into a cozy moment of joy.
Creative Ways to Present
Turn your Gingerbread Cookies Recipe into a stunning display by arranging the cookies on a holiday-themed platter or placing them in clear cellophane bags tied with festive ribbons as charming edible gifts. You can also string holes into your larger cookies before baking to create edible holiday ornaments.
Make Ahead and Storage
Storing Leftovers
Keep any leftover gingerbread cookies in an airtight container at room temperature for up to a week. This will maintain their lovely balance of softness and crunch, keeping them fresh for sharing or snacking later.
Freezing
You can freeze the unbaked dough disks wrapped tightly in plastic wrap for up to 3 months. When ready, thaw in the fridge overnight and proceed with rolling and cutting. Baked cookies freeze well too—simply layer them between pieces of parchment in an airtight container and freeze for up to 2 months.
Reheating
To enjoy your gingerbread cookies warm, pop them in a preheated 300°F oven for 5 minutes. This will gently warm them without drying out the texture, reviving that freshly baked feeling.
FAQs
Can I make this Gingerbread Cookies Recipe vegan?
Absolutely! Swap the butter for a vegan butter substitute, replace the egg with a flax or chia egg, and ensure your icing is vegan-friendly. The spices and molasses remain the delicious heart of the recipe.
Why do I need to chill the dough?
Chilling solidifies the fats and allows the flour to hydrate evenly, which helps the dough firm up and prevents spreading during baking. It’s crucial for getting those beautiful crisp edges while maintaining chewy centers.
What is the best way to roll out sticky dough?
If your dough is sticky, try chilling it longer or sprinkling just a bit of flour on your rolling surface and rolling pin. Work gently and avoid adding too much flour, which can toughen the cookies.
Can I use different spices in this Gingerbread Cookies Recipe?
Of course! Feel free to adjust the spice blend to your taste—some like adding a pinch of cardamom or allspice to create a unique twist. Just keep the balance to avoid overwhelming the ginger flavor.
How long do decorated gingerbread cookies last?
When decorated and stored properly in an airtight container, gingerbread cookies typically stay fresh for about one week, making them a great advance treat or gift.
Final Thoughts
There’s something truly heartwarming about making this Gingerbread Cookies Recipe. From the inviting aroma during baking to the first joyful bite, it’s a recipe that feels like a hug from your own kitchen. So gather your ingredients, roll up your sleeves, and make these timeless treats to share with friends and family—they’re bound to become a cherished tradition in your home.
Print
Gingerbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 50 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic gingerbread cookie recipe features tender, spiced cookies flavored with ground ginger, cinnamon, cloves, and nutmeg, sweetened with molasses and brown sugar. Perfectly chilled and rolled, these cookies are cut into festive shapes, baked to golden perfection, and decorated with royal icing and sprinkles for a festive holiday treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ¾ cup unsalted butter, room temperature (170g)
- ¾ cup firmly packed light brown sugar (165g)
- ½ cup unsulphured molasses (120mL)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (5mL)
For Decorating
- Royal icing or easy sugar cookie icing
- Sprinkles and/or candies (optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg to ensure even distribution of spices and leavening.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the room temperature unsalted butter, light brown sugar, and molasses on medium speed until the mixture becomes fluffy and well combined, about 3 to 5 minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture and continue mixing until fully incorporated. Scrape down the sides of the bowl and mix once more to ensure all ingredients are evenly combined.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the flour and spice mixture to the wet ingredients until a cohesive dough forms, being careful not to overmix.
- Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly with plastic wrap and refrigerate for about 4 hours or overnight. This step is crucial as the dough is soft and sticky when not chilled.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll Out Dough: On a lightly floured surface, roll out one disk of chilled dough to approximately ¼-inch thickness. If the dough cracks, cover and let it rest for 5 to 10 minutes before continuing.
- Cut Out Cookies: Dip your cookie cutters in flour, then cut out shapes from the rolled dough, typically 2½ to 4 inches in size. Transfer cutouts to the prepared baking sheets, spacing them about one inch apart. Re-roll scraps and continue cutting until all dough is used.
- Bake Cookies: Bake each sheet separately for 10 minutes, until cookies are set and edges are firm. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Icing: Fill a piping bag fitted with a small round tip or a snipped-off tip with royal icing or your preferred sugar cookie icing.
- Decorate Cookies: Pipe desired decorations onto the cooled cookies. While the icing is still wet, attach sprinkles or candies for added visual interest.
- Dry and Set: Allow the decorated cookies to sit at room temperature for 1 to 2 hours, or until the icing is fully dry and set.
Notes
- Chilling the dough is essential for handling and to prevent the dough from spreading during baking.
- If dough cracks while rolling, letting it rest for a few minutes softens it for easier rolling.
- Use parchment paper or silicone baking mats to prevent sticking and for easier cleanup.
- Decorate cookies once fully cooled to avoid melting the icing.
- Store decorated cookies in an airtight container to maintain freshness.
