If you’re searching for that perfect cozy treat to fill your kitchen with a warm, inviting aroma, this Gingerbread Cookies Recipe is exactly what you need. Wildly popular every holiday season, these gingerbread cookies strike the perfect balance between spicy warmth and soft chewiness. From the rich, smoky molasses and bold spices to the tender, melt-in-your-mouth texture, this recipe transforms simple pantry staples into charming, heartwarming cookies you’ll want to make again and again.
Ingredients You’ll Need
These ingredients may look straightforward, but each one plays a vital role in crafting the ideal gingerbread cookie. From the spices that bring character and heat to the molasses that contributes moisture and depth, every component is essential for that flawless, festive bite.
- 3 cups all-purpose flour: The sturdy base that gives structure and keeps your cookies perfect for cutting shapes.
- 1 tsp baking soda: Helps the cookies rise gently, adding just the right amount of lightness.
- 1/2 tsp fine salt: Balances sweetness and enhances all the layered flavors.
- 1 tbsp ground ginger: Offers the star warm spice note that defines gingerbread.
- 1 tbsp ground cinnamon: Adds sweetness and complexity to the spice blend.
- 1/2 tsp ground cloves: Provides a bold kick of warmth; adjust for your spice preference.
- 3/4 cup unsalted butter (softened): Soft butter ensures tender cookies with a smooth texture.
- 3/4 cup dark brown sugar: Gives caramel sweetness and moisture, contributing to that chewy delight.
- 2/3 cup unsulphured molasses: The secret ingredient for rich flavor and a deep, dark hue.
- 1 large egg: Binds everything together, adding a little richness.
- 1 tsp vanilla extract: Intensifies all flavors and gives a warm undertone.
- 1 tsp orange zest (optional): Brightens the cookies with a festive lift.
- 1/4 tsp ground nutmeg (optional): Adds subtle cozy depth to the spice spectrum.
- Pinch of black pepper (optional): For bakery-style warmth with just a hint of heat.
How to Make Gingerbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. This step is crucial for evenly distributing the spices, so each bite bursts with balanced, warm flavor.
Step 2: Cream the Butter and Sugar
In a large bowl, beat your softened butter and dark brown sugar for about 2 to 3 minutes until the mixture becomes light and fluffy. Patience here will pay off, as this creaming creates the foundation for tender, delightfully soft cookies that aren’t dense.
Step 3: Add the Molasses and Egg
Pour in the molasses and beat until fully incorporated, filling your kitchen with that classic, irresistible gingerbread scent. Then add the egg and vanilla extract, mixing just until the dough looks smooth and glossy.
Step 4: Combine Wet and Dry Ingredients
Add your dry ingredients to the wet mixture gradually, mixing on low speed. Make sure to stop once the flour streaks disappear. Overmixing can make your gingerbread cookies tough, so gentle mixing will keep them tender and chewy.
Step 5: Chill the Dough
Divide the dough into two discs, wrap tightly with plastic wrap, and refrigerate for at least two hours or overnight. Chilling not only intensifies the flavors but it’s also the secret to cut-out gingerbread cookies that hold their shape beautifully during baking.
Step 6: Roll and Cut
Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a floured surface, roll one dough disc to about 1/4 inch thickness, then use your favorite cookie cutters to create shapes. Keep them spaced an inch apart, and if the dough feels sticky or warm, pop it into the fridge for 10 minutes before baking; this little trick really helps keep sharp edges.
Step 7: Bake and Cool
Bake smaller cookies for 8 to 10 minutes and larger ones for 10 to 12. Watch for set edges with centers that still look slightly soft — that means they will be perfectly chewy when cooled. Let them cool on the trays for 5 minutes before transferring to a wire rack to finish cooling completely, especially if you plan to decorate.
How to Serve Gingerbread Cookies Recipe
Garnishes
While these gingerbread cookies are amazing on their own, adding a sprinkle of powdered sugar or a drizzle of classic royal icing can elevate their charm. Fresh cranberries or edible glitter can also turn your gingerbread into little edible holiday masterpieces perfect for gifting or displaying.
Side Dishes
Pair your gingerbread cookies with a glass of cold milk, a warm cup of spiced tea, or even rich hot chocolate. The cozy, sweet spices in the cookies match beautifully with creamy or bold beverages for a perfect holiday snack or dessert experience.
Creative Ways to Present
Try stacking your gingerbread cookies into a festive little tower tied with ribbon, or use them as edible gift tags on holiday presents. You can also sandwich them with vanilla buttercream or cream cheese frosting for a delightful twist. The possibilities to share and enjoy this Gingerbread Cookies Recipe are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Store any leftover gingerbread cookies in an airtight container at room temperature for up to a week. Layer them with parchment paper to prevent sticking and help them maintain that perfect chewy texture.
Freezing
If you want to make these cookies ahead of time, you can freeze both the dough and the baked cookies. Wrap dough discs tightly in plastic wrap and foil, then freeze for up to 3 months. For baked cookies, store in an airtight container with parchment layers and freeze for the same duration. Just thaw at room temperature before serving or decorating.
Reheating
To bring chilled or frozen cookies back to their freshest state, warm them briefly in a low oven (about 300°F / 150°C) for 5 minutes or until just warmed through. This gently revives softness without drying them out. Perfect for serving after storage!
FAQs
Can I make gingerbread cookies without molasses?
Molasses is key to the classic gingerbread flavor and texture, but if you don’t have it, you can use dark corn syrup or honey as a substitute. Keep in mind the flavor and color might be slightly different, but the cookies will still be delicious!
How do I keep my gingerbread cookies from spreading too much?
Chilling the dough well before rolling and cutting is the best way to keep your gingerbread cookies from spreading. Also, make sure the butter is softened but not melted, and if the cut shapes get warm during handling, pop them back in the fridge before baking.
Can I add other spices to the gingerbread cookies?
Absolutely! This Gingerbread Cookies Recipe is very flexible. Feel free to add nutmeg, allspice, or even a pinch of black pepper for more warmth and complexity. Just adjust to your taste to keep the perfect balance.
What is the best way to decorate gingerbread cookies?
Royal icing is a classic choice as it hardens nicely for detailed decoration. You can also use store-bought icing, melted chocolate, candy bits, or colored sugar. Just wait until the cookies are fully cooled before decorating to avoid melting or smudging.
How long will these gingerbread cookies stay fresh?
Stored in an airtight container at room temperature, these gingerbread cookies will stay fresh for up to one week. For longer storage, freezing them is a great option that maintains their flavor and texture.
Final Thoughts
This Gingerbread Cookies Recipe is truly a holiday classic that never loses its charm. It’s a joyous way to fill your home with inviting aromas and treat your loved ones to something special and handmade. Once you try this recipe, it will undoubtedly become one of your treasured seasonal traditions, spreading warmth and sweetness for many years to come!
Print
Gingerbread Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Gingerbread Cookies, perfect for the holiday season with warm spices like ginger, cinnamon, and cloves, a rich molasses sweetness, and a tender, chewy texture. These easy-to-make cookies hold their shape beautifully thanks to a chilled dough and are ready to be decorated for festive cheer.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360 g, plus more for rolling)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp orange zest (optional for festive lift)
- 1/4 tsp ground nutmeg (optional for cozy depth)
- Pinch of black pepper (optional for subtle warmth)
Wet Ingredients
- 3/4 cup unsalted butter (170 g, softened)
- 3/4 cup dark brown sugar (packed, 150 g)
- 2/3 cup unsulphured molasses (160 g)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, orange zest, nutmeg, and black pepper if using. Set aside so the spices distribute evenly.
- Cream the butter and sugar: In a large bowl, beat the softened butter and dark brown sugar for 2 to 3 minutes until the mixture is light and fluffy, which helps create tender cookies.
- Add the molasses and egg: Beat in the molasses until fully blended, then add the egg and vanilla extract. Mix just until smooth and combined.
- Combine wet and dry ingredients: Add the dry mixture to the wet ingredients in two additions, mixing on low speed. Stop as soon as there are no streaks of flour to avoid tough cookies.
- Chill the dough: Divide the dough into two discs, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling helps the dough hold its shape and prevents spreading.
- Roll and cut: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one dough disc to about 1/4 inch (6 mm) thickness. Cut into shapes with cookie cutters and space them about 1 inch apart on the baking sheets. If the dough softens or becomes sticky, refrigerate cut shapes for 10 minutes before baking.
- Bake and cool: Bake smaller cookies for 8 to 10 minutes and larger ones for 10 to 12 minutes, until the edges are set but centers remain slightly soft. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate if desired: Ensure cookies are fully cooled before adding icing or royal icing decorations.
Notes
- Use unsulphured molasses to achieve the authentic deep flavor characteristic of gingerbread.
- Softened butter (not melted) is critical for creaming properly and producing tender, well-shaped cookies.
- Adjust cloves for spice preference: reduce to 1/4 tsp for milder flavor or keep 1/2 tsp for bold warmth.
- Chilling dough is essential to prevent cookie spreading and help with easier cutting of shapes.
- If cookies spread or lose shape, chill dough or cut shapes longer before baking.
- Remove cookies from oven slightly earlier if you prefer softer cookies, as they firm up while cooling.
