Gingerbread Cookies

These Gingerbread Cookies are soft, chewy, and perfectly spiced with warm cinnamon, ginger, and molasses. Whether you’re making festive cut-out cookies for decorating or simple drop cookies for snacking, this classic holiday treat is a must-have for the season!

Why You’ll Love This Recipe

• Perfectly spiced – A balanced blend of ginger, cinnamon, and cloves for that signature holiday flavor.
• Soft and chewy texture – Stays moist with just the right amount of chew.
• Great for decorating – Holds its shape well for cut-out designs.
• Make-ahead friendly – Dough can be made in advance for easy baking.
• Festive and fun – A must-have Christmas cookie tradition!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Brown sugar
• Molasses
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Nutmeg (optional)
• Salt

Directions

1. Mix wet ingredients – In a large bowl, beat butter and brown sugar until fluffy. Add molasses, egg, and vanilla, mixing until smooth.
2. Combine dry ingredients – In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
3. Form the dough – Gradually mix the dry ingredients into the wet ingredients until a dough forms.
4. Chill the dough – Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll and cut – Roll out the dough on a floured surface to about ¼-inch thickness. Cut into desired shapes using cookie cutters.
7. Bake – Place cookies on the baking sheet and bake for 8-10 minutes, or until edges are set.
8. Cool and decorate – Let cookies cool before decorating with icing or sprinkles.

Servings and Timing

• Servings: About 24 cookies
• Prep time: 15 minutes
• Chill time: 1 hour
• Cook time: 10 minutes
• Total time: 1 hour 25 minutes

Variations

• Crispier Cookies – Roll dough thinner and bake 1-2 minutes longer.
• Extra Chewy – Use an extra tablespoon of molasses for a softer texture.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend.
• Spiced-Up Version – Add a pinch of black pepper for extra warmth.
• Decorated Gingerbread Men – Use royal icing for fun designs.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 1 week.
• Refrigerator: Keeps for up to 2 weeks.
• Freezer: Freeze dough or baked cookies for up to 3 months.
• Reheating: Let cookies come to room temperature before serving.

FAQs

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much and helps with rolling.

Can I use blackstrap molasses?

No, it’s too bitter. Use regular unsulphured molasses for the best flavor.

How do I make the dough less sticky?

Dust your hands and rolling pin with flour while working with the dough.

What’s the best icing for decorating?

Royal icing works best for intricate designs, but a simple glaze is great too.

Can I make these cookies ahead of time?

Yes! The dough can be refrigerated for up to 2 days before baking.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I use honey instead of molasses?

Molasses gives the best flavor, but honey can be substituted in a pinch.

Can I make these into drop cookies?

Yes! Just scoop and bake instead of rolling and cutting.

What pairs well with gingerbread cookies?

They’re great with hot cocoa, coffee, or a glass of milk.

Can I use margarine instead of butter?

Yes, but butter gives the best flavor and texture.

Conclusion

These Gingerbread Cookies are a holiday favorite, packed with warm spices and just the right amount of sweetness. Whether you decorate them or enjoy them plain, they’re a must-bake treat for the season. Try them today and bring the festive flavors of gingerbread to your kitchen!

Print