Why make this recipe
Gingerbread cookies are a timeless holiday treat: warmly spiced, slightly chewy, and endlessly fun to cut into shapes and decorate. This Gingerbread Cookie Recipe delivers classic flavor with straightforward steps, making it ideal for bakers of all levels. If you enjoy festive baking traditions, you might also like Christmas Gingerbread Cookies for more decorating inspiration.
introduction
This Gingerbread Cookie Recipe balances molasses and spices for a cozy, aromatic cookie that’s perfect for cookie exchanges, holiday decorating, or a simple afternoon treat. The dough is easy to make, benefits from chilling for cleaner shapes, and bakes quickly — so you can produce batches with consistent results without fuss.
how to make Gingerbread Cookie Recipe
Make these cookies in just a few stages: cream the butter and sugar, incorporate molasses and egg, mix the dry spices with flour and leavening, combine into a dough, chill, roll and cut, then bake until just set. Chilling is key for easy rolling and crisp edges on your cutouts.
Ingredients :
- 3 cups all-purpose flour
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter (softened)
- ½ cup molasses
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Directions :
- Cream butter and sugar until fluffy.
- Beat in molasses and egg.
- In a separate bowl, whisk flour, baking soda, salt, and spices.
- Gradually add dry ingredients to wet mixture. Mix into dough.
- Wrap dough and chill for 1 hour.
- Roll out dough to ¼-inch thickness. Cut into shapes.
- Bake at 350°F (175°C) for 8–10 minutes until edges firm.
- Cool completely before decorating with icing or sprinkles.
how to serve Gingerbread Cookie Recipe
Serve these cookies plain with a cup of tea or coffee, or decorate with royal icing, sanding sugar, or sprinkles for a festive presentation. They make excellent plated gifts — stack a few with parchment between layers and tie with ribbon.
how to store Gingerbread Cookie Recipe
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving and re-decorate if desired.
tips to make Gingerbread Cookie Recipe
- Chill the dough well: it firms up the butter and makes rolling and cutting much easier.
- Use a light dusting of flour when rolling to prevent sticking; rotate the dough occasionally for uniform thickness.
- Watch bake time closely — overbaking will dry them out. Edges should be set but centers still slightly soft.
- For crispier cookies, roll thinner (about 1/8 inch); for chewier cookies, keep at ¼-inch thickness.
- If decorating, let cookies cool fully and dry for at least an hour before applying royal icing.
variation (if any)
- Spice swap: increase or decrease ginger, cinnamon, or cloves to suit your taste.
- Mini molasses-free version: substitute half the molasses with dark corn syrup for a milder flavor.
- Gluten-free: replace all-purpose flour with a 1:1 gluten-free baking blend and chill slightly longer to help handling.
FAQ
Q: Can I skip chilling the dough?
A: You can, but chilled dough is much easier to roll and yields cleaner shapes and firmer edges.
Q: Can I make the dough ahead?
A: Yes — dough can be refrigerated up to 48 hours or frozen for up to 1 month. Thaw in the refrigerator before rolling.
Conclusion
For more cookie inspiration and a tested take on gingerbread cutouts, see this collection of favorite recipes at My Favorite Gingerbread Cookies – Sally’s Baking.
