If you have a soft spot for cozy, warmly spiced treats, this Gingerbread Cookies Recipe will quickly become one of your favorites. Perfectly balanced with a medley of ginger, cinnamon, and cloves, these cookies are irresistibly tender with a subtle molasses richness that fills your kitchen with the scent of the holidays. Whether you’re baking for a festive gathering or just craving a sweet moment of nostalgia, this recipe delivers on both flavor and fun, creating charming cookies that are as delightful to decorate as they are to eat.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is the key to achieving that classic gingerbread cookie flavor and texture. Each element plays a vital role, from the creamy butter that ensures tenderness to the blend of warm spices that infuse each bite with holiday cheer.
- Unsalted butter (1 cup, room temperature): Provides a rich, creamy base that keeps your cookies tender and flavorful.
- Dark brown sugar (½ cup): Adds moisture and a deep caramel sweetness that complements the spices.
- Granulated sugar (¼ cup): Balances sweetness and helps with the cookie’s crisp edges.
- Kosher salt (1½ teaspoons): Enhances the overall flavor and contrasts the sweetness perfectly.
- Coarse sea salt (½ teaspoon): Adds a subtle crunch and highlights the spices.
- Large egg (1, room temperature): Binds the ingredients together and contributes to a soft texture.
- Unsulphured molasses (2 tablespoons): Gives that signature gingerbread depth and a slight tangy sweetness.
- All-purpose flour (2¼ cups): The structure of your cookie, providing the perfect chewiness when handled gently.
- Ground ginger (1 tablespoon): Delivers spicy warmth that’s essential to gingerbread’s iconic flavor.
- Ground cinnamon (1 teaspoon): Adds a sweet, woody undertone for depth.
- Apple pie spice (1 teaspoon): A blend that introduces hints of nutmeg and allspice, rounding out the spice profile.
- Ground cloves (¾ teaspoon): Offers a bold, aromatic punch that makes these cookies unforgettable.
- Icing and sprinkles: For the fun finishing touch and personal flair during decorating.
How to Make Gingerbread Cookies Recipe
Step 1: Cream Butter and Sugars
Start by beating the unsalted butter with both the granulated and dark brown sugars, along with the kosher and coarse sea salt. Whip this mixture until it’s light and fluffy, about 3 minutes, which is key for creating a cookie with a tender crumb and just the right amount of chewiness.
Step 2: Add Egg and Molasses
Next, incorporate the lightly beaten egg and rich molasses into the butter-sugar mixture. Mixing these in at medium speed ensures a smooth, harmonious batter that carries all the rich, sweet flavors that make gingerbread so memorable.
Step 3: Combine Dry Ingredients
While your mixer is resting, whisk together the flour, ground ginger, cinnamon, apple pie spice, and cloves in a separate bowl. Toasty and fragrant, this spice blend is the heart and soul of your Gingerbread Cookies Recipe.
Step 4: Mix Dry and Wet Ingredients
Gradually add the flour and spice mixture to the wet ingredients, stirring on low speed just until combined. Be careful not to overmix here, as that can lead to tough cookies rather than the tender bite you want.
Step 5: Scrape the Bowl
Use a rubber spatula to scrape down the sides and bottom of the bowl to make sure all the flour and spices are fully incorporated. This step ensures even texture and flavor throughout every cookie.
Step 6: Roll Out the Dough
Divide your dough in half and roll each portion between pieces of parchment paper to about ⅜-inch thickness. Transferring the dough on the parchment makes the next steps much cleaner and easier.
Step 7: Refrigerate the Dough
Stack the parchment-covered dough halves on a sheet pan and wrap them tightly with plastic wrap before chilling in the fridge for at least two hours. This chilling firms up the dough and helps the cookies keep their shape during baking.
Step 8: Preheat Oven and Prepare Baking Sheets
Once chilled, take the dough out while preheating your oven to 350°F. Line your baking sheets with fresh parchment paper, so your cookies won’t stick and cleanup will be a breeze.
Step 9: Cut and Bake
Cut your dough into festive shapes using cookie cutters and arrange them carefully on the baking sheets. Bake for 10 to 12 minutes, or until the edges just start to darken, signaling that perfect tender-crisp balance.
Step 10: Cool and Decorate
Let the cookies rest on the sheet for a minute before transferring them to a wire rack to cool completely. Once cool, you can get creative with icing and sprinkles, making these Gingerbread Cookies Recipe creations truly your own holiday masterpiece.
How to Serve Gingerbread Cookies Recipe
Garnishes
Decorating these cookies is half the fun. Traditional royal icing in crisp white or bright festive colors pairs beautifully with a sprinkle of nonpareils, sanding sugar, or even edible glitter for extra sparkle. You can also add mini chocolate chips or crushed candy canes for a fun twist.
Side Dishes
Serve these cookies alongside a warm cup of spiced chai, hot cocoa, or even a glass of cold milk for a classic pairing. They also shine next to soft cheeses or a bowl of fresh berries during holiday gatherings.
Creative Ways to Present
Place your gingerbread cookies on a festive platter surrounded by fresh rosemary or pine sprigs for an elegant touch. You might also gift them in mason jars layered with tissue paper or wrap them in cellophane tied with twine for charming homemade presents.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. Adding a slice of bread to the container can help maintain moisture, keeping the cookies soft for up to a week.
Freezing
You can freeze unbaked dough or baked cookies. For the dough, wrap it tightly in plastic wrap and foil before freezing for up to 3 months. For baked cookies, store them in an airtight container or freezer bag, separated by parchment paper, to prevent sticking.
Reheating
If you like your cookies warm, gently heat them in the oven at 300°F for about 5 minutes or microwave for 10-15 seconds. This softens them slightly and brings back that fresh-baked charm every time.
FAQs
Can I make this Gingerbread Cookies Recipe gluten-free?
Yes! Simply substitute your all-purpose flour with a gluten-free blend that’s suitable for baking. Keep an eye on dough texture, and add a tablespoon or two of milk if it feels too dry.
Why should the dough be chilled before baking?
Chilling the dough firms it up, which helps prevent spreading during baking. It also allows the flavors to meld, resulting in a more flavorful Gingerbread Cookies Recipe.
How do I avoid my gingerbread cookies from being too hard?
Don’t overbake! Keep an eye on the cookies and remove them just as the edges start to darken—this helps maintain a tender, chewy texture rather than a crispy, hard one.
Can I decorate these cookies in advance?
Absolutely! You can decorate your cookies a day or two ahead of time and store them in an airtight container. Just be sure the icing has fully set to avoid smudging.
What is the best way to roll out the dough evenly?
Rolling the dough between two sheets of parchment paper helps keep an even thickness and makes transferring to baking sheets much easier. Using a rolling pin with thickness guides can also ensure uniformity.
Final Thoughts
This Gingerbread Cookies Recipe has all the warmth and comfort of the season baked right in. From the perfect blend of spices to the fun of decorating, these cookies are a joyful way to bring a little magic into your kitchen. So grab your rolling pin and get ready to fill your home with that delicious, unforgettable aroma—it’s time to bake some memories!
Print
Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 18 cookies (3-inch size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Gingerbread Cookies made with warm spices and molasses, perfect for holiday baking and decorating. These buttery, spicy cookies are easy to prepare and yield tender, flavorful treats that can be cut into festive shapes and decorated with icing and sprinkles.
Ingredients
Dough Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ½ cup dark brown sugar (107 grams)
- ¼ cup granulated sugar (50 grams)
- 1½ teaspoons kosher salt (5 grams)
- ½ teaspoon coarse sea salt
- 1 large egg (50 grams, room temperature and lightly beaten)
- 2 tablespoons unsulphured molasses (43 grams)
- 2¼ cups all-purpose flour (270 grams)
- 1 tablespoon ground ginger (9 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 teaspoon apple pie spice (3 grams)
- ¾ teaspoon ground cloves
Decorations
- Icing and sprinkles (for decorating)
Instructions
- Beat the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salts together until light and fluffy, about 3 minutes.
- Add egg and molasses: Add the egg and molasses and mix at medium speed until well combined, about 1 minute.
- Mix dry ingredients: In a separate bowl, whisk the flour, cinnamon, apple pie spice, ginger, and cloves together to combine the spices evenly.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients, mixing on low speed until all flour is incorporated. Take care not to overmix to keep the cookies tender.
- Scrape bowl: Scrape around the sides and bottom of the bowl with a rubber spatula to make sure all flour is fully incorporated into the dough.
- Divide and roll dough: Divide the dough in half and place one half on a large piece of parchment paper. Roll it to about ⅜-inch thickness, then transfer the dough with the parchment paper to a large sheet pan.
- Roll second half: Repeat rolling with the second half of dough, then place the second rolled dough with its parchment paper over the first on the sheet pan.
- Chill the dough: Cover the dough on the sheet pan with plastic wrap and refrigerate for at least 2 hours to firm up for easier cutting.
- Preheat oven: Remove dough from refrigerator and preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Cut shapes: Cut the dough into desired cookie shapes using cookie cutters and place them onto the prepared baking sheets.
- Bake the cookies: Bake for 10-12 minutes, or until edges and bottoms just begin to darken lightly.
- Cool cookies: Remove from oven and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely before decorating.
- Decorate and serve: Once fully cooled, decorate the cookies with icing and sprinkles as desired. Serve and enjoy!
Notes
- Make sure the butter and egg are at room temperature for easier mixing and better texture.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Chilling the dough for at least 2 hours helps the dough firm up and prevents spreading during baking.
- Use parchment paper for rolling and baking to prevent sticking and make cleanup easier.
- Let cookies cool fully before decorating to avoid melting the icing.
- Store decorated cookies in an airtight container at room temperature for up to one week.
