Gingerbread Cookies
Soft, perfectly spiced gingerbread cookies bursting with cinnamon, ginger, and molasses—a holiday tradition worth passing down. They’re easy to make, endlessly customizable with your favorite icing and shapes, and perfect for creating sweet memories with the people you love.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Mix in the egg, molasses, and vanilla extract until the mixture is a rich, dark caramel color.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined into a soft dough that’s not too sticky.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour to help the cookies hold their shape while baking.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a floured surface, roll out the dough to about 1/4-inch thickness and use cookie cutters to create festive shapes.
- Place the cookies on the baking sheets and bake for 10-12 minutes, or until the edges are firm; the centers will continue to firm up as they cool.
- Let the cookies cool on wire racks before decorating with your favorite icing and sprinkles.
Cook’s Notes
Use freshly ground spices to give the cookies a warmer, more vibrant flavor, and mix in the flour just until combined so the cookies stay tender rather than tough. Weighing your flour on a kitchen scale helps ensure consistent texture every time.
Ingredient Swaps
Fold in chocolate chips, dried fruit, or chopped pecans and walnuts for extra flavor and crunch, or swap in a gluten-free flour blend to make the cookies gluten-free. You can also replace molasses with honey or agave and use coconut oil instead of butter for a dairy-free version.
Serving Suggestions
These cookies are perfect for holiday gatherings, cookie exchanges, or cozy nights by the fire. Pack them into festive tins to give as gifts to friends, neighbors, or teachers.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to a week; if they firm up too much, add a slice of bread to the container to soften them again. The unbaked dough can also be refrigerated for up to a week or frozen for up to three months—just thaw it overnight in the fridge before rolling.
Common Questions
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to a week or frozen for up to three months; thaw it overnight in the fridge before rolling it out.
What’s the best way to store leftover cookies?
Keep them in an airtight container at room temperature for up to a week; adding a slice of bread to the container helps soften them if they become too firm.
How do I know if my cookies are done baking?
Look for firm edges and a slightly soft center—the cookies will continue to firm up as they cool on the wire rack.
