Delicious Spiced Gingerbread Cookies
These spiced gingerbread cookies are a holiday staple, filled with warm ginger, cinnamon, and molasses flavor that fills the kitchen with the scent of the season. They’re easy to make ahead, fun to decorate, and become a treasured tradition once you bake a batch.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Royal icing and decorative sprinkles (optional)
Instructions
- In a mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the molasses, egg, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing.
- Divide the dough in half, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a floured surface, roll out one half of the chilled dough to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes.
- Place the cookies on the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are firm but the centers are still soft. Remember, they’ll firm up as they cool!
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once cooled, decorate with royal icing and sprinkles if desired. Let them set before storing.
Cook’s Notes
Don’t skip the chill time—letting the dough rest allows the spices to deepen, giving the cookies a richer flavor and better texture for rolling and cutting. If the dough feels sticky, lightly flour your rolling pin, work surface, and cookie cutters, and remember that slightly under-baked cookies will firm up perfectly as they cool.
Ingredient Swaps
For a spicier twist, add finely chopped crystallized ginger or a dash of cayenne pepper to the dough. If you don’t have molasses, substitute honey or maple syrup, keeping in mind this will slightly change the flavor—use a lighter honey to avoid overpowering the spices.
Serving Suggestions
These cookies are perfect for holiday cookie exchanges, family gatherings, or cozy nights baking with loved ones. Decorate them with icing colors that suit any occasion, from birthdays to festive winter celebrations.
Storage & Reheating
Store decorated cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage without losing flavor. The dough itself can also be made ahead and refrigerated for up to a week or frozen for up to three months—just thaw in the fridge before rolling.
Common Questions
Can I prepare the dough in advance?
Yes, the dough can be made ahead and refrigerated for up to a week, or frozen for up to three months. Just let it thaw in the fridge before rolling it out.
What’s the best way to store gingerbread cookies?
After decorating, store cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage since they hold their flavor well.
What can I substitute for molasses?
Honey or maple syrup can be used in place of molasses, though the flavor will be slightly different. If using honey, choose a lighter variety so it doesn’t overpower the spices.
