Name: Gingerbread Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 Tablespoon ground ginger; 1 Tablespoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 10 Tablespoons (142g) unsalted butter, softened to room temperature; 3/4 cup (150g) packed light or dark brown sugar; 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; preferred Grandma’s brand); 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; Easy cookie icing, royal icing, or cookie buttercream for decorating

Ingredients

3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon ground ginger

1 Tablespoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

10 Tablespoons (142g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

2/3 cup (160ml; about 200g) unsulphured or dark molasses

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Optional: easy cookie icing, royal icing, or cookie buttercream for decorating

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set this dry mixture aside.

Step 2: In another large bowl, beat the softened butter with a mixer on medium speed until smooth and creamy, about 1 minute. Add the brown sugar and molasses, then beat on medium-high until combined and creamy, scraping the bowl as needed.

Step 3: Beat in the egg and vanilla extract on high speed for 2 minutes, scraping the bowl as necessary. It’s normal if the butter mixture looks separated at this point.

Step 4: Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined. The dough will be thick and slightly sticky.

Step 5: Divide the dough in half. Wrap each half tightly in plastic wrap and shape into a disc. Chill for at least 3 hours or up to 3 days—this step is essential for best texture and flavor.

Step 6: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

Step 7: Lightly flour your work surface, rolling pin, and hands. Roll out one chilled dough disc to about 1/4-inch thickness. If it cracks, gently pick it up and rotate, using your fingers to mend the edges.

Step 8: Cut dough into shapes and place them about 1 inch apart on the prepared baking sheets. Re-roll and cut scraps until all dough is used. Repeat with the second disc.

Step 9: Bake cookies for 9–10 minutes. For cutters smaller than 4 inches, bake about 8 minutes; for larger than 4 inches, bake about 11 minutes. Rotate pans halfway through baking for even cooking.

Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate once fully cooled, if desired.

Tips & Variations

Chilling the dough is essential to prevent spreading and to develop flavor, so don’t skip this step.

If your dough cracks while rolling, gently press the cracks back together; this helps keep shapes intact.

Use dark molasses for a richer flavor, but avoid blackstrap molasses as it is too bitter.

Try adding a pinch of nutmeg or cardamom for a unique spice twist.

Decorate with royal icing for a classic look or a simple glaze for less sweetness.

FAQs

Can I use a different type of flour?

All-purpose flour works best for these cookies for structure and texture. Using whole wheat flour may make them denser and change the flavor.

Why is chilling the dough important?

Chilling the dough firms it up, making it easier to roll and cut shapes. It also prevents the cookies from spreading too much while baking and improves the flavor as the spices meld.