Baking & Pastry > Cookies > Rolled & Cut-Out Cookies > Gingerbread Cookies Recipe

Classic Gingerbread Cookies

A time-honored gingerbread cookie recipe perfect for holiday baking and decorating. These cookies are crisp, flavorful, and hold their shape beautifully after baking. Enjoy making these festive treats!

Prep Time
30 minutes
Cook Time
8-10 minutes
Servings
About 24 cookies
Ingredients
  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/2 cup Molasses
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Mixing the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This ensures the spices are evenly distributed throughout the dough.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This step is crucial for creating a tender cookie.

Adding Wet Ingredients

Beat in the molasses, egg, and vanilla extract until well combined. Make sure the egg is fully incorporated to avoid lumps.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Chilling the Dough

Wrap the dough in plastic wrap and chill for at least 2 hours, or preferably overnight. Chilling the dough prevents it from spreading too much during baking.

Rolling and Cutting Out Shapes

Preheat oven to 375°F (190°C). On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Place the cookies on a baking sheet lined with parchment paper.

Baking

Bake for 8-10 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Decorating

Once the cookies are completely cool, decorate with royal icing, sprinkles, or any other desired decorations. Let the icing set completely before storing.

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FAQ

  • Can I freeze the gingerbread cookie dough?

    Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and then in a freezer bag. Thaw in the refrigerator overnight before rolling and baking.
  • What if my dough is too sticky to roll?

    Add a little more flour, one tablespoon at a time, until the dough is easier to handle. Make sure to chill the dough for the recommended time, as chilling makes the dough less sticky.
  • How do I store the gingerbread cookies?

    Store the decorated cookies in an airtight container at room temperature for up to a week.