Gingerbread Cookies Recipe

Gingerbread cookies might seem like a holiday relic, but I find their spicy warmth perfect for any season. There’s a certain joy in rolling out that fragrant dough, the smell of cinnamon and ginger filling the kitchen like a cozy hug. They’re forgiving enough to make with kids, yet rich enough to impress even the most skeptical palate.

Why I Keep Coming Back to This Recipe

The combination of spices always hits just right, filling the house with warm, spicy aromas. It’s a nostalgic reminder of childhood baking with family, yet versatile enough for grown-up tweaks. Every batch feels like a tiny victory, especially when shapes turn out just right and the flavors deepen overnight.

What’s in the Gingerbread Mix? A Breakdown

• All-purpose flour: The base, provides structure. Consider whole wheat for a nuttier flavor.
• Molasses: Gives depth and that classic dark color. Use fancy or store-brand.
• Ginger: The spicy heart; fresh or ground, but fresh boosts aroma.
• Cinnamon: Warm and sweet, it balances the sharper spices.
• Butter: Richness that helps cookies crisp up perfectly.
• Cloves: A pungent note, only a pinch needed for complexity.
• Baking soda: Leavening that keeps cookies light; skip if you want denser treats.

Tools of the Trade for Gingerbread Bliss

• Rolling pin: Evenly flatten dough to 0.5 cm thickness.
• Cookie cutters: Shape the cookies into festive or classic forms.
• Baking sheet: Provide a flat surface for baking.
• Wire rack: Cool cookies evenly without sogginess.
• Mixing bowls: Combine ingredients smoothly.

Crafting Gingerbread: From Dough to Delight

Step 1: Start by measuring out your flour, spices, and butter. Preheat your oven to 180°C (350°F).

Step 2: Cream the butter and sugar until light and fluffy, about 3 minutes. Add in your molasses and egg. Mix well.

Step 3: Sift together the flour, baking soda, cinnamon, ginger, and cloves. Slowly add to the wet mixture.

Step 4: Knead the dough briefly until it comes together. Wrap in plastic and chill for at least 1 hour.

Step 5: Roll out the dough on a lightly floured surface to about 0.5 cm thick. Cut into shapes with cookie cutters.

Step 6: Place on a baking sheet lined with parchment. Bake for 8-10 minutes or until edges are golden.

Step 7: Let cool on a wire rack. Decorate if you like, or enjoy as is.

Classic Gingerbread Cookies

These gingerbread cookies are made with warm spices, molasses, and butter, resulting in a fragrant dough that is rolled out and cut into festive shapes. Baked until golden and crisp at the edges, they have a tender, chewy interior and a rich, spicy aroma that fills the kitchen.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Holiday

Servings 24

Calories 150 kcal

Equipment

• Mixing bowls
• Rolling pin
• Cookie cutters
• Baking sheet
• Parchment paper
• Wire rack

Ingredients

  

• 2 1/4 cups all-purpose flour sifted
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves optional, for depth
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup molasses dark or fancy
• 1 large egg

Instructions

 

• Measure out the flour, baking soda, ginger, cinnamon, and cloves into a large mixing bowl. Whisk together until well combined and set aside.
  
• In a separate bowl, cream the softened butter and brown sugar together with a hand or stand mixer until the mixture is light, fluffy, and fragrant, about 3 minutes.
  
• Add the molasses and egg to the creamed butter mixture, mixing well until smooth and glossy.
  
• Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding until just combined and a cohesive dough forms.
  
• Gather the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to relax the gluten and make rolling easier.
  
• Preheat your oven to 180°C (350°F). Lightly flour a clean surface and a rolling pin.
  
• Unwrap the chilled dough and roll it out evenly to about 0.5 cm (1/4 inch) thickness, rotating occasionally to prevent sticking.
  
• Use festive cookie cutters to cut the dough into shapes, pressing firmly to ensure clean edges.
  
• Transfer the cut-out cookies onto a baking sheet lined with parchment paper, spacing them about 1 inch apart.
  
• Bake the cookies in the preheated oven for 8-10 minutes, watching closely until the edges turn golden but the centers remain soft.
  
• Remove the baking sheet from the oven and let the cookies cool on a wire rack until they are firm and fragrant.
  
• Once cooled, enjoy your gingerbread cookies as they are or decorate with icing and sprinkles for extra festive flair.
  

Notes

Chill dough thoroughly for best rolling and shaping. Keep a close eye on baking time to prevent over-browning. Decorate cookies once completely cooled for neat designs.

Cooking Cues & Tips for Perfect Gingerbread

• Dough should be firm but pliable; if sticky, chill longer before rolling.
• Edges turn golden but not burnt; keep a close eye around 8 minutes.
• Cookies should be firm but not hard when cooled; test a small one first.

Oops! Common Gingerbread Mistakes and How to Fix Them

• Dough is too soft to roll.? Chill dough longer if it’s too sticky.
• Over-baked cookies.? Bake for a minute less if edges brown too quickly.
• Shapes lose definition.? Use a sharper cookie cutter if shapes aren’t clean.
• Dough is too brittle.? Add a pinch more flour if dough cracks when rolled.

Once cooled, these cookies bring a warm rush of cinnamon and ginger with each bite. They’re perfect for cozy afternoons or sharing during the holidays. Feel free to experiment with shapes or add a drizzle of icing for extra charm. Either way, they’re simple enough to make on a whim but special enough to keep coming back to.