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gingerebread cookies

The Best Gingerbread Cookies Recipe

Jana Rae
Discover the best gingerbread cookies recipe! Soft, flavorful, and easy to decorate. Includes tips, royal icing, and troubleshooting for perfect holiday cookies.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 40 minutes
Course cookies
Cuisine American
Servings 24 medium-sized cookies
Calories 120 kcal

Ingredients
  

  • 3 ½ cups all-purpose flour (spooned & leveled)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ⅔ cup unsalted butter, softened to room temperature
  • ¾ cup packed light or dark brown sugar
  • ⅔ cup dark molasses
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract

Instructions
 

  • Mix the Dry Ingredients
    In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  • Cream the Butter and Sugar
    Using a hand or stand mixer, beat the softened butter and brown sugar on medium-high speed until creamy and fluffy, about 2 minutes.
  • Add Wet Ingredients
    Mix in the molasses, egg, and vanilla extract. Scrape down the sides of the bowl as needed.
  • Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough will be sticky.
  • Chill the Dough
    Divide the dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.
  • Roll and Cut the Cookies
    Preheat your oven to 350°F (177°C). Roll the dough out on a floured surface to about 1/4-inch thickness. Use cookie cutters to shape your gingerbread cookies and place them on a lined baking sheet.
  • Bake
    Bake for 8–10 minutes or until the edges are set. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

Notes and Tips for Perfect Gingerbread Cookies

  1. Chill the Dough
    • Chilling the dough for at least 3 hours is essential. It prevents spreading and makes the dough easier to roll out.
  2. Use Unsulphured Molasses
    • Opt for unsulphured molasses (like Grandma’s brand) for the best flavor. Avoid blackstrap molasses, as it can be too bitter.
  3. Roll Evenly
    • To ensure even baking, roll the dough to a consistent thickness of about 1/4 inch.
  4. Flour the Rolling Surface
    • Lightly flour your surface and rolling pin to prevent sticking, but avoid using too much flour as it can toughen the cookies.
  5. Don’t Overbake
    • The cookies may look soft when you remove them from the oven, but they’ll firm up as they cool. Overbaking will make them crunchy instead of soft.
  6. Use Parchment or Silicone Mats
    • Baking on parchment paper or silicone mats helps prevent the cookies from sticking and ensures even baking.
  7. Cool Completely Before Decorating
    • Ensure cookies are fully cooled before applying royal icing or frosting to prevent it from melting.
  8. Store Properly
    • Store undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies should be layered with parchment paper to prevent smudging.
  9. Freeze for Later
    • Freeze dough discs or baked cookies for up to 3 months. Thaw dough in the fridge overnight and cookies at room temperature before decorating.
  10. Adjust Spices to Taste
    • If you prefer a milder flavor, reduce the amount of ginger or cloves slightly.
These tips will ensure your gingerbread cookies turn out soft, flavorful, and perfect for holiday celebrations! 🎄