Go Back

Gingerbread Cookies

Delicious and classic Gingerbread Cookies that evoke warm, cozy feelings, perfect for holiday celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups All-Purpose Flour Provides structure; whole wheat flour can offer a nuttier flavor.
  • 1 teaspoon Baking Soda Helps cookies rise; don’t swap for baking powder as they behave differently.
  • 1/4 teaspoon Salt Enhances flavor; sea salt or kosher salt work great as well.
  • 1 tablespoon Ground Ginger The star of the show; ensures you have freshness for the best flavor.
  • 1 teaspoon Ground Cinnamon Adds warmth; nutmeg can be substituted for a more aromatic touch.
  • 1/2 teaspoon Allspice Complements other spices; you can omit if not available.
  • 1/4 teaspoon Ground Cloves Introduces a depth of flavor; consider using cardamom for a unique twist.
Wet Ingredients
  • 3/4 cup Unsalted Butter Provides richness; substitute with margarine if necessary.
  • 1 cup Brown Sugar Adds moisture and depth; white sugar can be used but won't give as much flavor.
  • 1/2 cup Molasses For that classic gingerbread taste; swap with honey for a lighter flavor.
  • 1 large Egg Binds ingredients; flaxseed can be used as a vegan option.
  • 2 teaspoons Vanilla Extract Enhances all flavors; optional but recommended.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  2. In another bowl using a handheld mixer, beat the butter for 1 minute on medium speed until smooth and creamy.
  3. Add the brown sugar and molasses, beating until combined and creamy. Scrape down the sides as needed.
  4. Beat in the egg and vanilla on high speed for 2 full minutes. Don’t worry if the mixture appears to separate; it’s okay!
  5. Add the flour mixture to the wet ingredients, beating on low speed until combined. The dough will be thick and slightly sticky.
  6. Divide the dough in half, wrap tightly in plastic, and chill for at least 3 hours or overnight.
Baking
  1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Remove one disc of dough and flour your work surface. Roll to 1/4-inch thickness, cut into shapes, and place on prepared sheets.
  3. Bake cookies for about 9-10 minutes, or until the edges start to darken slightly. For softer cookies, check baking time carefully.
  4. Allow cookies to cool on the sheet for 5 minutes before transferring to a cooling rack. Enjoy them plain or decorated.

Notes

Chilling the dough prevents cookies from flattening. Rotate baking sheets halfway through baking for even cooking. Freezing baked cookies for up to 3 months is recommended, separate layers with parchment paper for best results.