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–+ servings

Gingerbread Cookies

These classic gingerbread cookies are made by mixing warm spices with molasses and butter to create a fragrant dough. After chilling, the dough is rolled out, cut into festive shapes, and baked until golden at the edges, resulting in chewy yet crisp cookies with a rich, spicy flavor. Perfect for holiday gatherings and cozy winter moments.
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Course: Main Course
Cuisine: Holiday
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Calories: 80kcal
Author: James Taylor
Servings: 24

Equipment

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 3/4 cup unsalted butter
  • 1/2 cup brown sugar dark preferred
  • 1/4 cup molasses blackstrap optional for intensity
  • 1 egg large egg

Instructions

  • In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined. This creates a fragrant, well-blended spice mixture.
    whisk together the sifted flour
  • In a separate bowl, use a mixer or a sturdy spoon to cream the softened butter with the brown sugar until the mixture is light, fluffy, and slightly pale—about 2-3 minutes.
    beat softened butter and brown sugar
  • Add the molasses and egg to the butter mixture, blending well until the mixture is smooth, shiny, and fragrant. This helps develop a rich, spicy aroma.
    Add the molasses, egg
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. The dough will start to come together and feel soft but manageable.
    add the dry ingredients to the wet mixture
  • Turn the dough onto a large sheet of plastic wrap, shape into a flat disk, and wrap tightly. Chill in the refrigerator for at least 2 hours, or overnight for best flavor and texture.
    Divide the dough into two equal portions
  • Preheat your oven to 350°F (175°C). Remove the chilled dough and let it sit at room temperature for a few minutes to soften slightly for easier rolling.
    Preheat your oven to 180°C
  • Lightly flour your work surface and rolling pin. Roll out the dough to about 1/8 inch thickness, turning occasionally to ensure an even layer. Keep the dough chilled if it becomes too soft.
    Use a rolling pin to gently roll
  • Use festive cookie cutters to cut out shapes from the dough, pressing firmly and lifting carefully to maintain clean edges. Gather any scraps, reroll, and cut remaining cookies.
    Use festive cookie cutters
  • Arrange the cut cookies on an ungreased baking sheet, leaving about 1 inch between each. Chill the tray for 10 minutes if the cookies are very warm or soft.
    Transfer the cut cookies
  • Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just golden. Keep a close eye to prevent overbaking and becoming too crispy.
    Bake the cookies in the preheated
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy their spicy aroma and chewy texture as they cool completely.
    Once cooled, enjoy these spicy

Notes

For extra festive flair, decorate cooled cookies with icing or sprinkles. Store in an airtight container for up to a week for maximum freshness.

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 30mg | Sugar: 6g | Calcium: 10mg | Iron: 1mg