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This Gingerbread Cookie recipe creates perfectly spiced, buttery cookies that are soft all the way through. With just the right balance of sweetness and spice, they're delicious on their own or beautifully decorated with royal icing or buttercream. A classic holiday treat that's as fun to make as it is to eat!
Why You'll Love These Cookies
These Gingerbread Cookies are soft, flavorful, and easy to make. Perfect for holiday baking, they hold their shape beautifully, making them ideal for cut-out designs and decorating. Whether you prefer them plain, iced, or crunchy, this versatile recipe has something for everyone to enjoy.
Ingredients for Gingerbread Cookies
- All-Purpose Flour: 3 cups, plus extra for rolling.
- Ground Spices:
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Butter: 3/4 cup, softened.
- Dark Brown Sugar: 3/4 cup, packed.
- Molasses: 2/3 cup, unsulphured.
- Egg: 1 large, room temperature.
- Baking Soda: 1 teaspoon.
- Salt: 1/4 teaspoon.
- Vanilla Extract: 1 teaspoon.
How to Make Gingerbread Cookies
- Mix Dry Ingredients
- Whisk together flour, spices, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar
- Beat butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in molasses, egg, and vanilla until well combined.
- Form Dough
- Gradually mix dry ingredients into wet ingredients until a soft dough forms. Divide dough in half, wrap in plastic, and chill for at least 3 hours.
- Roll and Cut
- Roll chilled dough to 1/4-inch thickness on a floured surface. Cut with desired cookie cutters and place on lined baking sheets.
- Bake
- Bake at 350°F for 9-10 minutes for soft cookies, or 11-12 minutes for crispier cookies. Cool completely before decorating.
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Decorating and Storage Tips
Decorate your gingerbread cookies with royal icing or buttercream for a festive touch. Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the dough for up to 3 months or bake the cookies extra crispy for use in gingerbread houses.
Frequently Asked Questions
- → Why does the dough need to chill?
- Chilling the dough allows the flour to hydrate and the butter to firm up. This makes the dough easier to roll out and helps the cookies hold their shape better during baking.
- → What's the best thickness for rolling the dough?
- Rolling the dough to 1/3 inch thick is ideal. This thickness ensures the cookies stay soft and don't get crispy or brittle when baked.
- → Can I freeze these cookies?
- Yes, you can freeze both the dough and baked cookies. Wrap dough well in plastic wrap and freeze for up to 3 months. Baked cookies can be frozen in airtight containers for up to 2 months.
- → Why use unsulfured molasses?
- Unsulfured molasses has a cleaner, more pure flavor than sulfured molasses. It's less bitter and gives the cookies their classic taste without being too strong.
- → How do I know when the cookies are done?
- The cookies should be lightly puffed and the edges shouldn't be dark. They'll continue to set as they cool on the baking sheet for 3 minutes after coming out of the oven.