Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1 large egg; 1/2 cup molasses; 1 teaspoon vanilla extract

Isabella

🌟Life, Love, and Gastronomy 🍷

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These classic, spiced gingerbread cookies are the perfect treat for the holiday season. With a blend of molasses, cinnamon, ginger, and cloves, they offer a rich, flavorful bite. Perfect for decorating or enjoying as-is, they bring a cozy, festive vibe to any occasion. Whether I’m baking them for a holiday gathering or just craving something sweet, these cookies always hit the spot.

Why You’ll Love This Recipe

I love this gingerbread cookie recipe because it’s not just about the flavor—it’s about creating memories. The warm spices fill the house with an irresistible aroma, and the dough is easy to work with, making it fun to roll out and cut into shapes. Plus, these cookies are perfect for decorating, which adds a creative touch to any celebration. They also store well, so I can enjoy them for days after baking. Overall, these cookies are the perfect balance of sweet and spicy, with a soft center and crisp edges that make every bite a delight.

Ingredients

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 large egg

1/2 cup molasses

1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into two discs and wrap each in plastic wrap. Refrigerate for at least 1 hour (or overnight).

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out one disc of dough at a time on a lightly floured surface to about 1/8-inch thickness. Use cookie cutters to cut out your desired shapes.

Transfer the cookies to the prepared baking sheets and bake for 8-10 minutes or until the edges are firm but the centers are soft.

Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 1 hour 25 minutes

Servings: 24 cookies

Variations

I like to mix things up when making gingerbread cookies. Here are a few variations to try:

Icing: Decorate the cookies with royal icing or a simple glaze for an extra festive touch.

Shape it up: Use different cookie cutters to create holiday-themed shapes like stars, trees, or reindeer.

Add-ins: For a little crunch, I sometimes add chopped pecans or almonds to the dough.

Spice it up: Adjust the amount of cinnamon and ginger to suit your taste if you want a more intense flavor.

Storage/Reheating

I store these gingerbread cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. If I want to keep them longer, I freeze them in a single layer, then transfer them to a freezer-safe bag or container. When I’m ready to enjoy them, I just let them thaw at room temperature for about 30 minutes. They also reheat well if I want to enjoy a warm cookie again; just pop them in the microwave for 5-10 seconds.

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FAQs

How do I know when the gingerbread cookies are done?

The edges of the cookies should be firm and golden, while the centers will remain soft. If I’m unsure, I check by gently pressing the center—if it bounces back, they’re done!

Can I use whole wheat flour for this recipe?

Yes! I’ve used whole wheat flour in place of all-purpose flour for a slightly heartier version of these cookies. The texture will be a bit denser, but they’re still delicious.

Can I make the dough ahead of time?

Definitely! In fact, I often make the dough a day or two in advance and store it in the fridge. The dough actually becomes easier to work with after resting, and the flavors develop even more.

How thick should I roll the dough?

I roll the dough to about 1/8-inch thickness. This thickness ensures the cookies hold their shape while baking, without being too thick or too thin.

Can I add chocolate chips to this recipe?

While I’ve never tried chocolate chips in this specific recipe, I imagine they would complement the spices beautifully! I’d recommend adding around 1/2 cup of semi-sweet chocolate chips to the dough.

Conclusion

These gingerbread cookies are a must-try, especially during the holiday season. They’re a perfect balance of spiced flavors and sweet molasses, with the option to get creative by decorating them however I like. Whether I’m baking them for a special occasion or simply enjoying the cozy warmth of the kitchen, these cookies always bring a touch of festive cheer.

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