Classic Gingerbread Cookies

This classic gingerbread cookie recipe brings a warm and spicy touch to any holiday gathering. Its tender texture and rich flavor make it ideal for cutting into festive shapes and decorating with icing or sprinkles. Whether you are baking for a party or just to fill your home with the cozy scent of spices, these cookies always deliver.

I first made these cookies with my family during a snowy winter afternoon and they instantly became a holiday favorite. My kids love cutting out stars and gingerbread men while the kitchen fills with the scent of cinnamon and ginger.

Gather Your Ingredients

• All-purpose flour: ensures the right texture and structure choose fresh, finely milled flour
• Ground cinnamon: adds warmth opt for Ceylon for a sweeter, milder flavor
• Ground ginger: provides signature spicy heat fresh ground is best if available
• Baking soda: helps the cookies rise slightly and stay tender
• Ground cloves: add depth and a hint of sweetness be cautious with quantity as it is strong
• Ground nutmeg: enhances complexity and balances spices grate fresh for best aroma
• Salt: balances sweetness and enhances overall flavors
• Unsalted butter: gives a rich, creamy base use quality butter for best flavor
• Brown sugar: adds moisture and a subtle caramel note packed tightly for correct measurement
• Large egg: binds ingredients and contributes to softness
• Unsulfured molasses: gives the classic deep flavor and color choose dark molasses for intensity
• Vanilla extract: rounds out the flavor profile pure vanilla is more aromatic than imitation
• Zest of one small orange: is optional but adds fresh brightness to the cookies
• Optional toppings: such as simple icing, red hots, and sprinkles personalize your batch

How to Make It

Sift and Combine Dry Ingredients:

Whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg in a large bowl to ensure even spice distribution

Cream Butter and Sugar:

Using an electric mixer with the paddle attachment, beat softened butter and brown sugar on medium-high speed for two minutes until the mixture is light and fluffy, which will help create tender cookies

Add Wet Ingredients:

Mix in the egg, molasses, and vanilla extract on medium speed until just combined making sure not to overmix

Incorporate Dry Ingredients:

Lower mixer speed and gradually add the flour mixture to the wet ingredients, mixing just until a dough forms without overkneading to maintain tenderness

Divide and Chill Dough:

Split dough into two equal balls, flatten each into a one-inch thick disk, wrap tightly in plastic wrap and chill for about one hour so the dough is easier to handle but still pliable

Preheat Oven and Prepare Baking Sheets:

Heat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for even baking and easy cleanup

Roll Dough and Cut Shapes:

Lightly flour the countertop and rolling pin, roll dough evenly to about one eighth-inch thickness, then use cookie cutters to cut out desired shapes, re-rolling scraps as necessary

Bake Cookies:

Place cookies on baking sheets and bake for eight to ten minutes until edges are crisp and tops look set, then let cool on the sheet for five minutes before transferring them to a wire rack

Prepare and Apply Icing:

Whisk powdered sugar, milk, and vanilla for smooth icing adjusting consistency as needed, then decorate cooled cookies with a piping bag, ziplock, or squeeze bottle as preferred

Store or Serve:

Enjoy cookies immediately or store in a sealed container for up to four days to keep them fresh

My favorite ingredient is molasses because it gives the cookies their distinctive deep flavor that feels like a hug in cold weather. I remember baking these with my grandmother who taught me how to roll the dough gently and how to spot the perfect bake by looking for a slight crisp on the edges. Those moments make these cookies much more than a recipe.

Flavor Boosters

Add orange zest or replace with lemon zest for a bright citrus twist. Mix in finely chopped nuts or dried cranberries for texture and festive color. For a less sweet version, reduce brown sugar and icing and enhance spices slightly.

Serving Suggestions

Serve with hot tea, coffee, or a glass of cold milk to balance the spices. Pair with a scoop of vanilla ice cream or whipped cream for a festive dessert. Decorate elaborately with royal icing and edible glitter for parties and gift giving.

Creative Twists

Use coconut oil in place of butter for a dairy-free option but expect slightly different texture and flavor. Maple syrup can substitute molasses but will yield a less intense spice profile and lighter color. Spices can be adjusted to taste such as adding more ginger for extra warmth or leaving out cloves for a milder cookie.

This recipe balances flavor and ease for all ages, creating memorable holiday baking moments.

Recipe FAQs

→ What spices are used in this gingerbread?

Cinnamon, ground ginger, cloves, nutmeg, and a touch of salt create the warm, balanced spice blend.

→ How is the dough prepared before baking?

The dough is chilled for at least an hour, rolled out thinly, and cut into shapes for even baking and crisp edges.

→ What sweetener is key to the flavor?

Unsulfured molasses adds deep richness and characteristic gingerbread sweetness alongside brown sugar.

→ Can these treats be decorated?

Yes, a simple vanilla icing can be piped on once cooled, along with sprinkles or candies for festive flair.

→ How long do these cookies stay fresh?

Stored in a sealed container, they remain fresh and flavorful for up to four days.

→ What texture can be expected?

They achieve a crisp edge with a tender interior, making them sturdy enough for decorating yet enjoyable to bite.