Description
Classic Gingerbread Cookies with warm spices, soft centers, and crisp edges. Perfect for Christmas baking, decorating, and gifting.
Ingredients
3 1/2 cups (440g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 tablespoons (142g) unsalted butter, softened
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml; about 200g) unsulphured or dark molasses (not blackstrap)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Optional: cookie icing, royal icing, or buttercream for decorating
Instructions
1. Mix flour, baking soda, salt, and spices in one bowl.
2. Beat butter until creamy, then mix in sugar and molasses until smooth.
3. Add egg and vanilla; beat well.
4. Gradually combine wet and dry mixtures until a thick dough forms.
5. Divide dough into two discs, wrap in plastic, and chill for at least 3 hours or up to 3 days.
6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
7. Roll chilled dough to 1/4 inch thick, then cut into shapes.
8. Place cookies 1 inch apart on prepared sheets.
9. Bake 8–11 minutes, rotating sheets once halfway through.
10. Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
11. Once cooled completely, decorate with icing or buttercream if desired.
Notes
Chilling dough is required for proper texture and shaping.
Cookies remain fresh covered at room temperature for up to 1 week.
Freeze baked or unbaked dough for up to 3 months; thaw overnight in the fridge before baking.
This recipe is not sturdy enough for gingerbread houses.
- Prep Time: 3 hours (chilling)
- Cook Time: 11 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie