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A stack of airtight containers filled with decorated gingerbread cookies is arranged on the white marble cooktop. The containers are sealed, preserving the festive treats for later enjoyment.

Gingerbread Cookies Recipe

This recipe creates delicious, spiced gingerbread cookies with a soft and chewy center. Perfect for holiday decorating and sharing!
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Prep Time 4 hours
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 130 kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Handheld or stand mixer with a paddle attachment
  • Plastic Wrap
  • Rolling Pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Ingredients
  

  • Dry Ingredients
  • 3 ½ cups 440g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • Wet Ingredients
  • 10 tablespoons 142g unsalted butter, softened to room temperature
  • ¾ cup 150g packed light or dark brown sugar
  • ⅔ cup 160ml; ~200g unsulphured or dark molasses (not blackstrap; Grandma’s brand recommended)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • Optional
  • Easy cookie icing or royal icing for decorating

Instructions
 

Prepare the Dough:

  • In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  • In another large bowl, beat butter on medium speed with a mixer until smooth and creamy (about 1 minute).
    On a white marble cooktop, a large mixing bowl holds dry ingredients—flour, baking soda, salt, ginger, cinnamon, allspice, and cloves—being whisked together. Beside it, a second bowl shows softened butter being creamed with brown sugar and molasses
  • Add brown sugar and molasses; beat on medium-high until combined. Scrape down sides of the bowl.
  • Beat in egg and vanilla on high speed for 2 minutes. The mixture may appear separated—this is normal.

Combine and Chill Dough:

  • Gradually mix the dry ingredients into the wet ingredients on low speed. The dough will be thick and slightly sticky.
    Thick, slightly sticky dough is shown being mixed into the wet ingredients. The dough is divided into two portions, wrapped in plastic wrap, and shaped into discs. The bowls and dough discs rest on the white marble cooktop
  • Divide the dough into two portions. Wrap each in plastic wrap, shape into discs, and chill for at least 3 hours or up to 3 days.

Preheat and Prepare:

  • Preheat the oven to 350°F (177°C).
  • Line baking sheets with parchment paper or silicone baking mats.

Roll and Cut:

  • Generously flour your work surface, rolling pin, and hands. Roll one chilled disc to ¼-inch thickness.
    A floured work surface on the white marble cooktop features a chilled dough disc being rolled out to ¼-inch thickness. Cookie cutters press into the dough, forming festive gingerbread shapes.
  • Cut out shapes with cookie cutters and place them 1 inch apart on prepared baking sheets. Re-roll scraps as needed.

Bake:

  • Bake for 8–11 minutes depending on the size of your cutters (rotate the pan halfway through).
    A floured work surface on the white marble cooktop features a chilled dough disc being rolled out to ¼-inch thickness. Cookie cutters press into the dough, forming festive gingerbread shapes.
  • For soft cookies, follow suggested bake times. For crunchier cookies, bake slightly longer.

Cool and Decorate:

  • Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
    Gingerbread cutouts rest on a baking sheet, which sits on the white marble cooktop before being placed into the oven. A timer ensures the cookies are baked to a golden-brown perfection.
  • Once cooled, decorate with icing as desired.

Storage:

  • Store in an airtight container at room temperature for up to 1 week.
    A stack of airtight containers filled with decorated gingerbread cookies is arranged on the white marble cooktop. The containers are sealed, preserving the festive treats for later enjoyment.
  • Enjoy making and sharing these festive gingerbread cookies!