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Gingerbread Cookies Recipe

Gingerbread Cookies Recipe

Gingerbread Cookies Recipe uses pantry staples like flour, molasses, butter, ginger, and cinnamon to create soft, cozy cookies everyone loves.
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Prep Time 15 minutes
Cook Time 10 minutes
chill time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American / Holiday Baking
Servings 24
Calories 150 kcal

Equipment

  • Mixing bowls
  • Electric Mixer or Whisk
  • Measuring cups and spoons
  • Rolling Pin
  • Cookie Cutters
  • Baking Sheets
  • Parchment paper
  • Cooling rack

Ingredients
  

Dry Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Wet Ingredients

  • ¾ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • ½ cup molasses
  • 1 teaspoon vanilla extract

Optional for Decorating

  • 1 cup powdered sugar
  • 2 –3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Sprinkles or edible decorations

Instructions
 

Step 1: Prepare the Dry Ingredients

  • In a medium bowl, whisk together:
  • Flour
  • Baking soda
  • Ginger
  • Cinnamon
  • Cloves
  • Salt
  • Mixing the spices evenly into the flour ensures every cookie has the same delicious flavor.
  • Set this bowl aside.

Step 2: Cream the Butter and Sugar

  • In a large mixing bowl, beat the softened butter and brown sugar together.
  • Mix for about 2–3 minutes until the mixture becomes light, creamy, and fluffy.
  • This step helps create soft cookies with a tender texture.

Step 3: Add Egg, Molasses, and Vanilla

  • Add the egg to the butter mixture and mix until fully combined.
  • Then pour in the molasses and vanilla extract.
  • The dough will turn darker and smell amazing already — that’s when you know you’re on the right track.

Step 4: Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients to the wet mixture.
  • Mix slowly until a soft dough forms.
  • The dough should feel slightly sticky but easy to handle.

Step 5: Chill the Dough

  • Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.
  • This step is very important because it:
  • Makes the dough easier to roll
  • Helps cookies keep their shape
  • Improves the flavor
  • When I’m in a hurry, even 30 minutes helps — but an hour is ideal.

Step 6: Roll the Dough

  • Preheat your oven to 350°F (175°C).
  • Lightly flour your work surface.
  • Roll the chilled dough to about ¼ inch thickness.
  • If you like softer cookies, roll slightly thicker.

Step 7: Cut the Cookies

  • Use cookie cutters to cut shapes.
  • Place the cookies on a parchment-lined baking sheet, leaving a little space between them.
  • Kids especially love helping with this part.

Step 8: Bake the Cookies

  • Bake for 8–10 minutes.
  • The edges should look slightly firm, but the centers should still feel soft.
  • Don’t overbake them — that’s the secret to soft gingerbread cookies.

Step 9: Cool Completely

  • Let the cookies rest on the baking sheet for 5 minutes.
  • Then transfer them to a cooling rack.
  • As they cool, they will firm up slightly while staying soft inside.