There is something truly special about the smell of cookies baking in the oven. It just fills the whole house with warmth and happiness, doesn’t it? It reminds me of holidays, family gatherings, and pure comfort. If you are looking for new baking ideas, you have come to the right place.
We are diving into one of my all time favorite cookie recipes. It is a classic gingerbread cookie that is soft, full of flavor, and so much fun to decorate. You are going to love it. Let’s get baking together!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe is a real keeper, and I find myself coming back to it year after year. It is one of the best cookie recipes for so many reasons. The cookies are wonderfully soft and chewy, not hard or crunchy.
The flavor is just incredible. We use a whole tablespoon of ginger and cinnamon, which gives these cookies a warm, spicy kick. It is balanced perfectly with sweet molasses and brown sugar. Every bite feels like a warm hug.
Plus, this is one of those fun cookie recipes that is great for getting the whole family involved. Cutting out the shapes and decorating them is a fantastic activity for kids and adults alike. It is all about making memories.
The dough is also really easy to work with once you know the tricks. It holds its shape beautifully during baking, so your gingerbread people will not turn into gingerbread blobs. You get clean, crisp edges every single time.
Ingredients
Before we start, let’s gather everything we need. Having all your ingredients ready makes the whole process so much smoother. Here is what you will need for these amazing cookie recipes.
- 3 and 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) unsulphured molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- optional: icing for decorating
A quick note on molasses. Make sure you use unsulphured molasses. I find Grandma’s brand works really well. Avoid blackstrap molasses, as its flavor is much too strong for these delicate cookies.
Step By Step Instructions
Ready to make some magic? Let’s walk through the steps together. I promise it is easier than you think. This is one of the most straightforward cookie recipes you will find.
Step 1: Combine The Dry Ingredients
First things first, grab a large bowl. In it, you are going to whisk together the flour, baking soda, salt, and all those wonderful spices. That is the ginger, cinnamon, allspice, and cloves. Whisk them until they are all nicely combined.
Mixing them now ensures the spices are evenly distributed. This means every single cookie will have that amazing warm flavor. Once that is done, just set the bowl aside for a little bit.
Step 2: Mix The Wet Ingredients
Now for the wet ingredients. In a separate large bowl, using a handheld or stand mixer, beat the softened butter. Do this for about a minute on medium speed. You want it to be completely smooth and creamy.
Next, add the brown sugar and molasses. Beat them together on medium high speed until everything is combined and creamy. Do not forget to scrape down the sides of the bowl. This helps everything mix evenly.
Then, beat in the egg and vanilla extract on high speed. Let it mix for two full minutes. The mixture might look a little separated. Do not worry, that is totally normal and okay.
Step 3: Combine And Chill The Dough
Time to bring it all together. Add your dry ingredient mixture to the wet ingredients. Beat everything on low speed just until it is combined. The dough will be thick and feel a little sticky. That is exactly what you want.
Now, divide the dough in half. Place each half onto a big piece of plastic wrap. Wrap them up tightly and pat them down into a disc shape. This makes rolling it out later so much easier.
Here comes the most important part. You have to chill the dough. Put the discs in the fridge for at least three hours. You can even leave them in there for up to three days. This step is mandatory, so please do not skip it!
Step 4: Preheat And Prep
Once your dough has chilled, it is time to get ready to bake. Preheat your oven to 350 degrees Fahrenheit, which is 177 degrees Celsius. Line a couple of large baking sheets with parchment paper or silicone mats. This prevents sticking.
Step 5: Roll And Cut The Cookies
Take one disc of dough out of the fridge. Make sure to generously flour your work surface, your hands, and your rolling pin. This dough loves to stick, so flour is your friend. Roll out the dough until it is about a quarter inch thick.
The dough might crack a bit as you roll. That is okay. Just use your fingers to press the cracks back together. The first few rolls are the toughest. Once you start re rolling the scraps, it gets much easier to handle.
Now for the fun part of these fun cookie recipes! Cut the dough into your favorite shapes. Place the shapes about one inch apart on your prepared baking sheets. Repeat this process until all the dough is used.
Step 6: Bake To Perfection
Bake the cookies for about nine to ten minutes. The baking time can change a little bit. If your cookie cutters are smaller, they might only need eight minutes. If they are larger, they could need eleven minutes.
Every oven is a little different, so keep an eye on them. It is a good idea to rotate the pan halfway through baking. This helps them cook evenly. Remember, longer baking makes for crunchier cookies. For soft ones, stick to the suggested times.
Step 7: Cool And Decorate
Once they are done, let the cookies cool on the baking sheet for five minutes. Then, carefully move them to a wire rack to cool completely. This is an important step before you start decorating your cookies.
Once they are totally cool, you can decorate them however you like. This is where your creative baking ideas can really shine. Use your favorite icing and have a great time with it!
How To Store Leftovers
If you have any cookies left, which is not always a guarantee, storing them is simple. Just place them in an airtight container. They will stay fresh at room temperature for up to a week.
You can store them either decorated or undecorated. I sometimes store the plain cookies and decorate them a few at a time. It is a nice way to enjoy one of the best cookie recipes throughout the week.
Tips
Want to make sure your cookies are amazing every time? Here are a few extra tips. First, do not even think about skipping the chill time. Chilling the dough prevents the cookies from spreading too much in the oven. It also helps the flavors develop.
Using room temperature ingredients is also key. The butter and egg will mix together much more smoothly. This creates a better texture in your final cookies. It is a small detail that makes a big difference in many cookie recipes.
When rolling the dough, don’t be shy with the flour. A well floured surface prevents sticking and frustration. If the dough gets too warm while you are working, just pop it back in the fridge for a few minutes to firm up.
Conclusion
And there you have it! A simple, delicious gingerbread cookie recipe that is sure to become a favorite in your home. It is one of those classic cookie recipes that brings so much joy. The smell, the taste, the fun of decorating, it is all wonderful.
I hope you have as much fun making these cookies as I do. Baking is all about sharing love and creating sweet moments. Give this recipe a try and let me know how it turns out. Happy baking!
FAQ
Can I Use Blackstrap Molasses?
It is best to avoid blackstrap molasses for this recipe. Its flavor is very strong and a bit bitter. It can easily overpower the other spices. Stick with regular unsulphured molasses for the best taste.
Why Is Chilling The Dough So Important?
Chilling is a critical step for these cookies. It solidifies the butter, which prevents the cookies from spreading into thin puddles while baking. It also allows the gluten to relax and the spice flavors to deepen, resulting in a tastier, better textured cookie.
Can I Make This Dough Ahead Of Time?
Absolutely! This is one of the great things about these cookie recipes. You can make the dough and keep it wrapped tightly in the refrigerator for up to three days. It makes holiday baking much more manageable.
What’s The Best Way To Decorate These Cookies?
The options are endless! A simple cookie icing or royal icing works beautifully and sets nicely. You could also use a soft cookie buttercream if you prefer. Sprinkles, colored sugars, and small candies are always fun additions too.
Classic Gingerbread Cookies
A classic gingerbread cookie recipe that is wonderfully soft, chewy, and bursting with warm, spicy flavor. Perfect for family baking and holiday decorating.
Requirements
Ingredients
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves until nicely combined. Set aside.
- In a separate large bowl, using a handheld or stand mixer, beat the softened unsalted butter for about a minute until smooth and creamy.
- Add the brown sugar and unsulphured molasses. Beat on medium-high speed until combined and creamy, scraping down the sides of the bowl.
- Beat in the egg and pure vanilla extract on high speed for two full minutes. The mixture might look separated, which is normal.
- Gradually add the dry ingredient mixture to the wet ingredients. Beat on low speed just until combined. The dough will be thick and slightly sticky.
- Divide the dough in half. Place each half onto a large piece of plastic wrap, wrap tightly, and pat into a disc shape.
- Chill the dough discs in the refrigerator for at least three hours (or up to three days). This step is mandatory.
- Once chilled, preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- On a generously floured surface, with floured hands and a floured rolling pin, roll out one dough disc to about a quarter-inch thick. Press any cracks back together.
- Cut the dough into your favorite shapes using cookie cutters. Place shapes about one inch apart on prepared baking sheets. Repeat with remaining dough.
- Bake for 9-10 minutes (8 minutes for smaller, 11 minutes for larger cookies). Rotate the pan halfway through for even cooking. For soft cookies, avoid overbaking.
- Let cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely before decorating.
- Once fully cool, decorate with your favorite icing, sprinkles, colored sugars, or small candies as desired.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week, decorated or undecorated.
Do not skip chilling the dough for at least three hours; this prevents spreading and deepens flavors.
Use room temperature butter and egg for a smoother mixture and better cookie texture.
Be generous with flour when rolling out the dough to prevent sticking, and re-chill if it becomes too warm.
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