Few smells say “holiday” like a tray of gingerbread cookies in the oven — all molasses, ginger, and warm spice. These are the classic cut-out kind: sturdy enough to hold a sharp shape for decorating, but still soft in the middle with just the right amount of chew. They’re as fun to make with kids as they are to package up as gifts.
We’ve rolled out more of these than we can count, and the two things that make or break them are chilling the dough and not overbaking. Nail those and you’ll have picture-perfect cookies every single time.
Why This Works
Molasses does a lot of heavy lifting here — it brings deep flavor, rich color, and the soft, slightly chewy texture gingerbread is known for. Chilling the dough firms up the butter so the cookies hold their cut-out shapes instead of spreading into blobs, and it gives the flour time to hydrate for a smoother roll. Pulling the cookies while the centers still look a touch soft keeps them tender; they firm up as they cool.
Ingredient Notes & Substitutions
- Molasses: Use regular (unsulphured) molasses, not blackstrap, which is bitter and overpowering.
- Spices: Ginger, cinnamon, and cloves are the classic trio. Fresh, recently opened jars make a noticeable difference in flavor.
- Butter: Softened, not melted — you need it soft enough to cream with the sugar but not greasy.
- Brown sugar: Adds moisture and a caramel note. Pack it firmly when measuring.
Tools You’ll Need
Classic Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tbsp ground cloves
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until fluffy, about 2–3 minutes.
- Add the egg and molasses and mix until combined.
- Gradually add the dry ingredients, mixing just until a dough forms. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into shapes with cookie cutters and place on the prepared sheets, leaving 1 inch between cookies.
- Bake 8–10 minutes, until the edges are set and the centers are slightly soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
Common Mistakes to Avoid
- Skipping the chill: Warm dough spreads and is sticky to handle. An hour in the fridge is non-negotiable for clean shapes.
- Rolling unevenly: Uneven thickness means some cookies burn while others underbake. Aim for a consistent 1/4 inch.
- Overbaking: Gingerbread keeps cooking on the hot sheet. Pull it when the edges are just set for soft, chewy cookies.
Variations
- Milder flavor: Swap the molasses for honey or maple syrup for a gentler, less intense spice cookie.
- Citrus twist: Add a teaspoon of orange zest to the dough for a bright, fragrant lift.
- Decorated: Pipe with royal icing once cooled, or press in small candies before baking.
Storage
Store baked gingerbread cookies in an airtight container at room temperature for up to 5 days. The dough freezes well for up to 3 months — wrap it tightly and thaw in the fridge before rolling. Baked, un-iced cookies also freeze beautifully, so you can get a head start on holiday baking.
Frequently Asked Questions
Why did my cookies spread in the oven?
The dough was too warm. Chill it thoroughly, and if your kitchen is hot, pop the cut shapes back in the fridge for 10 minutes before baking.
How do I get soft vs. crunchy cookies?
Bake about 8 minutes for soft and chewy, or closer to 10 for firmer, snappier edges.
Can I freeze the dough?
Yes — wrapped tightly, it keeps in the freezer for up to 3 months. Thaw overnight in the fridge before rolling.
What icing is best for decorating?
Royal icing dries hard and holds fine detail, making it ideal for piping and decorating.
Love holiday baking? Try our Classic Sugar Cookies for another decorating favorite, or treat your guests to our festive Peppermint Bark alongside these cookies.
See the full kitchen lineup on our Tools & Equipment page.
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