Classic gingerbread cookies are a holiday staple. Made with rich molasses and warm spices like ginger, cinnamon, and cloves, they fill the kitchen with that unmistakable festive aroma. Perfect for decorating with icing, gifting, or enjoying with a cup of hot cocoa, these cookies bring both comfort and cheer to the season.
Prep Time: 20 mins
Cook Time: 8–10 mins
Additional Time: 1 hr (chilling)
Total Time: 1 hr 30 mins
Servings: 24 cookies
Tools/Equipment
- Mixing bowls (medium and large)
- Whisk
- Electric mixer (optional, for creaming butter and sugar)
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
- Wire cooling rack
- Plastic wrap
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon 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 using cookie cutters and place on the prepared baking sheets, leaving 1 inch between cookies.
- Bake 8–10 minutes, until edges are set and centers are slightly soft.
- Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes/ Tips
Texture: For softer cookies, reduce the baking time slightly. For crispier cookies, bake about 1 minute longer.
Decorating: Let cookies cool completely before decorating with royal icing, melted chocolate, or sprinkles. They’re also great plain.
Flavor variations: Substitute honey or maple syrup for the molasses for a milder, sweeter flavor.
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