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Classic Gingerbread Cookies

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 140

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

Bake 8 minutes for softer cookies, 10 for firmer edges. Don't skip the chill — it firms the dough so it holds its shape and is easy to roll. Let cookies cool completely before decorating. Store in an airtight container for up to 5 days.