Introduction

These classic gingerbread cookies are soft, warmly spiced, and perfectly sweetened with molasses and brown sugar. They make a delightful treat for holidays or any cozy occasion.

Gingerbread Cookies Recipe - Recipe Image

Ingredients

1 stick plus 1 tbsp unsalted butter, softened
1½ tbsp dark molasses
1⅓ cups light brown soft sugar
½ tsp fine sea salt
1 egg
1¾ cups plus 1 tbsp all-purpose flour
¼ tsp baking soda
¼ tsp ground cloves
1½ tsp ground ginger
½ tsp ground cinnamon
¼ cup granulated sugar (for coating)

Instructions

Step 1: In a large mixing bowl, beat the softened butter, molasses, brown sugar, and salt together until smooth and creamy.
Step 2: Add the egg and mix well to incorporate it fully.
Step 3: Stir in all the dry ingredients—flour, baking soda, cloves, ginger, and cinnamon—except for the granulated sugar. Mix until combined, then cover the dough and refrigerate for 1 hour.
Step 4: Preheat the oven to 400°F (gas mark 6) and line two cookie sheets with parchment paper.
Step 5: Roll the chilled dough into 20 even-sized balls. For accuracy, you may weigh them.
Step 6: Pour the granulated sugar onto a small plate, then roll each dough ball in the sugar to coat thoroughly.
Step 7: Space the coated dough balls evenly on the prepared baking sheets and bake for 9–10 minutes until the cookies are golden brown.
Step 8: Remove from the oven and transfer the cookies to a cooling rack. Allow them to cool completely before serving.

Tips & Variations

For a stronger ginger flavor, add an extra ½ teaspoon of ground ginger.
Try dipping cooled cookies in melted dark chocolate for a decadent twist.
If you prefer crispier cookies, bake for an additional 1-2 minutes but watch closely to avoid burning.

Storage

Store gingerbread cookies in an airtight container at room temperature for up to 1 week. To keep them soft longer, add a slice of bread to the container, which helps retain moisture. Reheat briefly in a low oven or microwave if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light molasses instead of dark?

Yes, but dark molasses provides a richer, more robust flavor that complements the spices. Light molasses will yield a milder taste.

How can I make the cookies more decorative?

After cooling, decorate with royal icing or sprinkle with colored sugar before baking for a festive touch.

Gingerbread Cookies Recipe

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4.7 from 665 reviews

These classic Gingerbread Cookies are soft, warmly spiced treats perfect for the holiday season. Made with a blend of molasses, ginger, cinnamon, and cloves, these cookies have a rich, aromatic flavor and a tender bite. Coated with granulated sugar before baking, they develop a slight crispness on the outside while remaining chewy inside. Ideal for festive gatherings or as a cozy homemade gift.

Author: Tara
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 stick plus 1 tbsp unsalted butter, softened
1½ tbsp dark molasses
1 egg

Dry Ingredients

1⅓ cups light brown soft sugar
½ tsp fine sea salt
1¾ cups plus 1 tbsp all-purpose flour
¼ tsp baking soda
¼ tsp ground cloves
1½ tsp ground ginger
½ tsp ground cinnamon

Coating

¼ cup granulated sugar

Instructions

Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, dark molasses, light brown soft sugar, and fine sea salt until the mixture is smooth and well combined.
Add Egg: Crack the egg into the bowl and beat it into the butter and molasses mixture until fully incorporated and creamy.
Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking soda, ground cloves, ground ginger, and ground cinnamon thoroughly.
Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, beating until a consistent dough forms. Avoid overmixing to maintain tenderness.
Refrigerate Dough: Cover the bowl and refrigerate the dough for 1 hour to firm up, making it easier to handle and shape.
Preheat Oven: Heat your oven to 400°F (gas mark 6) and line two baking sheets with parchment paper to prepare for baking.
Shape and Coat Cookies: Divide the chilled dough into 20 even-sized balls. Roll each ball in the granulated sugar to coat completely, then place them spaced apart on the prepared baking sheets.
Bake: Bake the cookies in the preheated oven for 9-10 minutes until they turn golden brown around the edges.
Cool: Remove the baking sheets from the oven and transfer the cookies to a cooling rack. Allow them to cool fully before serving or storing.

Notes

For best results, weigh the dough balls to ensure even baking and consistent cookie size.
Store cooled cookies in an airtight container at room temperature for up to one week.
These cookies can be decorated with icing or additional toppings once cooled for a festive touch.
If you prefer crisper cookies, bake an additional 1-2 minutes, but watch carefully to avoid burning.

Keywords: Gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, Christmas baking