Gingerbread Cookies Recipe
These classic gingerbread cookies are warm, spiced, and perfectly sweet with crisp edges and soft centers.Made with cozy molasses and aromatic spices, they’re perfect for holidays or anytime baking.Easy to roll, cut, and decorate for festive fun.Great for gifting, cookie swaps, or family baking days.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, spices, and salt in a bowl.
- Cream butter and brown sugar until light and fluffy.
- Mix in molasses, egg, and vanilla until combined.
- Gradually add dry ingredients and mix until dough forms.
- Roll dough to 1/4-inch thickness and cut into shapes.
- Place cookies on baking sheet 1 inch apart.
- Bake for 8–10 minutes until edges are set.
- Cool on rack before decorating if desired.
Notes
- Chill dough for 30 minutes if it feels sticky.
- For softer cookies bake 8 minutes, for crispier bake 10 minutes.
- Store in airtight container for up to 1 week.
- Dough can be frozen for up to 3 months.