Gingerbread cookie recipe

Listen to me! Most holiday biscuits are dry, flavorless hockey pucks that belong in the bin, not on your table. If you want a Gingerbread cookie recipe that actually commands respect, you need to wake up! We are talking about deep molasses, sharp ginger, and a texture that is absolutely spot on. It is about as essential as my Spiced Brown Butter Cinnamon Crinkle Cookies for any serious baker. Stop settling for mediocre, supermarket rubbish. This Gingerbread cookie recipe delivers a bold, spicy kick and a perfect snap. Now, get your station ready and let’s get to work!

Ingredients for Gingerbread cookie recipe

• 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground lowercase cloves
• 10 Tablespoons (142g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160ml) unsulphured or dark molasses (do not use blackstrap)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• Optional for decorating: Royal icing or cookie icing

Instructions to prepare Gingerbread cookie recipe

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
2. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter for about 1 minute on medium speed until smooth. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy.
3. Add Wet Ingredients: Beat in the egg and vanilla extract on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. (The mixture may look slightly separated; this is normal).
4. Combine: Add the dry flour mixture to the wet ingredients and beat on low speed until just combined. The dough will be thick and slightly sticky.
5. Chill (Mandatory): Divide the dough in half and wrap each portion tightly in plastic wrap, patting them down into disc shapes. Refrigerate for at least 3 hours (or overnight). This step is essential to prevent the cookies from spreading.
6. Preheat and Prepare: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
7. Roll and Cut: On a lightly floured surface, roll out one disc of chilled dough to about 1/4-inch thickness. Use cookie cutters to cut into shapes.
8. Bake: Place cookies 1 inch apart on the prepared baking sheets. Bake for 9–10 minutes. (Note: The cookies will look very soft but will firm up as they cool).
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate: Once fully cooled, decorate with icing as desired.

Gingerbread cookie recipe Details

Prep Time: PT3H20M

Cook Time: PT10M

Total Time: PT3H30M

Servings: 24

Expert Tips

Substitutions for Gingerbread cookie recipe

Don't you dare use blackstrap molasses; it’s far too bitter and will ruin the balance! If you must, use dark brown sugar instead of light for a deeper, richer profile. If you're out of allspice, a tiny pinch more clove and nutmeg will do, but don't you dare compromise on the quality of the ginger!

Errors to Avoid with Gingerbread cookie recipe

The biggest disaster you can commit? Not chilling the dough. If you skip the three hours in the fridge, your cookies will spread into a greasy, unrecognizable mess. Also, stop over-flouring your surface! Too much excess flour makes the biscuit tough and dry. Treat the dough with some respect!

Alternative Cooking of Gingerbread cookie recipe

While the oven is king for that perfect snap, you can actually air fry these at 330°F for about 5-6 minutes if you’re in a desperate rush. However, for a classic, uniform bake, stick to the parchment-lined baking sheet in a conventional oven. Consistency is the key to perfection!

Frequently Asked Questions about Gingerbread cookie recipe

Q1: Why is my gingerbread dough so incredibly sticky?

It’s the molasses, you donut! It’s naturally tacky and high in sugar. This is exactly why the mandatory chilling period is non-negotiable. Cold dough is manageable dough. If it’s still sticking after chilling, your kitchen is likely too hot—work fast and keep the unused portion in the fridge!

Q2: How do I know exactly when the cookies are finished baking?

Look at the edges! They should be firm to the touch and set, but the centers will still look slightly soft and underdone. Do not overbake them until they are hard as a rock in the oven! They firm up beautifully on the wire rack. Precision is the difference between a cook and a chef!

Q3: Can I freeze the dough to use for later?

Absolutely. Wrap it tightly in professional-grade plastic wrap and it’ll last for up to three months. It’s the perfect way to stay ahead of the holiday rush. Just thaw it in the fridge overnight before rolling it out. Simple, smart, and efficient!