Why You’ll Love My Favorite Gingerbread Cookies Recipe
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The flavor is spot on—deep molasses sweetness combined with a full spice profile including ginger, cinnamon, cloves and nutmeg.
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The texture is excellent: soft in the centers, slightly crisp around the edges.
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The dough is chillable, which allows for planning ahead (and better flavor development).
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Great for making into shapes (cookie‑cutters) and decorating if you like holiday cookies.
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Makes a lovely batch to share at gatherings or to gift for the holidays.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All‑purpose flour
Baking soda
Salt
Ground ginger
Ground cinnamon
Ground allspice
Ground cloves
Unsalted butter, softened to room temperature
Dark or light brown sugar, packed
Dark molasses (do not use blackstrap)
One large egg, at room temperature
Pure vanilla extract
Granulated sugar (for rolling) — optional for extra surface sparkle
Optional icing or decorations (if you choose to frost or decorate the cookies)
Directions
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In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves. Set aside.
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In a mixer (stand or handheld) fitted with a paddle attachment, cream the softened butter until smooth (about 1 minute). Add the brown sugar and beat until light and fluffy (about 2 minutes), scraping down sides as needed.
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Add the molasses, egg and vanilla and beat until combined, scraping the bowl as needed.
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With the mixer on low speed, add the dry ingredient mixture and beat until fully incorporated—the dough will be quite thick and slightly sticky.
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Divide the dough into two discs (wrap each tightly in plastic wrap) and chill for at least 3 hours (up to 3 days) — chilling is mandatory so the dough firms and the flavors meld.
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When ready to bake: Preheat your oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
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On a generously floured work surface (and rolling pin/hands floured), roll one disc of chilled dough to about ¼‑inch thickness. Use cookie cutters to cut shapes and transfer shapes to the prepared baking sheets, spacing about 1 inch apart. Re‑roll scraps as needed.
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Bake cookies for about 9‑10 minutes (less if your cookie cutters are smaller than 4 inches; more if larger). The cookie centers may still look soft but the edges should be set. The longer the bake time, the crisper the cookie will be.
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Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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Once completely cool, decorate as desired (frosting, sprinkles, icing, etc.).
Servings and timing
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Makes about 24 four‑inch cookies
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Preparation time: 15‑20 minutes (plus chilling)
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Chill time: minimum 3 hours (up to 3 days)
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Bake time: 9‑10 minutes per batch
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Total time: approximately 4 hours+ (including chilling)
Variations
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Spice adjustment: Increase or reduce the amount of ginger (or add a little ground cardamom) for a different flavor twist.
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Decorated version: After cooling, decorate with royal icing, cream‑cheese frosting or simply a dusting of powdered sugar.
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Chewy vs crisp: For a softer cookie, bake toward the lower end of the time. For crispier cookies, bake a minute or two longer.
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Molasses substitute: If you don’t have dark molasses, you could use light molasses—but expect a slightly lighter flavour and color.
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Vegan option: Substitute butter with a vegan alternative and use a flax‑egg (1 Tbsp flaxseed meal + 3 Tbsp water = 1 egg) though texture and flavor may vary.
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Gluten‑free version: Use a gluten‑free all‑purpose flour blend (1:1 replacement) and ensure other ingredients are gluten‑free certified; chilling still applies.
Storage/Reheating
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Store baked cookies in an airtight container at room temperature for up to 1 week.
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For longer storage, you can freeze the baked, undecorated cookies for up to 3 months; thaw at room temperature before decorating.
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Unbaked dough discs (wrapped tightly) also freeze well up to 3 months; thaw in the refrigerator overnight, then roll/shape and bake as directed.
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To refresh slightly stale cookies: warm them for a few seconds in the microwave or oven for a tender moment before serving.
FAQs
What is the difference between gingerbread cookies and gingersnap cookies?
Gingerbread cookies are typically softer, often rolled out and cut into shapes, and made with molasses and multiple spices. Gingersnaps tend to be smaller, crispier and contain more ginger, often with a sugar‑crackled top.
Can I skip chilling the dough?
No — chilling the dough is very important for this recipe. It allows the molasses and spices to develop flavor and ensures the cookies don’t spread too much when baked.
How do I know when the cookies are done baking?
The edges should be set and slightly firm, but the centers can still look a little soft. They’ll firm up further as they cool on the baking sheet. Over‑baking will yield a much crisper cookie.
Can I roll the cookies thinner or thicker?
Yes—you can adjust thickness. Rolling thinner (say 1/8 inch) will yield crisper cookies; thicker will yield softer, more tender cookies. Adjust bake time accordingly.
Can I make smaller cookies or large ones?
Yes — if you use smaller cookie cutters, reduce bake time (about 8 minutes); for larger shapes, increase baking time (up to ~11 minutes) but watch closely.
Can I freeze the dough or the baked cookies?
Yes — you can freeze the unbaked dough discs for up to 3 months (then thaw overnight in the fridge before rolling and baking). Baked cookies (undecorated) also freeze well for up to 3 months.
Do I have to decorate the cookies?
No — they are delicious plain. Decorating is optional for extra flair or holiday presentation. If decorating, wait until cookies are completely cool before adding any icing or toppings.
What kind of molasses should I use?
Use a dark or unsulphured molasses (commonly available). Avoid blackstrap molasses—it is overly strong and may alter the flavor/bitter note too much.
How can I make the cookies a bit less sweet and more spiced?
You can reduce the brown sugar slightly or increase the spices (ginger, cinnamon, cloves) to emphasize spice over sweetness. You could also skip the optional sugary roll‑in step.
Will the dough be easy to roll out?
Because the dough is rich and quite stiff when chilled, rolling it can take a bit of effort. Flour the work surface, hands and rolling pin generously. If it cracks, pick it up and gently press the cracks back together. Allowing the dough to sit at room temperature for 10 minutes before rolling can help.
Conclusion
This gingerbread cookie recipe delivers exactly what you want at the holidays: warm, comforting spices, rich molasses flavor and a texture that balances tender centers with crisp edges. Whether you’re rolling out fun shapes for festive decorating or simply baking for the joy of fresh spiced cookies, this recipe is reliable and delicious. With some planning for chilling and decorating, you’ll end up with a batch of cookies that disappear fast—and get compliments every time.
