Name: Gingerbread Cookie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; ¾ cup brown sugar, packed; ½ cup unsalted butter, softened; ½ cup molasses; 1 large egg; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon nutmeg

Why You’ll Love This Recipe

I love how these gingerbread cookies strike the perfect balance between sweet and spicy. The dough is easy to roll and holds its shape beautifully, making it ideal for festive cookie cutters. Whether I decorate them elaborately or keep them plain, the flavor always shines through. Plus, the aroma while baking fills the whole house with holiday cheer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
¾ cup brown sugar, packed
½ cup unsalted butter, softened
½ cup molasses
1 large egg
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg

Directions

I start by creaming the butter and brown sugar together until the mixture is light and fluffy.
Then, I beat in the molasses and egg until well combined.
In another bowl, I whisk together the flour, baking soda, salt, and all the spices.
Gradually, I add the dry ingredients to the wet mixture and mix until a dough forms.
I wrap the dough in plastic wrap and let it chill in the refrigerator for at least 1 hour.
Once chilled, I roll out the dough to about ¼-inch thick and cut it into festive shapes.
I bake the cookies at 350°F (175°C) for 8–10 minutes, just until the edges begin to firm.
After baking, I let them cool completely before decorating with icing or sprinkles—or I simply enjoy them plain.

Servings and timing

This recipe yields about 25 cookies, depending on the size of the cutters I use.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

When I want a slightly crunchier cookie, I bake them for an extra minute or two. For a deeper molasses flavor, I use blackstrap molasses. Sometimes, I add a touch of orange zest to the dough for a citrusy twist. If I’m baking with kids, I set up bowls of colorful sprinkles and royal icing for decorating fun.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, I freeze undecorated cookies and thaw them before decorating. If they start to get a bit dry, I place a slice of bread in the container to help maintain their softness.

FAQs

What kind of molasses should I use for gingerbread cookies?

I prefer using unsulphured molasses for the best flavor. It’s sweet, rich, and doesn’t overpower the spices.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and chill it overnight. It makes baking day even easier.

Do I need to chill the dough?

Absolutely. Chilling helps firm the dough so it rolls out easily and holds its shape while baking.

How thick should I roll the dough?

I roll the dough to about ¼ inch thick. This gives a nice soft center with slightly crisp edges.

Can I freeze these cookies?

Yes, I freeze both the dough and the baked cookies (without decorations). They thaw beautifully and taste just as fresh.

Conclusion

These gingerbread cookies are more than just a treat—they’re a holiday tradition I look forward to every year. Whether I’m baking solo or sharing the experience with others, this recipe never fails to deliver that classic, comforting taste of the season.