Classic gingerbread spiced cookies (Printable)

Soft molasses cookies infused with warm spices, ideal for holiday cutouts and icing decoration.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon salt

→ Wet Ingredients

09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 1 teaspoon pure vanilla extract

→ For Rolling

14 - 1/4 cup granulated sugar (optional)

→ For Decorating

15 - Royal icing or simple glaze
16 - Colored sprinkles (optional)

# Steps:

01 - Whisk together flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl; set aside.
02 - Beat softened butter and dark brown sugar in a large bowl until light and fluffy, about 2 minutes. Add egg, molasses, and vanilla extract; continue beating until fully incorporated.
03 - Gradually mix the dry ingredients into the wet mixture until just combined; dough will be soft.
04 - Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll one dough disc to approximately 1/4 inch thickness. Cut with desired cookie cutters.
07 - Place cookies 1 inch apart on baking sheets. Sprinkle with granulated sugar if desired.
08 - Bake for 8 to 10 minutes until edges are just firm. Let cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
09 - Once cooled, adorn cookies with royal icing and sprinkles according to preference.

# Expert Tips:

01 -
  • They're soft in the middle with a gentle bite at the edges, and nobody can eat just one.
  • The dough is forgiving and actually gets better if you make it ahead, which means less stress on a busy day.
  • You can shape them into whatever you imagine, then let kids or friends go wild decorating them with icing.
02 -
  • Don't overbake; the edges firm up just slightly before the centers set, and pulling them out a minute early gives you that signature tender bite that makes people ask for the recipe.
  • Molasses is not interchangeable with other sweeteners, and using blackstrap makes the cookies bitter and unforgiving, so stick with unsulphured.
  • Cold dough is your friend because warm dough spreads too much and creates flat, thin cookies instead of the plump shapes you're after.
03 -
  • Let your butter get completely soft at room temperature before creaming it, because this is the step that determines whether your cookies are tender or dense.
  • If you want crispier cookies, bake them a minute or two longer and they'll have more snap when you bite into them, while minimum time gives you that soft center everyone loves.
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