Classic Spiced Gingerbread Cookies (Printable Version)

Soft gingerbread with warm spices and molasses, ideal for festive shaping and decorating.

# 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 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
02 - In a large bowl, beat the unsalted butter and dark brown sugar until light and fluffy, about 2 minutes.
03 - Add the egg, molasses, and vanilla extract to the creamed mixture; beat until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated to form a soft dough.
05 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc to 1/4-inch thickness. Cut into shapes using cookie cutters.
08 - Place cookies on baking sheets spaced 1 inch apart and sprinkle with granulated sugar if desired.
09 - Bake for 8 to 10 minutes until edges are just firm. Cool on sheets for 2 minutes before transferring to a wire rack to cool completely.
10 - Once cooled, decorate with royal icing and sprinkles as preferred.

# Expert Advice:

01 -
  • They come out soft inside with edges that have just enough crunch, the kind of texture that keeps people reaching for another.
  • The spice blend is bold but never overwhelming—it tastes like the holidays in the best way.
  • Once you nail the technique, you can make a batch in under two hours total, which beats most cookie recipes.
02 -
  • Don't skip the chilling step—warm dough spreads in the oven and turns into thin crisps instead of chewy cookies with character.
  • The exact baking time matters: at eight minutes your cookies will be soft and almost cakey, while ten minutes gives you a slight crunch at the edges but still a tender center.
  • Molasses brands vary wildly in thickness, so if your dough seems too loose after mixing, let it chill a bit longer before rolling.
03 -
  • If your dough cracks when you cut it, it's too cold—let it warm up on the counter for five minutes and try again.
  • For perfectly even thickness when rolling, place two rulers or wooden spoons on either side of your dough; your rolling pin will glide over them and keep the thickness consistent.
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