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gingerbread cookie recipe

Gingerbread Cookie Recipe

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A soft gingerbread cookie recipe with warm spices, molasses or honey swaps, and chewy texture. Perfect for decorating, gifting, or freezing.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 24 people
Course: desserts, snacks
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 3/4 cup dark brown sugar packed
  • 1/2 cup unsulphured dark molasses or substitute honey
  • 1 large egg room temperature
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg optional

Equipment

  • 1 mixing bowl Large size
  • 1 Electric hand mixer or stand mixer
  • 1 Rolling Pin For even dough
  • 1 Cookie cutters Holiday-themed
  • 2 Baking sheets Lined with parchment
  • 1 Wire cooling rack Optional but ideal

Method
 

  1. In a large bowl, cream together butter and brown sugar until fluffy.
  2. Beat in molasses and egg until smooth.
  3. In another bowl, whisk together flour, baking soda, salt, and spices.
  4. Gradually add dry mix to wet mixture, stirring until dough forms.
  5. Divide dough in half, shape into discs, wrap in plastic wrap, and chill for 1 hour.
  6. Roll dough to ¼ inch thickness between parchment paper.
  7. Cut into shapes with cookie cutters and place on parchment-lined baking sheets.
  8. Chill shaped cookies for 10–15 minutes before baking.
  9. Bake at 350°F for 9–11 minutes until edges are just set.
  10. Cool completely on a wire rack before decorating or storing.

Nutrition

Calories: 130kcal

Notes

For a milder flavor, substitute molasses with equal parts honey.
Roll dough evenly for consistent baking.
Cookies can be frozen undecorated for up to 2 months.
To refresh cookies, place a slice of bread in the storage container overnight.

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