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Freshly baked gingerbread cookies arranged on a cooling rack.

Classic Gingerbread Cookies

A delightful recipe for classic gingerbread cookies, perfect for holiday baking or any time you crave a sweet, spiced treat. These cookies are soft, chewy, and full of warm gingerbread flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups All-purpose flour
  • 1 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground cloves
  • 1 tsp Baking soda
  • 0.5 tsp Salt
Wet Ingredients
  • 0.75 cup Unsalted butter 1.5 sticks, softened
  • 0.5 cup Brown sugar packed
  • 0.5 cup Molasses
  • 1 Large egg
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper

Method
 

Preparation
  1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 1 hour.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness, then cut out shapes using cookie cutters.
  3. Place cookies on prepared baking sheets and bake for 8-10 minutes, or until the edges are set.
  4. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 1 hour before rolling. Decorate with royal icing once cooled.