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Gingerbread Cookie

Gingerbread Cookie

This classic gingerbread cookie recipe creates soft-centered, crisp-edge cookies bursting with traditional warm spices—perfect for Christmas and festive holiday baking.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup packed brown sugar light or dark
  • 1/2 cup unsulfured molasses
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly blended.
  • In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
  • Mix in the molasses, egg, and vanilla on low speed until just combined, scraping down the bowl as needed.
  • Gradually add the dry ingredient mixture to the wet ingredients on low speed until a firm dough forms.
  • Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.
  • On a lightly floured surface, roll dough to 1/4-inch thickness and use cookie cutters to cut out desired shapes.
  • Place cookies 2 inches apart on the prepared baking sheets, rerolling scraps once for additional cookies.
  • Bake for 8-10 minutes, rotating sheets halfway through, until edges are set but centers are still soft.
  • Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

For deeper spice flavor, let cut cookies rest 30 minutes before baking to develop a natural crust; dough can be frozen for up to 2 months. Decorate with royal icing or melted chocolate according to preference.

Nutrition

Calories: 120kcal
Keyword Christmas Cookies, Festive Cookies, Gingerbread Cookie, Holiday Baking, Traditional Spices
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