Homemade Gingerbread Cookies
These Homemade Gingerbread Cookies are soft in the center with slightly crisp edges and full of warm spices — cinnamon, ginger, cloves, and a touch of allspice that ties everything together. These cookies yield 12 to 15, depending on the size of your cookie cutter.
Homemade Gingerbread Cookies
Equipment
- Spatula
- Measuring spoons and cup
- Mixing Bowl
- Small Bowl
- Whisk
- Handheld Mixer
- Cookie Cutter
- Rolling Pin
Ingredients
- 1 Eggs
- 6 tbsp Brown Sugar
- 6 tbsp Soft Butter
- 1/2 cups Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Salt
- 1 tbsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1/4 tsp Allspice
- 1/4 cup Molasses
Instructions
- Gather all your ingredients, measure everything then set aside.
- In a bowl, combine flour, baking soda, baking powder, salt, and all the spices, use a whisk to get rid of any lumps then set aside.
- In a large bowl, beat the butter and brown sugar until light and fluffy.
- Mix in the egg, molasses, and vanilla until smooth and fully incorporated.
- Gradually add the dry mixture to the wet ingredients and mix until just combined. Flatten the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour. (This step helps the dough roll out smoothly and hold its shape while baking.)
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Cut into shapes using your favorite cookie cutters and place them on a parchment-lined baking sheet.
- Bake for 8–10 minutes, or until the edges are firm and the centers are just set. Allow cookies to cool for ten minutes on the pan before transferring them to a wire rack.
- Once cooled, feel free to add a simple vanilla icing or keep them plain — either way, they’re delicious.
Homemade Gingerbread Cookies
Whether you’re baking for a quiet evening in or just want a taste of the holidays without making dozens of cookies, this gingerbread cookie recipe is the perfect choice!!! They’re ideal for decorating, gifting, or simply enjoying with a cup of tea.
First, start by whisking together all your dry ingredients — the flour, baking soda, baking powder, and warm spices. Next, in a separate bowl, cream the butter and brown sugar until light and fluffy. Mix in the molasses, egg, and vanilla. Gradually, add the dry ingredients to the wet, mixing just until a soft dough forms.
Once your dough is ready, it’s important to let it chill for about an hour — the dough becomes easier to roll and the cookies hold their shape beautifully as they bake. After chilling, roll the dough out evenly, cut into your favorite shapes, and bake for ten minutes.
Finally, allow the cookies to cool before decorating or enjoy them plain.
Let’s bake!
Why You Will Love This Recipe!
- Warm and spiced: Packed with cinnamon, ginger, cloves, and allspice for that classic holiday flavor.
- Soft and chewy: Tender in the center with lightly crisp edges for the perfect texture balance.
- No fancy tools needed: just a bowl, and a cookie cutter.
- Quick and easy: Simple ingredients and minimal prep — ready to bake after a quick chill.
Recipe At A Glance:
Eggs: You will need one egg at room temperature.
Brown Sugar: You will need six tbsp
Butter: You will need six tbsp
Flour: You will need one and a half cups of all-purpose flour.
Baking Soda: You will need 1/4 tsp of baking soda.
Baking Powder: You will need 1/4 tsp of baking powder.
Salt: You will need one tsp of salt for taste.
Vanilla Extract: You will need one tbsp for taste.
Cinnamon: You will need half a tsp of ground cinnamon.
Ginger: You will need half a tsp of ginger. Ground or fresh (I used fresh)
Cloves: You will need 1/4 tsp of ground cloves.
Allspice: You will need one 1/4 tsp of allspice.
Molasses: You will need 1/4 cup of molasses. I used Crosby’s 100% Natural Gluten Free Fancy Molasses.
Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.
Equipment Needed:
Spatula: For mixing.
Measuring Spoons and Cup: For accurate measurements.
Mixing Bowl: For the ingredients.
Small Bowl: For cracking your eggs.
Whisk: For mixing the dry ingredients.
Hand mixer: For mixing.
Cookie cutter: Gingerbread cookie cutter.
Rolling pin: To roll out the cookie dough.
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Step By Step Instructions:
Step One: Whisk the dry ingredients
Gather all your ingredients, measure everything then set aside.
In a bowl, combine flour, baking soda, baking powder, salt, and all the spices, use a whisk to get rid of any lumps then set aside.
Step Two: Cream the butter and sugar
In a large bowl, beat the butter and brown sugar until light and fluffy.
Step Three: Add the wet ingredients.
Mix in the egg, molasses, and vanilla until smooth and fully incorporated.
Tip: crack the eggs in a separate bowl to avoid any shells falling into the batter.
Step Four: Mix it all together
Gradually add the dry mixture to the wet ingredients and mix until just combined. Flatten the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour. (This step helps the dough roll out smoothly and hold its shape while baking.)
Step Five: Roll, cut, and bake.
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to 1/4-inch thickness. Cut into shapes using your favorite cookie cutters and place them on a parchment-lined baking sheet.
Bake for 8–10 minutes, or until the edges are firm and the centers are just set. Allow cookies to cool for ten minutes on the pan before transferring them to a wire rack.
Step Six: Decorate or enjoy as-is
Once cooled, feel free to add a simple vanilla icing or keep them plain — either way, they’re delicious.
Enjoy!
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Leftovers? No problem!
Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies for up to three months. Place parchment paper between layers to prevent sticking.
You can also freeze the dough (before baking) for up to two months. Just thaw in the fridge overnight before rolling and baking.
To refresh cookies after freezing, warm them in the oven at 300°F (150°C) for 3–5 minutes.
Frequently Asked Questions?
Can I use fresh ginger instead of ground?
You can! Use about 1 tablespoon finely grated fresh ginger in place of 1/2 teaspoon ground ginger for a bolder, fresher flavor (be sure to finely grate the ginger or you will find chunks of it in your cookie dough like I did)
How do I keep my cookies soft?
Store them in an airtight container with a small piece of bread or apple slice — it helps maintain moisture.
Can I decorate them before baking?
If you’re using coarse sugar or sprinkles, yes! For royal icing or glaze, decorate after the cookies have fully cooled.
The Ultimate Moist Chocolate Cake Tips and Variations
- Add zest: Stir in orange or lemon zest for a hint of brightness.
- Chocolate twist: Dip half of each cooled cookie in melted chocolate.
- Butter quality matters: Use real butter for the best flavor and texture.
- Let the dough chill: It helps the cookies hold their shape and deepens the flavor.
- Even baking: Roll dough evenly to 1/4-inch thickness for consistent results.
Troubleshooting Common Mistakes
1. My cookies spread too much→ The dough may have been too warm. Chill it longer (at least 1 hour) before rolling and baking.
2. The cookies lost their shape→ Make sure your butter isn’t overly soft, and don’t skip chilling before baking.
3. The cookies came out dry→ They may have been overbaked. Check them a minute early — the centers should look just set.
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From my kitchen to yours…
These gingerbread cookies are simple, comforting, and easy to whip up. Enjoy as is or decorate the cookies with royal icing.
Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Homemade Gingerbread Cookies
From my kitchen to yours—until next time, enjoy every bite!!!
Jas
