Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1 large egg; 1/2 cup unsulphured molasses; 1 teaspoon vanilla extract

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These gingerbread cookies are soft in the center, lightly crisp around the edges, and full of cozy spice flavor. I love making them during the holidays—they fill the house with the warm scent of cinnamon, ginger, and molasses. Whether I cut them into classic shapes or keep it simple with rounds, decorating them is always part of the fun.

Why You’ll Love This Recipe

I like that these cookies are incredibly versatile—perfect for decorating with icing, sprinkles, or enjoying plain with a cup of tea. The dough is easy to work with, holds its shape beautifully, and the flavors get even better after a day. They’re festive, nostalgic, and fun for both kids and adults to make together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Ground ginger
Ground cinnamon
Ground cloves
Baking soda
Salt
Unsalted butter
Brown sugar
Egg
Molasses
Vanilla extract

Directions

I whisk together the flour, baking soda, salt, and spices in a bowl and set it aside.
In a separate bowl, I cream the butter and brown sugar until fluffy.
I mix in the egg, molasses, and vanilla until smooth.
Gradually, I add the dry ingredients to the wet mixture until a dough forms.
I divide the dough in two, flatten it into disks, wrap it in plastic wrap, and chill for at least 1 hour.
Once chilled, I roll out the dough on a lightly floured surface to about ¼ inch thick.
I cut into shapes and place them on a parchment-lined baking sheet.
I bake at 350°F (175°C) for 8–10 minutes, then let them cool completely before decorating.

Servings and timing

This recipe makes about 24 cookies, depending on the size of the cookie cutters. It takes around 15 minutes to prep, at least 1 hour to chill, and about 10 minutes to bake—so from start to finish, I plan for just over 1.5 hours.

Variations

I sometimes add a pinch of black pepper for a little spicy kick.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
When I want a crispier cookie, I roll the dough thinner and bake a bit longer.
I swap brown sugar with coconut sugar occasionally for a different sweetness.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They also freeze well—both baked and unbaked. I freeze the dough in disks or the finished cookies in layers with parchment paper, then thaw at room temp when ready to use.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough up to 3 days ahead and keep it chilled until I’m ready to bake.

What kind of molasses should I use?

I use unsulphured molasses for the best flavor—it’s rich but not bitter.

Can I freeze the cookies after baking?

Absolutely. I cool them completely first, then freeze them in an airtight container for up to 2 months.

Do these cookies spread while baking?

Not much, which is why I love them for cut-out shapes—they keep their design really well.

How do I keep them soft?

I store them in a sealed container with a slice of bread to help retain moisture and keep them soft for days.

Conclusion

These gingerbread cookies are a holiday classic I look forward to baking every year. They’re easy to make, full of warm spice flavor, and perfect for decorating or gifting. Whether I’m baking with friends, kids, or just enjoying the process solo, these cookies always bring joy and a bit of tradition to my kitchen.