Meet your new favorite Classic Gingerbread Cookies—soft, warmly spiced, and shaped like they came from a cozy bakery window. This roll-out dough holds clean edges, bakes in minutes, and works for soft or crisp cookies. Make it today or chill the dough for tomorrow. Tested twice; best texture at 8–10 minutes bake.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tbsp (8g) ground ginger
- 1 tsp (2.5g) ground cinnamon
- 1/2 tsp (1g) ground cloves (or allspice)
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 2/3 cup (160ml) unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract or alcohol-free vanilla/vanilla paste
- Optional: 1 tsp finely grated orange zest
- For rolling: extra flour
Yields about 24 (2.5-inch) cookies.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Plant-based buttery sticks | Same quantity; chill dough well. |
| Gluten-free | 1:1 gluten-free baking flour | Add 1–2 tbsp extra flour if dough feels sticky. |
| No alcohol/pork | Alcohol-free vanilla or vanilla paste | No alcohol or pork in base recipe. |
| Pantry substitutes | 1/2 cup dark brown sugar + 2 tbsp maple syrup + 2 tbsp water for molasses | Flavor is lighter; bake on the softer side. |
Classic Gingerbread Cookies: Step-By-Step Instructions
- Make the dough. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt. In a mixer, cream butter and brown sugar (2 minutes). Beat in molasses, egg, vanilla, and zest. Add dry ingredients; mix on low just until a dough forms. Divide into 2 disks; wrap.
- Chill & roll. Chill 1 hour (or 20 minutes in the freezer). Roll each disk to 1/4 inch (6mm) on lightly floured parchment.
- Cut & bake. Heat oven to 350°F (175°C). Cut shapes; place on parchment-lined sheets 1 inch apart. Bake 8–10 minutes until edges set (8–9 for soft; 10–11 for crisp). Cool 5 minutes; move to a rack.
Pro Tips & Variations
- For the neatest shapes, chill cut cookies on the sheet for 10 minutes before baking.
- If dough cracks when rolling, let it rest 5 minutes, then re-roll.
- Want super soft Classic Gingerbread Cookies? Pull at 8–9 minutes and keep covered once cool.
- For sharp spice, add a pinch of black pepper.
- Easy icing: whisk 1 cup (120g) confectioners’ sugar with 2–3 tbsp milk (or dairy-free milk) + 1/2 tsp vanilla paste.
- Cut-out alternatives: stars, snowflakes, or rectangles for sandwich cookies with vanilla buttercream.
Serving Suggestions
- Pair with hot cocoa or chai for a cozy winter moment.
- Package in tins with parchment for gifts.
- Make mini ice-cream sandwiches (vanilla or dairy-free).
Storage & Reheating
- Refrigerate: Airtight container up to 1 week.
- Freeze: Dough disks up to 2 months; baked cookies up to 3 months (separate layers with parchment).
- Reheat/refresh: 300°F (150°C) for 3–4 minutes to crisp edges again.
- Food safety: Don’t eat raw dough (contains raw egg and flour).
Troubleshooting
- Dough too sticky → Chill longer; dust parchment and rolling pin lightly.
- Cookies spread → Dough too warm or under-floured; chill cut shapes and measure flour by weight.
- Tough cookies → Over-mixed or over-baked; mix just until combined and watch the edges.
FAQs
Q1: Can I make the dough ahead?
A1: Yes. Chill up to 48 hours or freeze up to 2 months. Thaw in the fridge overnight.
Q2: Can I make them without molasses?
A2: For similar moisture, use 1/2 cup dark brown sugar + 2 tbsp maple syrup + 2 tbsp water. Flavor will be milder.
Q3: How do I keep cut shapes from puffing?
A3: Stick to 1 tsp baking soda, roll to 1/4 inch, and chill cut cookies before baking.
Nutrition (per serving)
Calories: ~140; Protein: ~2g; Carbs: ~22g; Fat: ~5g
Print
Classic Gingerbread Cookies (2025)
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, spiced Classic Gingerbread Cookies that hold their shape. Roll out, cut, and bake in 8–10 minutes. Make ahead-friendly with dairy-free and gluten-free options. Tested twice; best texture at 8–10 minutes.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tbsp (8g) ground ginger
- 1 tsp (2.5g) ground cinnamon
- 1/2 tsp (1g) ground cloves (or allspice)
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) fine sea salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 2/3 cup (160ml) unsulphured molasses
- 1 large egg
- 1 tsp vanilla extract or alcohol-free vanilla/vanilla paste
- Optional: 1 tsp finely grated orange zest
- For rolling: extra flour
Instructions
- Make the dough. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt. In a mixer, cream butter and brown sugar (2 minutes). Beat in molasses, egg, vanilla, and zest. Add dry ingredients; mix on low just until a dough forms. Divide into 2 disks; wrap.
- Chill & roll. Chill 1 hour (or 20 minutes in the freezer). Roll each disk to 1/4 inch (6mm) on lightly floured parchment.
- Cut & bake. Heat oven to 350°F (175°C). Cut shapes; place on parchment-lined sheets 1 inch apart. Bake 8–10 minutes until edges set (8–9 for soft; 10–11 for crisp). Cool 5 minutes; move to a rack.
Notes
Dairy-free: use plant-based buttery sticks. Gluten-free: use a 1:1 GF flour; add 1–2 tbsp extra if sticky. Easy icing: whisk 1 cup (120g) confectioners’ sugar with 2–3 tbsp milk (or dairy-free milk) + 1/2 tsp vanilla paste. Storage: 1 week room temp, 3 months frozen. Food safety: avoid raw dough.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (2.5 in)
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Classic Gingerbread Cookies, gingerbread men, soft gingerbread, holiday cookies, molasses cookies, spiced cookies, Christmas cookies, easy cookie recipe, roll-out cookies, winter baking