Name: Gingerbread Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3/4 cup (1 1/2 sticks) butter, softened; 3/4 cup packed brown sugar; 2/3 cup molasses; 1 large egg; 1 tsp pure vanilla extract; 3 1/4 cups all-purpose flour; 1 tbsp ground ginger; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 1/2 tsp kosher salt; 2″ piece fresh ginger, grated (optional); Zest of 1 orange (optional); 1/2 tsp finely ground black pepper (optional); Sugar cookie icing, for decorating; Sprinkles, for decorating

Ingredients

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup packed brown sugar

2/3 cup molasses

1 large egg

1 teaspoon pure vanilla extract

3 1/4 cups all-purpose flour

1 tablespoon ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2-inch piece fresh ginger, grated (optional)

Zest of 1 orange (optional)

1/2 teaspoon finely ground black pepper (optional)

Sugar cookie icing, for decorating

Sprinkles, for decorating

Instructions

Step 1: In a large bowl, use a hand mixer to beat the softened butter, brown sugar, and molasses together until the mixture is fluffy, about 2 minutes.

Step 2: Add the egg and vanilla extract to the butter mixture and beat until evenly combined.

Step 3: In a separate medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and kosher salt until well mixed.

Step 4: On low speed, gradually add the dry ingredients to the wet ingredients. If using, also add grated fresh ginger, orange zest, and black pepper. Mix just until the dough comes together — avoid overmixing.

Step 5: Divide the dough into two equal portions and form each into a disc. Wrap in plastic wrap and refrigerate until firm, about 2 to 3 hours. Alternatively, roll each portion between parchment sheets to 1/4-inch thickness before chilling.

Step 6: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Step 7: Place one disc of dough on a lightly floured surface and roll it out to 1/4-inch thick. You can also peel off one parchment sheet if rolled between parchment. Use a 3-inch wide cookie cutter to cut out shapes and transfer them to the baking sheets.

Step 8: Bake the cookies for 9 to 10 minutes or until they are slightly puffed and set. Let them cool on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.

Step 9: Repeat with the remaining dough. Once cooled, decorate the gingerbread cookies with sugar icing and sprinkles as desired.

Tips & Variations

For extra depth, try adding a pinch of ground cardamom or allspice to the spice mix.

If you prefer crisper cookies, roll the dough thinner than 1/4 inch before baking.

Fresh ginger adds a zesty kick, but you can omit it if you prefer a more traditional flavor.

Use royal icing or store-bought sugar cookie icing for easy and festive decorating.

Store rolled and cut dough discs in the freezer if you want to bake fresh cookies over several days.

Storage

Store baked gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies after cooling; they will keep well for up to 3 months. To enjoy fresh, thaw frozen cookies at room temperature and optionally reheat briefly in a warm oven before decorating.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 3 days or frozen for several weeks. Make sure to wrap the dough tightly to prevent drying out.

What can I use if I don’t have molasses?

Molasses gives gingerbread its distinctive flavor and moist texture, but you can substitute with an equal amount of dark corn syrup or honey, though the taste will be slightly different.