Pin it
You're about to bake legendary gingerbread cookies that are crispy outside, soft in the middle, and perfect for holiday cheer. Molasses, cozy spices, and plenty of brown sugar make these a treat everyone will love. Let that spicy-sweet smell fill your place and spark memories you'll want to repeat every year.
Reasons You'll Love These
Not only do these gingerbread cookies taste amazing, but making them is seriously fun. You get that classic spiced holiday flavor from cinnamon, cloves, ginger, and a good splash of molasses. The dough rolls easy so you can use any cookie cutters you want. No matter if you're baking for presents or just hanging out with family, you'll see lots of smiles once these come out.
What You Need
- Egg: 1 large egg, let it warm up to room temp
- Butter: 1 cup unsalted, should be soft
- Molasses: 2/3 cup, unsulphured is best
- Spices: 1 tablespoon ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon each of allspice plus cloves
- Vanilla: 2 teaspoons, get good vanilla
- Flour: 3 cups all-purpose, holds it all together
- Sugar: 3/4 cup packed brown sugar
- Salt: 1/2 teaspoon for tasty flavor
- Leavening: 1 teaspoon baking soda gives lift
- Optional: Frosting or icing for making them fancy
Easy Festive Gingerbread
- Bake and Shape
- Roll out cold dough using flour to keep from sticking. Cut into fun shapes. Bake at 350°F for 9-10 minutes till the edges hold firm.
- Chill the Dough
- Divide your dough, wrap in plastic, and chill for 3 hours or more.
- Mix Up the Wet Stuff
- Beat soft butter so it’s creamy. Blend in brown sugar and molasses. Drop in the egg and stir in vanilla. Add the dry mixture bit by bit.
- Whisk the Dry
- Stir your flour with all those spices, baking soda, then salt. Set to the side for later.
Pin it
Magical Holiday Treats
Pulling gingerbread from the oven just feels like winter holiday magic. That spicy scent makes everyone sneak into the kitchen for a taste. These sweet little cookies aren’t just for eating, they’re part of why the holidays feel warm and exciting. Kids and grown-ups always want to grab one the second they start to cool.
Molasses Made Simple
If you're wondering what makes gingerbread taste right, it’s molasses. This thick, dark syrup isn’t just for sweetness—it gives cookies their deep color and a chewy bite. Pick unsulphured or dark molasses for the best results. It helps the middles stay tender and the edges crisp, plus it stops cookies from spreading all over your pan.
Keep Your Cutouts Sharp
Cold dough is the trick for cookies that hold their details. Once the dough's mixed up, get it wrapped and chill it at least a few hours. Dust your table with flour when it’s rolling time, and work with just one piece of dough while the rest stays cool. Too sticky? Toss it back in the fridge for a few as needed.
Decorating Fun For All
Honestly, the best part’s all the icing fun. Cool down your cookies first, then grab frosting and go wild. Make dots for buttons or pipe on some silly shapes—let the kids have a go, messy is fine. Every cookie should look a little different, so there's no need to be a pro decorator!
Foolproof Every Batch
This method cranks out winning gingerbread cookies every single time. They’re perfectly spiced, just sweet enough, and taste like classic winter treats. The dough's easy, they stay fresh in a sealed container for days, and you can’t really mess them up—even if it’s your first time baking.
Pin it
Frequently Asked Questions
- → How should I keep or freeze these cookies?
Keep them in a sealed container with parchment in between layers. Throw in a slice of bread to help them stay soft. You can freeze baked ones for 3 months. Freeze dough (wrapped tight) for 2 months.
- → My dough's sticky—what can I do?
Let the dough chill for at least 4 hours. Dust the counter and your rolling pin with flour. Work in smaller pieces between parchment, stash the rest in the fridge, and add more flour if you have to.
- → Can these cookies work for making a gingerbread house?
They're way too soft to hold up a house. Use less butter, toss in extra flour, and roll thicker if you really want to try. Still, using a special gingerbread made for building is the better plan.
- → Tips for baking these nice and even?
Pop the oven on early and let it heat. Line baking sheets with parchment and roll the dough so it’s all about the same thickness. Only bake one pan at a time. Spin it around halfway for even baking, and take them out when the edges look just golden but the middles are still a bit squishy.
- → Fun ways to decorate these cookies?
Dust with powdered sugar icing for a quick finish or pipe royal icing if you want detailed looks that harden up. Throw on some sprinkles, glitter, or use color gel to go even brighter.
Conclusion
Love these? Make some molasses bars, spiced cakes, or holiday biscotti too. You'll use simple ingredients, lots of cinnamon and ginger, and get that deep molasses kick. They're all super easy with stuff you probably already have.