Name: Best Gingerbread Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Ingredients: 2–3 cups all-purpose flour (2 cups = 265g) – Start with 2 cups and adjust as needed.; 1/4 tsp salt – Enhances flavor.; 1 1/2 tsp ground ginger – The star spice for that signature gingerbread flavor.; 1 1/2 tsp ground cinnamon – Adds warmth and complements the ginger.; 1/4 tsp ground clove – For a deeper, aromatic spice note.; 1/4 tsp nutmeg – Balances the flavor profile.; 6 tbsp unsalted butter (room temperature, regular or vegan) – Provides richness and moisture.; 1/2 cup (100g) light brown sugar, packed – Adds sweetness and a hint of molasses flavor.; 1/4 cup (50g) granulated sugar – For additional sweetness and texture.; 1 tsp vanilla extract – Enhances the overall flavor.; 2 tbsp milk (regular or plant-based) – Adds moisture to the dough.; 1/2 cup (140g) molasses – Essential for the rich, deep gingerbread taste.; 1 1/2 cups powdered sugar – The base of the icing.; 4–5 tsp water – Adjust as needed for the desired consistency.; 1 tsp corn syrup – Adds a glossy finish.; 1/2 tsp vanilla extract – Adds flavor to the icing.; Gel food coloring (optional) – To decorate your cookies with vibrant colors.

Ingredients

Scale

Here’s a breakdown of the key ingredients for this recipe, with options to tailor it to your preferences:

For the Gingerbread Cookies:

2–3 cups all-purpose flour (2 cups = 265g) – Start with 2 cups and adjust as needed.
1/4 tsp salt – Enhances flavor.
1 1/2 tsp ground ginger – The star spice for that signature gingerbread flavor.
1 1/2 tsp ground cinnamon – Adds warmth and complements the ginger.
1/4 tsp ground clove – For a deeper, aromatic spice note.
1/4 tsp nutmeg – Balances the flavor profile.
6 tbsp unsalted butter (room temperature, regular or vegan) – Provides richness and moisture.
1/2 cup (100g) light brown sugar, packed – Adds sweetness and a hint of molasses flavor.
1/4 cup (50g) granulated sugar – For additional sweetness and texture.
1 tsp vanilla extract – Enhances the overall flavor.
2 tbsp milk (regular or plant-based) – Adds moisture to the dough.
1/2 cup (140g) molasses – Essential for the rich, deep gingerbread taste.

For the Icing:

1 1/2 cups powdered sugar – The base of the icing.
4–5 tsp water – Adjust as needed for the desired consistency.
1 tsp corn syrup – Adds a glossy finish.
1/2 tsp vanilla extract – Adds flavor to the icing.
Gel food coloring (optional) – To decorate your cookies with vibrant colors.

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Dry Ingredients

In a medium-sized bowl, combine 2 cups of all-purpose flour, salt, ginger, cinnamon, clove, and nutmeg. Whisk the ingredients well to ensure even distribution of the spices. Set the bowl aside for later.

2. Cream the Butter and Sugars

In a large mixing bowl, using a hand mixer or stand mixer with the paddle attachment, combine the room-temperature butter, light brown sugar, and granulated sugar. Beat the mixture on medium-high speed for 1-2 minutes until it becomes light and fluffy. This step is crucial for creating a tender cookie texture.

3. Add Wet Ingredients

Add the vanilla extract, milk, and molasses to the butter-sugar mixture. Mix on low until the ingredients are well combined. Be sure to scrape down the sides of the bowl to incorporate everything.

4. Combine Dry and Wet Mixtures

Slowly mix the dry ingredients into the wet mixture on medium-low speed. The dough should start to come together but will still feel soft and slightly sticky.

5. Adjust the Dough Consistency

Gradually add the remaining 1 cup of flour, a little at a time, until the dough becomes smooth and slightly thickened. The dough should no longer feel sticky but rather soft and pliable, similar to play-dough. Be careful not to add too much flour, or the cookies may turn out crumbly.

6. Roll Out the Dough

Place a sheet of parchment paper on a flat surface, such as a cutting board, and lightly dust it with flour. Form the dough into a ball and pat it down onto the floured surface. Flip the dough over so that both sides are floured, then roll it out to about 1/4 inch thickness.

7. Chill the Dough

Place the rolled-out dough (cutting board and all) in the refrigerator to chill for at least 30 minutes. This step ensures the cookies maintain their shape during baking.

8. Preheat the Oven

While the dough is chilling, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

9. Cut Out the Cookies

Once the dough has chilled, remove it from the fridge and use cookie cutters to cut out your desired shapes. Transfer the cut cookies to the prepared baking sheet, leaving about 1/2 inch of space between them. These cookies don’t spread much, so you can place them close together.

10. Bake the Cookies

Bake the cookies for 8-10 minutes, or until they are lightly puffed, evenly colored, and the centers no longer look wet. Keep an eye on them, as gingerbread cookies can burn quickly due to the molasses. Once done, transfer the cookies to a cooling rack and let them cool completely before decorating.

Notes

Using too much flour: Adding too much flour can make the cookies tough. Be sure to measure carefully and stop adding flour once the dough is soft but not sticky.
Skipping the chill time: If you don’t chill the dough, your cookies may lose their shape during baking.
Overbaking: Keep a close eye on the cookies as they bake to avoid a dry, hard texture.

Author: Nora
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert