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A stack of decorated gingerbread men cookies next to a glass of milk.

Gingerbread Cookies

Classic spiced gingerbread cookies, perfect for cutting into festive shapes and decorating.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • 3 cups All-purpose flour 360 g
  • 2 teaspoons Ground ginger 4 g
  • 1 teaspoon Ground cinnamon 2 g
  • 1 teaspoon Baking soda 5 g
  • 1/4 teaspoon Ground nutmeg 0.5 g
  • 1/4 teaspoon Salt 1.5 g
  • 3/4 cup Unsalted butter softened, 170 g
  • 3/4 cup Packed brown sugar 165 g
  • 1/2 cup Unsulphured molasses 160 g
  • 1 Large egg
  • 1 teaspoon Vanilla extract 5 ml

Instructions
 

  • In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, nutmeg, and salt. Set this aside.
  • In a large bowl using a hand or stand mixer, beat the softened butter and brown sugar on medium speed until the mixture is light and fluffy, about 3 minutes.
  • Add the molasses, egg, and vanilla to the butter mixture. Beat again until everything is well combined, scraping down the sides of the bowl as needed.
  • With the mixer on low, gradually add the dry flour mixture to the wet ingredients. Mix just until a uniform dough forms. Do not overmix.
  • Divide the dough in half. Form each half into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 4 hours or overnight.
  • When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • On a lightly floured surface, roll one disk of dough to about 1/4-inch thickness. Cut into shapes with cookie cutters and place them about 1 inch apart on the prepared baking sheets.
  • Bake for 8 to 10 minutes, or until the edges are firm and just beginning to darken. The centers will still be slightly soft.
  • Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely before decorating.

Notes

Chilling the dough is a required step. It prevents the cookies from spreading during baking and makes the dough much easier to handle.
For crispier cookies, bake for an extra minute or two. For softer cookies, bake on the lower end of the time range.
The dough contains raw egg. Avoid tasting the raw dough. The cookies are safe to eat once fully baked.
If your dough becomes too soft while rolling, return it to the refrigerator for 15-20 minutes to firm up again.
Keyword Baking, Cookies, Dessert, ginger bread cookies, Holiday