⭐ Classic Gingerbread Cookies
Prep Time: 15 minutes
Chill Time: 1–2 hours
Cook Time: 8–10 minutes
Total Time: ~1 hour 30 minutes (including chill)
Makes: 24–30 cookies depending on cutter size
Ingredients
Dry:
- 3 cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg (optional for warmth)
Wet:
- ¾ cup unsalted butter (softened)
- ½ cup brown sugar, packed
- ⅔ cup molasses
- 1 egg
- 1 tsp vanilla extract
Royal Icing (optional for decorating):
- 1 cup powdered sugar
- 1–2 tbsp milk
- Optional: ½ tsp vanilla or almond extract
Instructions
- Mix dry ingredients.
In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. - Cream butter + sugar.
In a large bowl, beat butter and brown sugar until fluffy (1–2 minutes). - Add egg and molasses.
Add egg and vanilla, then pour in the molasses and mix until combined. - Add dry to wet.
Mix the dry ingredients into the wet until a dough forms. - Chill dough.
Divide dough into two flattened discs, wrap in plastic, and refrigerate 1–2 hours (this helps cookies keep their shape). - Roll + cut.
Preheat oven to 350°F (175°C).
Roll dough out on a lightly floured surface to about ¼ inch thickness.
Cut shapes with cookie cutters and place on parchment-lined baking sheets. - Bake.
Bake 8–10 minutes.
(Softer cookies = slightly underbake at 8 minutes) - Cool + decorate.
Allow cookies to cool completely before decorating.
Easy Icing
Whisk powdered sugar with milk until smooth.
For thicker icing → add more sugar.
For thinner → add a tiny splash more milk.
Place icing in a piping bag or a zip-top bag with a tiny corner snipped.
Pro Tips
- Chill the dough to prevent spreading.
- If you like chewier cookies, pull them out when edges just set.
- Add a sprinkle of sugar before baking for sparkle.
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