Warm Welcome
These gingerbread cookies are crisp at the edges, tender inside, and full of warm spices that make the house smell like the holidays. I’ve baked this recipe dozens of times—I tweak the spice balance and chilling time until the texture is just right. For a chewier version, I sometimes consult a guide on chewy gingerbread cookies to compare technique.
Why Make This Recipe
- Classic, comforting flavor: molasses, ginger, cinnamon, and a little cloves create a nostalgic spice profile.
- Easy to scale: make a batch for a family dessert or triple it for holiday cookie swaps.
- Great for decorating: the dough holds shape well for cutters and royal icing.
- Make-ahead friendly: the dough freezes beautifully for busy days.
- Personal note: I love this recipe because the short chill time still yields clean-cut cookies—perfect when you want fresh cookies fast.
For a softer option, see tips inspired by melt-in-your-mouth soft gingerbread cookies.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 8–10 minutes per batch
- Total time: 1 hour (including chill)
- Servings: about 36 cookies (2-inch cutters)
- Difficulty: Easy–Medium
- Method: Creaming butter and sugar, mixing wet and dry ingredients, chilling, rolling, cutting, and baking at 350°F (175°C).
My Experience Making This Recipe
The first tests produced cookies that spread too much; I learned to chill the dough 30–60 minutes and to measure flour correctly by spooning and leveling. I also discovered that a mix of dark and light molasses gives a deeper flavor without overpowering sweetness. Switching between parchment and silicone mats helped me avoid over-browning on the bottoms.
How to Make Gingerbread Cookies
Start by creaming 1/2 cup (113 g) unsalted butter with 1/2 cup (100 g) granulated sugar until light, about 2–3 minutes with a mixer. Add 1 large egg, 1/3 cup (113 g) molasses, and 1 tsp vanilla; beat until combined. Whisk together 2 1/4 cups (280 g) all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 tsp baking soda, and 1/4 tsp salt; gradually mix into wet ingredients. Chill the dough 30–60 minutes, roll to 1/8–1/4 inch thickness on a lightly floured surface, cut shapes, and bake at 350°F (175°C) for 8–10 minutes. Let cookies cool on the sheet 2 minutes, then transfer to a rack to cool completely before decorating.
Equipment tip: use a stand mixer or hand mixer, a heavy rolling pin with guide rings for uniform thickness, and a rimmed baking sheet lined with parchment or a silicone mat.
Expert Tips for Success
- Measure flour correctly: spoon into the cup and level off instead of scooping to avoid dense cookies.
- Chill the dough: 30–60 minutes prevents spreading and keeps shapes crisp; for stiffer cutters, chill until firm.
- Uniform thickness: use 1/8–1/4 inch thickness guides or rings on your rolling pin for even bake time.
- Watch bake time: remove at 8–10 minutes; cookies continue to set on the hot sheet and will firm as they cool.
- For flavor depth: balance dark and light molasses and freshly grate nutmeg if you have it—see inspiration from gingerbread cheesecake ideas for pairing spices.
How to Serve Gingerbread Cookies
- Classic party tray: arrange iced gingerbread men with sprinkles on a platter for holiday gatherings.
- With beverages: serve warm with hot cocoa, mulled cider, or robust black tea.
- Dessert plate: pair a cookie with whipped cream or vanilla ice cream and a drizzle of molasses.
- Gift idea: stack six in a cello bag tied with ribbon for neighbors or teachers—include a small label with baking date and storage notes; for a special holiday twist check a festive pairing like gingerbread-cheesecake cookie ideas.
Storage and Reheating Guide
Store fully cooled cookies in an airtight container at room temperature for up to 1 week. Layer with parchment to prevent sticking and decoration damage. Freeze unbaked dough wrapped tightly for up to 3 months; thaw in the fridge overnight before rolling. Reheat baked cookies briefly in a 300°F (150°C) oven for 3–4 minutes to refresh crisp edges, or microwave one cookie for 8–10 seconds for a soft-warm bite.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it; chill longer for easier rolling.
- Dairy-free: use 1/2 cup (113 g) solid coconut oil or vegan butter and reduce chill time slightly if the dough softens quickly.
- Spiced-up: add 1/2 tsp ground cardamom and a pinch of black pepper for a warm, complex profile.
- Cut-out and soft version: roll slightly thicker (3/16–1/4 inch) and bake at the lower end of time (8 minutes) for softer centers; see texture examples at perfect crinkle cookie references.
Nutritional Highlights
- Ginger provides anti-inflammatory compounds and a fresh warming flavor.
- These are a treat: about 80–100 kcal per small cookie, so enjoy in moderation.
- Allergen note: contains wheat, egg, and dairy (can be adapted as noted).
- Portion guidance: 1–2 cookies per serving works well as a dessert portion.
Troubleshooting Common Issues
- Cookies spread too much: chill dough longer, use colder baking sheets, and avoid over-creaming butter and sugar.
- Dry, crumbly cookies: you likely over-measured flour or baked too long; cut baking time by a minute and ensure flour is spooned and leveled.
- Decorations run or melt: allow cookies to cool completely before icing; thin royal icing causes sliding—add powdered sugar to thicken.
Frequently Asked Questions
Q: Can I roll and cut dough the same day I make it?
A: Yes—chill for 30–60 minutes so it firms up. For best flavor, you can also refrigerate overnight; slightly longer chill improves spice melding and makes rolling easier.
Q: Can I freeze baked cookies with icing?
A: I don’t recommend freezing heavily iced cookies because the icing texture may change. Freeze undecorated cookies in a single layer, then stack with parchment once solid; decorate after thawing.
Q: How do I prevent cookies from burning on the bottoms?
A: Use light-colored baking sheets, line with parchment or silicone mats, and rotate the sheet halfway through baking. If bottoms brown too fast, lower oven temp by 10–15°F (5–8°C).
Q: Can I use baking soda instead of baking powder?
A: This recipe uses baking soda for a tender texture and slight spread. If substituting baking powder, reduce quantity and expect less browning and a slightly different rise.
Conclusion
If you want more ideas and another tested approach to gingerbread cookies, I recommend checking out My Favorite Gingerbread Cookies – Sally’s Baking for additional techniques and inspiration. Enjoy baking, and don’t be afraid to taste and tweak the spice mix until it sings for your family.
Warm Welcome Gingerbread Cookies
- Total Time: 60 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
Delicious gingerbread cookies that are crisp at the edges, tender inside, and filled with warm spices, perfect for holiday celebrations.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/3 cup (113 g) molasses
- 1 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Cream together unsalted butter and granulated sugar until light, about 2–3 minutes.
- Add the egg, molasses, and vanilla; beat until combined.
- In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Chill the dough for 30–60 minutes.
- Roll the dough to 1/8–1/4 inch thickness on a lightly floured surface.
- Cut shapes and place on a baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 1 week. Can freeze unbaked dough for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American