Classic Gingerbread Cookies (Printable Format)
Sturdy gingerbread cookies with warm spices, perfect for decorating and festive gatherings.
# What You Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1/2 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract
→ For Decorating
13 - Royal icing (from 2 cups powdered sugar, 1 large egg white or 2 tbsp meringue powder, 1–2 tbsp water)
14 - Assorted sprinkles, colored sugars, and candies (optional)
# How-To Steps:
01 - Whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt in a medium bowl. Set aside.
02 - In a large bowl, cream the softened unsalted butter and dark brown sugar until light and fluffy, approximately 2 minutes.
03 - Beat in unsulphured molasses, large egg, and pure vanilla extract until fully combined.
04 - Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
05 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to approximately 1/4 inch thickness. Cut into desired shapes using cookie cutters.
08 - Place shapes on the prepared sheets, spacing them about 1 inch apart.
09 - Bake for 8 to 10 minutes until edges are just firm. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10 - Prepare royal icing and decorate cooled cookies as desired. Allow icing to dry fully before storing.
# Expert Suggestions:
01 -
- These cookies hold their shape beautifully, meaning your detailed decorating work won't get ruined by spreading.
- The dough is forgiving enough that kids can help cut shapes, but sturdy enough that even imperfect edges look intentional once decorated.
- That deep molasses flavor makes people think you've been baking all morning, even if you haven't.
02 -
- Pulling the cookies out when they still look slightly underdone is the secret—they firm up as they cool, and that keeps them tender instead of rock-hard.
- Royal icing only works if you beat it for a full minute until it's thick and glossy; rush this step and your decorations will slide right off the cookie.
- These cookies truly do last two weeks in an airtight container, which is why they're perfect for making ahead or gift-giving.
03 -
- If you want extra depth of flavor, add a tiny pinch of black pepper to the spice mixture—nobody will taste it directly, but it wakes up all the warm spices around it.
- Keep your dough cold and your hands light; warm dough spreads too much, and heavy-handed rolling makes tough cookies instead of tender ones.