I still remember the first time my family truly connected over gingerbread cookies. It wasn’t just about the sweet, spicy taste. It was the shared laughter, the messy decorating, and the feeling of togetherness that filled our kitchen.

I was trying to recreate a gingerbread recipe my grandmother used to make. But it kept coming out flat and bland. My family’s honest feedback (sometimes a little too honest!) helped me tweak and adjust until I finally got it right.

This gingerbread cookies recipe is more than just a set of instructions. It’s a journey of flavors, a celebration of family, and an invitation to create memories that will last a lifetime. For fellow flavor seekers looking to create genuine, flavorful experiences in the kitchen, you’re in the right place!

INGREDIENTS You’ll Need:

3 cups all-purpose flour: For the best texture in your gingerbread cookies, I recommend using unbleached all-purpose flour.
¾ cup unsalted butter, softened: Make sure your butter is softened but not melted. It should be easy to cream with the sugar.
¾ cup packed dark brown sugar: This adds moisture and a deep molasses flavor to your gingerbread cookies.
¾ cup molasses: You’ll find the richest molasses at a local health food store.
1 large egg: Use a room-temperature egg for even mixing.
1 teaspoon baking soda: This helps the cookies rise and become tender.
1 teaspoon ground ginger: The backbone of any good gingerbread cookies.
1 teaspoon ground cinnamon: Adds warmth and sweetness to the spice blend.
½ teaspoon ground cloves: A little goes a long way with cloves, but they add a wonderful depth of flavor.
½ teaspoon ground nutmeg: Another essential spice for that classic gingerbread taste.
½ teaspoon salt: Balances the sweetness and enhances the other flavors.
Royal Icing: For decorating your gingerbread men, feel free to experiment with colors!

Trust me, this gingerbread cookies ingredient list focuses on quality over quantity for authentic flavors! My family loves when I add a touch of orange zest to our gingerbread cookies for a bright, citrusy note!

Let’s Create This Together!

In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer. Here’s where I used to miss a key step with my gingerbread cookies – learn from my experience! I didn’t cream the butter and sugar long enough, resulting in dense cookies.
Beat in the molasses and egg until well combined. Don’t be surprised if your gingerbread dough looks a bit curdled at this stage; it will come together as you add the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This step ensures that the spices are evenly distributed throughout the gingerbread cookies.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the gingerbread dough, as this can result in tough cookies.
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for preventing the gingerbread cookies from spreading too much during baking.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. In my kitchen, this flavorful gingerbread cookies typically takes about 8-10 minutes to bake.
On a lightly floured surface, roll out one disc of gingerbread dough to about ¼ inch thickness. Use your favorite cookie cutters to cut out shapes.
Place the gingerbread cookies onto the prepared baking sheets, leaving about 1 inch between each cookie. Perfect time to appreciate the aromatic transformation! Your gingerbread cookies should fill the kitchen with amazing aromas by now.
Bake for 8-10 minutes, or until the edges are lightly golden brown. Watch them closely, as they can burn quickly.
Let the gingerbread cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the gingerbread cookies are completely cool, decorate with royal icing. Let your creativity shine!

While your gingerbread cookies is developing these flavors, take a moment to appreciate creating something special for your family! Remember the Nauvoo iced gingerbread men recipe for inspiration!

How We Love to Enjoy This!

My family loves to enjoy these gingerbread cookies warm, straight from the oven, with a glass of cold milk. The contrast of the warm, spicy cookie and the cool milk is simply divine.

This gingerbread cookies recipe is perfect for the holidays, of course, but we also love to make them for birthdays or any special occasion. They’re a great treat to share with friends and neighbors.

For a fun twist, try crumbling leftover gingerbread cookies over ice cream or yogurt. It adds a wonderful texture and flavor. This gingerbread cookies is perfect for those evenings when we want something truly satisfying!

You can also make a gingerbread cookie sandwich by spreading a layer of cream cheese frosting between two cookies. So good! For a different take on gingerbread cookies, you could also try Chewy Sourdough Gingerbread Cookies – Farmhouse on Boone.

The family gathers quickly when this aromatic gingerbread cookies appears with mugs of hot cocoa. This flavorful gingerbread cookies reminds me of another family favorite: carrot cake oatmeal cookies.

FAQs: Your Questions Answered

Does this gingerbread cookies recipe really satisfy hearty appetites?

Absolutely! The molasses and spices create a rich, satisfying flavor that keeps everyone coming back for more. It’s a perfect treat for those who love a little bit of spice in their lives.

What if someone in my family prefers milder flavors in their gingerbread cookies?

No problem! You can easily adjust the amount of ginger, cloves, and nutmeg to suit their preferences. Start with half the amount and taste as you go.

How can I prepare this gingerbread cookies ahead for busy weeks?

The gingerbread dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also bake the cookies and store them in an airtight container for up to a week.

Can I freeze the gingerbread dough or baked cookies?

Yes, both the dough and baked cookies can be frozen. Wrap the dough tightly in plastic wrap and store in the freezer for up to 2 months. Baked cookies can be frozen in an airtight container for up to 3 months.

What kind of molasses should I use for the best flavor?

I recommend using unsulphured molasses for the best flavor. It has a rich, deep flavor that complements the spices perfectly.

How do I prevent the gingerbread cookies from spreading too much while baking?

Chilling the dough for at least 2 hours, or preferably overnight, is crucial for preventing the cookies from spreading. Also, make sure your oven is at the correct temperature.

Can I use different cookie cutters for this recipe?

Of course! Feel free to use any cookie cutters you like. My family loves when I use different shapes for different occasions. For more genuine cooking ideas for family meals, explore these halloween crinkle cookies.

Final Kitchen Wisdom:

This gingerbread cookies recipe is more than just a dessert. It’s a way to create memories, connect with family, and celebrate the simple joys of life. My family loves that I follow a gingerbread cookie recipe with royal icing for the best design experience.

My gingerbread cookies Flavor Secrets:

Fresh Spices: Using fresh, high-quality spices makes a huge difference in the flavor of your cookies.
Chilling the Dough: Don’t skip the chilling step! It’s essential for preventing the cookies from spreading.
Don’t Overbake: Overbaked gingerbread cookies can be dry and hard. Watch them closely and remove them from the oven as soon as the edges are lightly golden brown.

Here are a few family-tested gingerbread cookies variations:

Lemon Gingerbread Cookies: Add the zest of one lemon to the dough for a bright, citrusy twist.
Chocolate Gingerbread Cookies: Add ¼ cup of cocoa powder to the dry ingredients for a rich, chocolatey flavor.
Spiced Gingerbread Cookies: Add a pinch of cayenne pepper to the dough for a little bit of heat.

My son loves the chocolate gingerbread cookies, while my daughter prefers the classic version. Encourage your family to customize it!

I hope this gingerbread cookies recipe brings as much joy to your family as it has to mine. Remember, cooking is about more than just following a recipe. It’s about creating something special with love and sharing it with the people you care about. Enjoy your kitchen adventures!

gingerbread cookies

Print Recipe

These classic gingerbread cookies are perfect for the holidays! They’re spiced with ginger, cinnamon, and cloves, and are fun to decorate.

Author: Savannah Rose
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours (includes chilling time)
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 large egg
2 tablespoons milk
Royal icing, for decorating (optional)

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Instructions

In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
In a separate bowl, cream together butter and brown sugar until light and fluffy. Beat in molasses and egg. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in milk.
Divide dough in half, flatten each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out shapes using cookie cutters.
Place cookies on prepared baking sheets and bake for 8-10 minutes, or until edges are lightly browned.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Decorate with royal icing, if desired.

Notes

For softer cookies, bake for slightly less time. Store in an airtight container at room temperature.