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Bakery-Quality Gingerbread Cookie Recipe

Crisp edges, soft centers, and deep spiced flavor make these the ultimate gingerbread cookies for holiday baking.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course Dessert, gingerbread cookie recipe
Cuisine American
Servings 24 servings
Calories 145 kcal

Ingredients
  

  • 3 cups 360g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup 170g unsalted butter, softened
  • 3/4 cup 150g packed brown sugar, light or dark
  • 1 large egg at room temperature
  • 1/2 cup 120ml unsulphured molasses
  • 1 teaspoon vanilla extract

Instructions
 

  • Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl. Set aside.
  • In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  • Add the egg, molasses, and vanilla extract. Beat until combined, scraping down the sides as needed.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • On a lightly floured surface or between two sheets of parchment paper, roll the dough to 1/4-inch thickness. Cut into desired shapes using cookie cutters.
  • Place cookies 1 inch apart on the prepared baking sheets. If the dough gets too soft, chill the cut cookies for 10 minutes before baking.
  • Bake for 8-10 minutes, until the edges are set and the centers look slightly soft. Do not overbake.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.

Notes

1. For softer cookies, bake for 8 minutes. For crunchier cookies, bake for 10 minutes.
2. Store baked cookies in an airtight container at room temperature for up to 1 week.
3. To freeze unbaked dough, shape into disks, wrap tightly, and freeze for up to 3 months.
4. Thaw in the refrigerator before rolling.
5. For royal icing, mix 1 cup powdered sugar with 1-2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth.