Save to Pinterest These gingerbread spiced cookies bring a rich molasses flavor paired with warming spices like ginger, cinnamon, cloves, and nutmeg. The dough is made by blending softened butter and brown sugar with molasses and vanilla, then combining with dry spices and flour. After chilling, the dough is rolled and cut into shapes, baked until edges set, then cooled and optionally decorated. Perfect for holiday gatherings or anytime a cozy treat is desired, these cookies balance spice and sweetness beautifully.
I remember the first time I made gingerbread cookies as a kid with my grandma— the warm molasses scent filled the whole kitchen and instantly wrapped us in holiday cheer, even if it was just a chilly November afternoon.
One time, unexpected guests arrived just as I pulled these out of the oven and the look on their faces made me realize this recipe was an instant hit in my circle.
Ingredients
- All-purpose flour: I like to use a good quality brand to ensure the right texture and avoid any bitter aftertaste
- Ground ginger: Fresh and vibrant flavors come from using ground ginger that hasn't been sitting on the shelf forever
- Ground cinnamon: A classic spice that adds warmth and depth
- Ground cloves & nutmeg: Just a pinch really amps up the complexity of flavors
- Baking soda: Helps the cookies rise and get that perfect chewy bite
- Salt: Balances the sweetness and enhances all the spices
- Unsalted butter: Softened to room temperature so it creams nicely with the sugar
- Dark brown sugar: Packed full of molasses flavor, making the cookies irresistibly rich
- Egg: Adds structure and tenderness
- Unsulfured molasses: The key ingredient giving that signature deep flavor and beautiful color
- Vanilla extract: Just a splash to round out all those strong flavors
- Royal icing & sprinkles: Optional but perfect for adding a festive touch when decorating
Instructions
- Mix Dry Ingredients:
- Whisk together the flour, spices, baking soda, and salt in a bowl until everything is evenly combined— you want those warm aromas starting to mingle.
- Cream Butter & Sugar:
- Beat the softened butter with brown sugar until light and fluffy— it should look almost like peanut butter and smell sweet and creamy.
- Add Wet Ingredients:
- Incorporate the egg, then stir in molasses and vanilla, watching the glossy mixture deepen in color and rich scent.
- Combine Dry & Wet:
- Gradually fold in the dry mix just until you see no flour streaks— overmixing can toughen cookies, so gentle is key.
- Chill Dough:
- Divide the dough, flatten into disks, wrap tightly, and chill for at least an hour— this step helps flavors meld and makes rolling easier.
- Prepare to Bake:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper— soon this kitchen will smell like magic.
- Roll & Cut:
- On a lightly floured surface, roll the dough to about 1/4 inch thickness and cut shapes with cookie cutters, imagining the smiles these will bring.
- Arrange Cookies:
- Place them spaced at least 1 inch apart on the trays so they have room to spread and crisp at the edges.
- Bake:
- Pop them in the oven for 8 to 10 minutes until edges are set but the centers still look soft— leave them 5 minutes on the tray to firm up before cooling fully on a wire rack.
- Decorate:
- Once cool, add royal icing and sprinkles if you're feeling festive— there's nothing like personalization to make cookies feel extra special.
Save to Pinterest This dish became more than just a holiday treat when I started baking it to celebrate tiny milestones in life— suddenly, each cookie carried memories and comfort that warmed more than just my belly.
Serving Ideas That Clicked
Pairing gingerbread cookies with a steaming mug of hot chocolate or mulled wine has become a quick way to make a casual afternoon feel special and restful.
Keeping It Fresh
I've found that storing these cookies in an airtight container layered with parchment paper keeps them fresh and chewy for days, although rarely do they last that long!
A Time This Recipe Saved the Day
Once when I was short on time, I prepped the dough ahead and froze it. Having cookie dough ready in the freezer was a lifesaver for a last-minute gathering.
- Always label your dough disks with the date before freezing
- If you forget to thaw overnight, a quick 30-minute room temp rest works in a pinch
- Don't be shy about experimenting with decorating— it's half the fun and makes each batch unique
Save to Pinterest Thanks for sticking with me through this recipe— may your kitchen smell as wonderful as mine did the first time I shared these with friends.
Frequently asked questions about this recipe
- → What gives these cookies their signature flavor?
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The distinctive taste comes from a blend of ground ginger, cinnamon, cloves, nutmeg, and rich molasses, which together create a warm, spiced profile.
- → How should the dough be prepared before baking?
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The dough should be chilled for at least one hour to firm up, which helps achieve clean cut shapes and prevents spreading during baking.
- → Can these cookies be decorated?
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Yes, once cooled, they can be adorned with royal icing and assorted sprinkles or candies for a festive touch.
- → How can I make the cookies softer?
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Bake the cookies for a shorter time within the suggested 8 to 10 minutes, ideally closer to 8 minutes for a softer texture.
- → Are there tips for storing these spiced cookies?
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Dough can be refrigerated up to three days or frozen for two months. Baked cookies should be stored in an airtight container to maintain freshness.
- → What pairs well with these gingerbread cookies?
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Hot chocolate or mulled wine complements these spiced treats perfectly, enhancing the warming flavors.
