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A close-up of a single decorated gingerbread cookie, showing the soft, spiced crumb and crisp icing.

Gingerbread Cookies

Classic spiced gingerbread cookies, perfect for cutting out shapes and decorating during the holidays.
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Course: Dessert, Snack
Cuisine: American, European
Keyword: gingerbread, cookies, holiday, christmas
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 30 minutes
Servings: 36 cookies
Calories: 110kcal
Author: Caoimhe Byrne

Equipment

  • Large bowl
  • Hand mixer
  • Medium bowl
  • Whisk
  • Plastic wrap
  • Rolling Pin
  • Two large baking sheets
  • Parchment paper
  • 3" wide cookie cutter
  • Cooling rack

Ingredients

Group: Cookie Dough

  • ¾ cup butter, softened (1 ½ sticks)
  • ¾ cup packed brown sugar
  • ⅔ cup molasses
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 Tbsp. ground ginger
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ½ tsp. kosher salt
  • 2" piece fresh ginger, grated (optional)
  • 1 Zest of 1 orange (optional)
  • ½ tsp. finely ground black pepper (optional)

Group: For Decorating

  • Sugar cookie icing for decorating
  • Sprinkles for decorating

Instructions

  • In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
  • In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!)
  • Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to ¼" thick. Chill until firm.)
  • Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until ¼" thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
  • Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  • Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Notes

Do not overmix the dough. Chilling is essential for this dough to hold its shape.

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 80mg | Sugar: 10g