Classic Gingerbread Spiced Cookies (Printable Version)

Soft spiced gingerbread featuring molasses and cinnamon, ideal for festive shaping and decorating.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon salt

→ Wet Ingredients

09 - 3/4 cup unsalted butter, softened
10 - 3/4 cup packed dark brown sugar
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 1 teaspoon pure vanilla extract

→ For Rolling

14 - 1/4 cup granulated sugar (optional)

→ For Decorating

15 - Royal icing or simple glaze
16 - Colored sprinkles (optional)

# Directions:

01 - Whisk together all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl; set aside.
02 - Beat unsalted butter and dark brown sugar in a large bowl until light and fluffy, approximately 2 minutes.
03 - Add egg, unsulphured molasses, and vanilla extract to the butter mixture; beat until fully combined.
04 - Gradually mix the dry ingredients into the wet mixture just until incorporated, forming a soft dough.
05 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disc to 1/4 inch thickness. Cut into desired shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared sheets and optionally sprinkle with granulated sugar.
09 - Bake for 8 to 10 minutes until edges are just firm. Cool on sheets for 2 minutes before transferring to a wire rack to cool completely.
10 - Once cooled, decorate with royal icing and sprinkles as desired.

# Expert Tips:

01 -
  • They stay soft for days, which means you can actually bake these ahead without stressing about them getting hard.
  • The spice balance is forgiving enough that even if your cinnamon shaker gets a little enthusiastic, everything still tastes right.
  • Decorating them is half the fun, and honestly, slightly imperfect icing looks more homemade and charming anyway.
02 -
  • The difference between soft and crunchy cookies is honestly just two minutes in the oven, so set a timer and check them early the first time you make them.
  • Cold dough is your secret weapon for shapes that stay defined and don't spread into blobs.
  • Molasses quality matters more than you'd think; it's the backbone of the whole thing and the best version will taste completely different from the cheapest one.
03 -
  • Use parchment paper on your baking sheets because it prevents the bottoms from browning too much and makes cleanup something you actually want to do.
  • Let your cookies cool completely before stacking or storing them, or they'll stick together and you'll be prying them apart later with frustration.
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