Classic Gingerbread Spiced Cookies (Printable)

Soft gingerbread with molasses, warm spices, and gentle crispiness, ideal for holiday treats.

# What You'll 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)

# How-To:

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

# Expert Advice:

01 -
  • They stay soft inside with just enough structure to hold intricate royal icing without cracking.
  • The spice blend tastes homemade and complex, nothing like the flat gingerbread you find in stores.
  • You can make the dough days ahead, so you're not stuck doing everything at once when the holidays get hectic.
  • They're forgiving enough that even decorating mishaps end up looking intentionally rustic and charming.
02 -
  • Baking time is your control dial—even 1 minute changes everything, so start checking at 8 minutes and don't leave the kitchen.
  • Molasses type matters more than most ingredients; unsulphured molasses is key because blackstrap will make your cookies taste bitter and overly heavy.
  • Dough made ahead is actually better, as it lets the spices meld and deepen, so don't hesitate to prep it on day one and bake on day three.
03 -
  • If your butter is too soft and you end up with dough that's hard to work with, pop it back in the fridge for 15 minutes instead of starting over.
  • Room-temperature molasses pours easily; if yours is thick and sluggish, run the jar under warm water for a minute and it'll cooperate.
  • Make a double batch and freeze the baked cookies—they thaw almost instantly and taste as good as fresh if stored properly in an airtight container.
Go Back