Soft & Spiced Gingerbread Cookies (Classic Christmas Cut-Outs)

Gingerbread Cookies

Soft in the center, slightly crisp on the edges, and full of warm holiday spice, these gingerbread cookies are perfect for decorating, gifting, or leaving out on the cookie plate.

Prep Time: 4 hours (includes chilling)
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Servings: ~24 (4-inch cookies)

Ingredients

• 3 ½ cups (440 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• ½ tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves
• 10 Tbsp (142 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) packed light or dark brown sugar
• ⅔ cup (160 ml, about 200 g) unsulphured or dark molasses (not blackstrap)
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract

Optional for Decorating

• Royal icing, easy cookie icing, or cookie buttercream
• Food coloring, sprinkles, and candies for details

Step-by-Step Instructions

1. Combine the dry ingredients
   In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until evenly blended.
   Tip: Measuring the flour by weight helps prevent dry, crumbly dough.
2. Cream butter, sugar, and molasses
   In a separate large bowl (or stand mixer with paddle), beat the softened butter on medium speed for about 1 minute until smooth and creamy. Add brown sugar and molasses, then beat on medium-high until well combined and fluffy. Scrape down the bowl as needed.
   Tip: If the butter mixture looks slightly separated, don’t worry—once you add the dry ingredients it will come together.
3. Add egg and vanilla
   Beat in the egg and vanilla on high speed for about 2 minutes, until the mixture looks thick and glossy. Scrape down the bowl again to ensure everything is well incorporated.
4. Bring the dough together
   Add the flour mixture to the wet ingredients and beat on low speed just until a thick, slightly sticky dough forms. Avoid overmixing.
5. Divide and chill the dough
   Split the dough into two equal portions. Place each portion on a sheet of plastic wrap, wrap tightly, and pat into a flat disc. Chill in the refrigerator for at least 3 hours (or up to 3 days) until very firm.
   Tip: Chilling is essential—this keeps the cookies from spreading and helps them hold sharp shapes.
6. Preheat and prep pans
   When ready to bake, preheat the oven to 350°F (177°C). Line 2–3 baking sheets with parchment paper or silicone baking mats.
7. Roll out the dough
   Lightly flour your work surface, rolling pin, and hands. Remove one dough disc from the fridge and roll it out to about ¼ inch thickness. Rotate the dough as you roll and dust with more flour as needed to prevent sticking.
   Tip: If the edges crack while rolling, gently press them back together with your fingers—this dough is firm at first but softens as you work.
8. Cut shapes
   Use cookie cutters (gingerbread people, stars, trees, etc.) to cut shapes from the dough. Place cookies about 1 inch apart on the prepared baking sheets. Gather and re-roll the scraps until all the dough is used, working quickly so it stays cool.
9. Bake
   Bake for about 9–10 minutes for 4-inch cookies. Smaller cutters may need about 8 minutes; larger ones about 11 minutes. The cookies should look set but not dark.
   Tip: For softer cookies, pull them from the oven as soon as the edges are set and the centers no longer look wet.
10. Cool completely
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
11. Decorate
    Once fully cooled, decorate with royal icing, easy cookie icing, or cookie buttercream. Pipe outlines and details, add buttons and faces, and finish with sprinkles or candies as desired. Let icing dry completely before stacking or storing.

Pro Tips

• Chill for best shape: A long chill (overnight is great) helps the cookies hold crisp edges and prevents spreading.
• Flavor develops over time: These cookies taste even better the next day as the spices and molasses deepen and meld.
• Make-ahead friendly: Freeze the dough discs for up to 3 months. Thaw in the fridge overnight, then roll and bake as usual.

Nutrition Info

Approximate per cookie (varies by size and decorations):

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Gingerbread Cookies

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• Author: carlosramirez
• Total Time: 270 minutes
• Yield: 24 servings
• Diet: Vegetarian

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Description

Soft in the center, slightly crisp on the edges, and full of warm holiday spice, these gingerbread cookies are perfect for decorating, gifting, or leaving out on the cookie plate.

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Ingredients

• 3 ½ cups (440 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• ½ tsp salt
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves
• 10 Tbsp (142 g) unsalted butter, softened to room temperature
• ¾ cup (150 g) packed light or dark brown sugar
• ⅔ cup (160 ml, about 200 g) unsulphured or dark molasses
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• Royal icing and sprinkles for decorating (optional)

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Instructions

1. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves until evenly blended.
2. In a separate bowl, beat softened butter until smooth, then add brown sugar and molasses, mixing until fluffy.
3. Beat in the egg and vanilla until thick and glossy.
4. Add the flour mixture to the wet ingredients and mix until a thick, slightly sticky dough forms.
5. Split the dough into two equal portions, wrap in plastic wrap, and chill in the refrigerator for at least 3 hours.
6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
7. Roll out dough to ¼ inch thickness, cut shapes with cookie cutters, and place on prepared baking sheets.
8. Bake for 9-10 minutes until set and cool on baking sheets for 5 minutes before transferring to a wire rack.
9. Once cool, decorate with icing and sprinkles as desired.

Notes

Chilling the dough is essential to maintain the cookies’ shape. They taste even better the next day!

• Prep Time: 240 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American