Classic gingerbread spiced cookies (Printable)

Soft spiced cookies with rich molasses and festive decorating options for holiday celebrations.

# 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 softened butter and dark brown sugar in a large bowl until light and fluffy, approximately 2 minutes; then add egg, molasses, and vanilla extract and mix until fully combined.
03 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined, resulting in a soft dough.
04 - Divide dough into two discs, wrap each with plastic wrap, and refrigerate for at least 1 hour or until firm.
05 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
06 - On a lightly floured surface, roll one disc of dough to 1/4 inch thickness, then cut into desired shapes using cookie cutters.
07 - Place cookies 1 inch apart on baking sheets, sprinkling with granulated sugar if desired.
08 - Bake for 8 to 10 minutes until edges are just firm; let cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.
09 - Once cooled, adorn cookies with royal icing and sprinkles as preferred.

# Expert Advice:

01 -
  • They stay soft inside no matter how long you bake them, so there's no guessing game or burnt edges.
  • The molasses keeps them moist for days, which means you can actually make them ahead without them turning into hockey pucks.
  • One batch fills your whole house with a smell so good it counts as part of the gift when you bring them somewhere.
02 -
  • Molasses is non-negotiable—it's what makes these taste like gingerbread and not just spiced sugar cookies, so commit to the real stuff.
  • The dough gets softer as it warms, which is why chilling is your secret weapon; even a 10-minute rest can mean the difference between a cookie cutter that glides through and one that drags and tears the edges.
  • Baking time is a range, not a target—your oven runs slightly different from mine, so start checking at 8 minutes and pull them out the moment the edges look set but the center is still soft to the touch.
03 -
  • Make the dough up to 3 days ahead and keep it in the fridge, or freeze it for 2 months—this means you can have fresh warm cookies whenever the craving hits without starting from scratch.
  • Use a bench scraper when rolling dough; it lifts stuck spots way better than a spatula and keeps flour from accumulating in one spot.
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