Classic Gingerbread Cookies Recipe

As I embarked on my latest kitchen adventure, I found myself irresistibly drawn to the warm, spicy embrace of gingerbread cookies—nothing says cozy like the scent of ginger, cinnamon, and cloves filling my entire home!

I adore how the kitchen fills with the deep fragrance of dark brown sugar and spices when I bake my classic gingerbread cookies. My recipe melds the warm, comforting flavors of ground ginger, cinnamon, and cloves along with the sweet taste of molasses.

Not only are these cookies good, but they’re also good for the soul—all that cozy, calm, sweet, and spicy holiday goodness wrapped up in one perfect little package.

Classic Gingerbread Cookies Recipe Ingredients

• All-Purpose Flour: Provides structure and texture, rich in carbohydrates.
• Dark Brown Sugar: Adds sweetness and moisture, contains molasses for flavor.
• Baking Soda: Leavens the cookies, creating a desirable texture.
• Ground Ginger: Contributes warm, spicy flavor; offers anti-inflammatory benefits.
• Ground Cinnamon: Adds warmth and aroma; contains antioxidants.
• Unsalted Butter: Adds richness and moisture; provides fat.
• Molasses: Provides deep sweetness and moisture; contains minerals.

Classic Gingerbread Cookies Recipe Ingredient Quantities

• 3 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 3/4 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 3/4 cup molasses
• 2 tablespoons milk

How to Make this Classic Gingerbread Cookies Recipe

1. In a big bowl, blend the flour, dark-brown sugar, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until they’re mixed together really well.

2. Include the butter with the reduced resistance in the dry components, and with a pastry cutter or your fingers, work the butter into the mixture until your work results in a resemblance of coarse crumbs.

3. Slowly combine the molasses and milk into the mixture, blending it until the dough starts to come together in clumps.

4. Separate the dough into two equal portions. Flatten each portion into a disk shape. Wrap the disks in plastic wrap. Chill for a minimum of 1 hour. If you like, you can chill them longer. They will firm up and be easier to roll out.

5. Set your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius) for baking and ready several sheets for the baking process by laying down parchment paper on each.

6. On a surface dusted with flour, roll one disk of dough into a shape that is irregularly round to maintain a thickness of about 1/4 inch. If at any point the dough shrinks back, leave it to rest for 5 minutes, then continue rolling. Keep the other disk in the refrigerator until you’re ready to use it.

7. Cut out shapes from the rolled dough using cookie cutters. Transfer the shapes to the prepared baking sheets. Space shapes about 1 inch apart.

8. With the other half of the dough, repeat the process, combining the scraps when necessary, and re-rolling as needed.

9. Preheat the oven. Bake the cookies in it for 8-10 min. The edges should start to brown slightly; when they do, it’s time to take the cookies out.

10. Let the cookies cool on the baking sheets for 5 minutes. Then, move them to a wire rack and allow them to cool completely. Decorate as desired or leave plain.

Classic Gingerbread Cookies Recipe Equipment Needed

1. Mixing bowl
2. Pastry cutter or your fingers
3. Measuring cup
4. Measuring spoons
5. Plastic wrap
6. Rolling pin
7. Cookie cutters
8. Baking sheets
9. Parchment paper
10. Wire cooling rack
11. Oven
12. Refrigerator
13. Flour sifter or whisk for mixing dry ingredients (optional)
14. Spatula (for transferring cookies)

FAQ

• Can I substitute light brown sugar for dark brown sugar?You can use light brown sugar, but it will give you a slightly less robust flavor compared to using dark brown sugar.
• Can I use salted butter instead of unsalted butter?Yes, however, reduce the quantity of salt added to the recipe to about 1/4 teaspoon; otherwise, the cookie may turn out too salty.
• Is there an alternative to molasses?Honey or maple syrup can work as a substitute, but they will impart different flavors than traditional gingerbread.
• How long should I refrigerate the dough before baking?Chilling the dough for a minimum of 1 to 2 hours makes it easier to roll out and cut into shapes, making it a necessary step for success.
• Can these cookies be frozen?Yes, you can freeze the baked cookies or the cookie dough. If freezing the dough, wrap it tightly in plastic wrap for up to 3 months.
• How can I keep the cookies soft after baking?Keep them in an airtight container with a slice of bread or an apple, which helps maintain moisture and keeps the cookies soft.

Classic Gingerbread Cookies Recipe Substitutions and Variations

For everyday flour: Replace with wheat flour or a flour blend that lacks gluten.
For brown sugar: Use light brown sugar or a mix of granulated sugar with a tablespoon of molasses.
For unsalted butter, substitute with coconut oil or margarine for a different fat base.
To replace molasses: Honey or maple syrup; however, they will change the taste a little.
For milk: Use almond milk or some other non-dairy milk alternative.

Pro Tips

1. Chill Time for Dough: For optimal flavor and handling, consider chilling the dough for several hours or overnight. This allows the spices to meld and the dough to firm up, making it easier to roll out and cut.