Classic Gingerbread Spiced Cookies (Printable)

Soft, spiced gingerbread treats with molasses, ideal for festive shaping and icing decoration.

# 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 unsulfured 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 - In a medium bowl, whisk together flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt.
02 - In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2 minutes. Add egg, molasses, and vanilla extract; mix until fully combined.
03 - Gradually add dry mixture to wet ingredients, stirring just until incorporated. The dough will be soft.
04 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll one dough disc to 1/4-inch thickness. Cut into desired shapes with cookie cutters.
07 - Place cookies 1 inch apart on baking sheets. Sprinkle granulated sugar on top if desired.
08 - Bake for 8 to 10 minutes until edges are just firm. Cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
09 - Once cooled, decorate cookies with royal icing and sprinkles as preferred.

# Expert Tips:

01 -
  • Soft centers with just enough crunch at the edges make these addictively good straight off the cooling rack.
  • The molasses and warm spices create that unmistakable gingerbread flavor that instantly feels like home.
  • They're sturdy enough to decorate but tender enough to actually enjoy eating, unlike those rock-hard store-bought versions.
  • A single batch yields enough to share, give as gifts, or honestly just keep for yourself through the week.
02 -
  • Unsulphured molasses is genuinely different from blackstrap; using the wrong one will make your cookies taste harsh and medicinal instead of warm and complex.
  • Chilling the dough isn't optional—it's what prevents these from spreading into thin wafers and losing their shape in the oven.
  • The cookies will seem slightly underdone when you pull them out, but they set up beautifully as they cool and that's exactly how you get that tender center.
03 -
  • Brown sugar should be packed firmly into the measuring cup; it's the moisture in brown sugar that contributes to the tender crumb, so don't skip this step.
  • If you want softer cookies, bake for the minimum time; if you prefer them slightly crisp, add an extra minute or two, but don't push beyond ten minutes or they'll lose their character.
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