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Wide shot of gingerbread cookies arranged on a plate on marble
Sarah

Gingerbread Cookies

Classic spiced gingerbread cutout cookies with crisp edges, built to hold their shape for cookie cutters and holiday decorating.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes
Servings: 24 cookies
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 10 tbsp unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2/3 cup molasses, not blackstrap
  • 1 large egg, room temperature
  • 1 tsp vanilla extract

Method
 

  1. Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
  2. Beat the softened butter until smooth, then add the brown sugar and molasses and beat until creamy, scraping the bowl as needed.
  3. Add the egg and vanilla extract and beat for 2 minutes, scraping the bowl halfway through.
  4. Add the flour mixture on low speed until just combined. The dough will look thick and slightly sticky; if using a hand mixer and it looks uncombined, finish bringing it together with your hands.
  5. Divide the dough in half, wrap each half in plastic, flatten into discs, and chill for at least 3 hours, up to 3 days.
  6. On a well-floured surface, roll one disc to 1/4-inch thick. If the dough cracks, ball it up and knead briefly with your hands until smooth. Cut shapes, place 1 inch apart on a lined baking sheet, and re-roll scraps.
  7. Bake at 350°F for 9 to 10 minutes, using about 8 minutes for cutters under 4 inches and 11 minutes for larger ones. Rotate the pan halfway through.
  8. Cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely before decorating.

Notes

  • If the dough cracks or crumbles while rolling, ball it up and knead briefly with your hands — it comes together as it warms slightly.
  • Dough can be made up to 3 days ahead or frozen up to 3 months; thaw overnight in the fridge before rolling.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.