Classic spiced gingerbread cookies (Printable)

Soft spiced gingerbread with molasses, perfect for cutting and decorating with icing and sprinkles.

# 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 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 flour, baking soda, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Set aside.
02 - Beat unsalted butter and dark brown sugar in a large bowl until light and fluffy, about 2 minutes.
03 - Add egg, molasses, and vanilla extract to the butter mixture; beat until fully incorporated.
04 - Gradually add the dry mixture to the wet ingredients, mixing until just combined to form a soft dough.
05 - Divide dough into two discs, wrap tightly with plastic wrap, and refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. Lightly flour a surface for rolling.
07 - Roll one disc of dough to 1/4-inch thickness and cut into shapes with cookie cutters.
08 - Place cookies 1 inch apart on baking sheets. If desired, sprinkle with granulated sugar.
09 - Bake for 8 to 10 minutes until edges just firm. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
10 - Once cooled, decorate with royal icing and colored sprinkles as preferred.

# Helpful Hints:

01 -
  • They're forgiving enough that even a rushed weekday bake turns out beautifully, but special enough to feel like you've actually accomplished something.
  • The dough holds its shape perfectly when you cut it, so your stars and gingerbread people actually look intentional, not sad and melted.
  • One batch fills your whole house with a spice cloud that no candle could ever match.
02 -
  • Baking time is everything here—8 minutes gives you cookies that stay soft on the inside with gentle edges, while 10 minutes creates that gentle crunch throughout.
  • Your oven probably runs hot or cold compared to anyone else's, so the first batch is always a test run to figure out what works in your specific kitchen.
  • Don't skip the chilling step; it's what keeps the shapes from blurring together and gives you those crisp, intentional edges when you cut.
03 -
  • Weigh your flour if you can—it's the single biggest variable that affects whether your cookies turn out tender or dry, and 375 grams is much more reliable than however full your measuring cup gets.
  • Room temperature butter beats cold butter every single time, because it creams properly with the sugar and creates that fluffy base that makes these cookies so tender.
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