Classic Gingerbread Cookies (Printable)

Warm, spiced gingerbread with molasses delivers soft, chewy cookies ideal for festive gatherings.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulfured molasses
12 - 1 teaspoon pure vanilla extract

→ For Rolling

13 - 1/4 cup granulated sugar

# How to Make It:

01 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
02 - Beat softened butter with dark brown sugar in a large bowl until mixture is light and creamy.
03 - Add egg, molasses, and vanilla extract to the butter mixture, mixing until fully combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
05 - Cover the dough and refrigerate for at least 1 hour or up to overnight to facilitate handling.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of dough, roll into balls, then roll each in granulated sugar.
08 - Place dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 12 to 15 minutes until edges are set but centers remain soft.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hacks:

01 -
  • This cookie’s soft chewiness is like a secret handshake between old traditions and modern ease
  • The blend of spices never fails to spark that perfect cozy feeling that made it my go-to each winter
02 -
  • Chilling the dough is non-negotiable; it makes rolling easier and prevents melting in the oven
  • Fresh spices transformed the flavor for me—don’t skip this, it’s a game changer
03 -
  • If your dough feels too sticky to handle, chill it longer or lightly flour your hands before rolling
  • Using a mix of dark brown sugar with a touch of white sugar can balance sweetness and moisture perfectly

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