Classic Warmly Spiced Gingerbread Dough (Printable)
Warmly spiced dough infused with ginger, cinnamon, and molasses for versatile festive treats.
# What You'll Need:
→ Dry Ingredients
01 - 3 cups all-purpose flour (375 g)
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - ½ teaspoon ground cloves
05 - ½ teaspoon ground nutmeg
06 - ½ teaspoon baking soda
07 - ½ teaspoon salt
→ Wet Ingredients
08 - ½ cup unsalted butter, softened (115 g)
09 - ¾ cup packed dark brown sugar (150 g)
10 - ⅔ cup molasses (160 ml)
11 - 1 large egg
12 - 1 teaspoon vanilla extract
# How to Make It:
01 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
02 - Beat unsalted butter and dark brown sugar in a large bowl until light and fluffy.
03 - Mix in molasses, egg, and vanilla extract until fully incorporated.
04 - Gradually add the dry mixture to the wet ingredients, stirring just until a dough comes together.
05 - Divide dough into two portions; flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
06 - Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
07 - Roll out chilled dough on a lightly floured surface to ¼ inch (6 mm) thickness, then cut into desired shapes.
08 - Place cut shapes on prepared baking sheets, spacing 1 inch apart.
09 - Bake for 8 to 10 minutes until edges are just firm; remove and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hacks:
01 -
- The dough stays forgiving even if you're not precise, making it perfect for gingerbread house building or cookie decorating with kids.
- It keeps beautifully in the fridge for days, so you can bake fresh cookies on demand without starting from scratch.
- The molasses-to-spice ratio hits that elusive balance between warmth and depth, never too sharp or cloying.
02 -
- Molasses brand matters more than you'd think—some are thin and watery while others are thick and intense, so if your first batch feels off, your molasses might be the culprit, not your technique.
- These cookies are forgiving about timing because the texture range between 8 and 10 minutes is dramatic: underbaked means chewy centers with snappy edges, overbaked means crisp all the way through, so find your preference and stick with it.
03 -
- If you're rolling out dough and it keeps sticking despite being cold, try rolling it between two sheets of parchment paper instead of directly on the counter.
- Brown sugar hardens over time, so if yours has turned into a brick, soften it by placing it in a sealed container with a slice of bread overnight before you start this recipe.