Gingerbread Dough with Flour (Printable)

A spiced dough combining ginger, cinnamon, and cloves, ideal for shaping and baking festive treats.

# What You'll Need:

→ Dry Ingredients

01 - 3 1/4 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 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 - 2/3 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
02 - Using an electric or stand mixer, beat the softened butter and brown sugar until light and creamy, approximately 2 to 3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture and beat until smooth and fully combined.
04 - Gradually mix the dry ingredients into the wet mixture at low speed until a soft dough is formed.
05 - Divide the dough into two discs, tightly wrap each in plastic, and refrigerate for a minimum of 2 hours until firm.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out one disc to 1/4 inch thickness. Cut into cookie shapes using cutters.
08 - Place cookies one inch apart on the prepared baking sheets.
09 - Bake cookies for 8 to 10 minutes, until edges begin to brown. Cool on the baking sheet for 5 minutes.
10 - Move cookies to a wire rack to cool completely before decorating as desired.

# Expert Hacks:

01 -
  • The dough rolls out without cracking or sticking, even after sitting in the fridge for days.
  • Every bite delivers that deep molasses warmth balanced with just enough spice to make your taste buds pay attention.
  • It holds sharp edges beautifully, so your gingerbread people actually look like people instead of melted blobs.
02 -
  • If you skip the chilling step, the dough will stick to your rolling pin and tear apart, leaving you frustrated and covered in flour.
  • Rolling the dough too thin makes brittle cookies that snap in half when you try to lift them, so stick close to that 1/4 inch mark.
  • Dark molasses gives deeper flavor than light, but avoid blackstrap unless you want a bitter edge that fights with the spices.
03 -
  • Chill your rolled dough on the baking sheet for 10 minutes before baking if the kitchen is warm, and your shapes will stay sharp instead of puffing out.
  • Use a bench scraper to lift delicate cut shapes from the counter without stretching or tearing them, especially with intricate designs.
  • Save your scraps and re-roll them only once, because overworked dough gets tough and loses that tender snap.

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