Nothing signals the holiday season quite like the warm, spicy aroma of freshly baked gingerbread cookies wafting through your kitchen. These classic treats take just 25 minutes to prep and 10 minutes to bake, making them the perfect weekend baking project. With their irresistible blend of molasses and winter spices, these soft-yet-sturdy cookies deliver pure comfort in every bite. At just 214 calories per serving, they’re a reasonable indulgence that brings festive cheer to cookie plates and family gatherings alike.
Ingredients for Classic Gingerbread Cookies
- Dry Mix: 3 cups all-purpose flour (ensure it’s well-sifted for smooth texture)
- Sweeteners: 3/4 cup dark brown sugar (packed firmly for best results)
- Leavening: 3/4 teaspoon baking soda for perfect rise
- Spice Blend: 1 Tbsp each of cinnamon and ginger, 1/2 tsp cloves for warmth
- Fat: 12 Tbsp room temperature butter, cut into pieces for easier mixing
- Wet Ingredients: 3/4 cup dark molasses, 2 Tbsp milk for perfect consistency
Step-by-Step Instructions
- Mix Dry Ingredients: Combine flour, sugar, baking soda, and spices in a bowl until well blended
- Cut in Butter: Use a pastry blender until mixture looks like fine crumbs
- Add Wet Ingredients: Mix in molasses and milk on low speed until just combined
- Chill Dough: Divide into two balls, wrap, and refrigerate 2 hours (essential step!)
- Prepare for Baking: Heat oven to 350°F, line baking sheets with parchment
- Roll and Cut: Roll dough 1/2 inch thick on floured surface, cut into shapes
- Quick Chill: Rest cut cookies in fridge 5 minutes before baking
- Bake to Perfection: 8-11 minutes until just set (avoid over-baking for soft cookies)
- Cool and Decorate: Let cool completely before adding frosting decorations
Gingerbread Cookies
Classic holiday gingerbread cookies made with molasses and warm spices, perfect for decorating.
Equipment
- Mixing bowl
- Pastry Blender
- Baking sheets
- Parchment paper
- Rolling Pin
- Wire rack
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar packed
Frosting
- 2 tablespoons butter room temperature
- 2 cups powdered sugar
Instructions
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
Notes
Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.
Nutrition
Calories: 214kcalCarbohydrates: 37gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 18mgSodium: 143mgPotassium: 190mgFiber: 1gSugar: 24gVitamin A: 210IUVitamin C: 0.01mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!
