What ingredients do I need to make classic gingerbread cookies?

To make classic gingerbread cookies, you’ll need brown sugar, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, salt, butter, milk, and molasses. These ingredients combine to create the rich, spiced flavor and chewy texture characteristic of gingerbread cookies. This recipe is also egg-free, making it suitable for those with egg allergies.

How long should I bake gingerbread cookies and at what temperature?

Bake gingerbread cookies at 350°F (175°C) for 10 to 12 minutes. Baking for this duration ensures that the cookies are set but still soft and chewy. Avoid overbaking, as it can dry out the cookies and make them hard. Remove them from the oven when the edges start to firm up and allow them to cool completely on a wire rack.

Do I need to chill the gingerbread dough before baking?

Chilling gingerbread dough is optional. Some recipes recommend refrigerating the dough for 2 hours or overnight to make it easier to roll out and cut. However, other recipes allow you to bake immediately, making the process quicker. If you refrigerate, wrap the dough well to prevent drying and let it warm slightly before rolling.

Can I roll gingerbread cookie dough in sugar before baking?

Yes, rolling gingerbread cookie dough balls in granulated sugar before baking adds a pleasant crunch and a sparkly finish. This step is optional but can enhance both texture and appearance. Simply roll the shaped dough lightly in sugar just before placing them on the baking sheet.

Can gingerbread cookie dough or baked cookies be frozen for later use?

Absolutely. Gingerbread cookie dough can be refrigerated for 3 to 4 days or frozen for 2 to 3 months. When ready to use, thaw frozen dough in the refrigerator before rolling and baking. Baked gingerbread cookies also freeze well for up to 3 months when stored in an airtight container, retaining their flavor and texture when properly thawed.

Gingerbread Cookies Recipe for Soft and Easy Holiday Treats

Name: Gingerbread Cookies Recipe: Soft, Easy, and Perfect for Holiday Baking
Prep time: 2 h 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: ¾ cup (170 g) unsalted butter, softened; 1 cup (200 g) granulated sugar (can substitute with ¾ cup (150 g) packed brown sugar for richer flavor); 1 large egg; ¼ cup (80 ml) unsulphured molasses (dark molasses preferred; avoid blackstrap to prevent bitterness); 2 ½ cups (312 g) all-purpose flour; 2 teaspoons baking soda; ½ teaspoon salt; 1 to 2 teaspoons ground cinnamon; ½ to 2 teaspoons ground ginger; Optional spices: ½ teaspoon ground cloves, ½ teaspoon ground allspice, nutmeg, or mace; Optional: granulated sugar for rolling cookie dough balls

Description

🍪 Experience the soft and chewy delight of homemade gingerbread cookies. Perfect for savoring with loved ones during the holiday season!
🎄 These easy gingerbread cookies are a fantastic treat, combining rich molasses flavors with warming spices that’s sure to please everyone.

Ingredients

Scale

¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar (can substitute with ¾ cup (150 g) packed brown sugar for richer flavor)
1 large egg
¼ cup (80 ml) unsulphured molasses (dark molasses preferred; avoid blackstrap to prevent bitterness)
2 ½ cups (312 g) all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 to 2 teaspoons ground cinnamon
½ to 2 teaspoons ground ginger
Optional spices: ½ teaspoon ground cloves, ½ teaspoon ground allspice, nutmeg, or mace
Optional: granulated sugar for rolling cookie dough balls

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Add egg and molasses, mixing well until fully combined.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and any optional spices.
5. Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
6. If desired, roll dough into balls and roll in sugar for a crunchy coating.
7. Place dough balls 2 to 3 inches apart on a baking sheet lined with parchment paper.
8. Bake for 10 to 12 minutes until edges are set but centers remain soft.
9. Cool cookies on baking sheet for 10 minutes before transferring to a wire rack.

Notes

🌟 For softer cookies, do not chill the dough. If rolling, chilling improves manageability.
🎁 Lightly flour the work surface and tools for rolled cookies to prevent sticking.
🍰 Proper measurement of flour ensures the best texture – use spooning and leveling technique.

Prep Time: 25 minutes
Optional chilling: 2 hours
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 143
Sugar: 15 g
Sodium: 150 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 20 mg

Keywords: gingerbread,cookies,holiday,soft