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Classic Gingerbread Cookies

These classic homemade gingerbread cookies are one of my favorite cookies to make and eat during the holidays, of course, they are yummy year-round. They are incredibly easy to make and you can decorate them however you want. If I can do it, you can do it!
Prep Time20 mins
Cook Time10 mins
Chilling Time2 hrs
Total Time2 hrs 30 mins
Course: Cookies, Desserts
Cuisine: American, British, English, European
Keyword: Christmas, crunchy, Holidays, soft, sweet
Servings: 50 cookies
Calories: 61kcal
Author: Matt Taylor

Equipment

  • Bowl
  • Whisk
  • Hand Mixer or Stand Mixer
  • Sheet pan or cookie sheet
  • parchment paper or silicone baking mat
  • Plastic wrap
  • Spatula
  • rolling pin

Ingredients

  • 3 cups all-purpose plain flour (360g)
  • 1 1/2 tsp. baking powder 7g
  • 3/4 tsp. of baking soda 4g
  • 1/2 tsp. of salt 3g
  • 1 Tbsp. ground ginger 15g
  • 2 tsp. ground cinnamon 10g
  • 1/4 tsp. ground cloves 1g
  • 6 Tbsp. softened unsalted butter 85g
  • 3/4 cup dark brown sugar 150g
  • 1 large egg
  • 1/2 cup of molasses or substitute with maple syrup (165g)
  • 2 tsp. of vanilla extract 10ml

Instructions

  • Add the softened butter and dark brown sugar to a large bowl. Use a stand mixer with a paddle attachment or hand mixer and mix until well combined.
  • Next, add in the vanilla extract and large egg and mix until well combined. Follow that up by mixing in the molasses or maple syrup.
  • In a separate bowl whisk or sift together the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon and cloves.
  • Add in the flour mixture a little at a time, if using a hand mixer it will get to thick eventually, you will need to switch to a wooden spoon or use your hands. If using a stand mixer and paddle attachment you should be fine.
  • Now pour the dough onto a table or counter and knead it for just a few seconds so it comes together. Divide it into two parts and then shape each part into a fat disc. Wrap the dough tightly with plastic wrap and then chill for at least 2 hours.
  • Once the dough has chilled remove it from the fridge. Unwrap the plastic and divide each on in half again. This makes it easier to roll out. Place the dough onto a floured surface and roll it out about 1/4th of an inch thick, you can roll it thinner or thicker if you wish.
    Use your favorite cookie cutters and cut out the cookie shapes. Place them on a sheet pan lined with parchment paper or a silicone mat. They can be fairly close together, they won't spread much.
    Ball up the scraps and then roll them out again and repeat.
  • Preheat the oven to 375 F/190 C. Place one pan of cookies in the oven, middle rack position, and bake for 7 to 10 minutes. If you want them softer, bake them closer to 7 to 8 minutes. If you want them crunchier bake them for 9 to 10 minutes. Experiment with a pan of only a few cookies to start, to get the time down for your oven.
  • Once the cookies come out of the oven allow them to cool for a minute or two and then remove them and place them on a wire rack to cool completely. If you leave them on the hot cookie sheet too long they will continue baking. For soft cookies remove them right away.
    After they have cooled to room temperature you can decorate them however you want. I like to use frosting and a piping bag, red hots, and sprinkles. Enjoy!

Video

Notes

The number of cookies that you can make from this recipe will vary greatly depending on the sizes of the cookie cutters that you use. 
The nutritional facts will also vary depending on what you put on top of each cookie. These facts are based on a total of 50 plain cookies.
Nutritional facts for gingerbread cookies