Course: Dessert, Snack
Cuisine: American
Keyword: gingerbread cookie recipe, gingerbread cookies
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 24
Calories: 184kcal
These Gingerbread Cookies are everything a Christmas cookie should be! Perfectly spiced and flavored with molasses and brown sugar, this easy gingerbread cookie recipe is perfect for cutout cookies and decorating!
Print Recipe
- 5 to 5 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg slightly less if using freshly grated
- 1 teaspoon ground cloves
- 1/4 teaspoon ground black pepper optional
- 1 cup butter
- 3/4 cup molasses
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
In the bowl of your electric mixer (or other large bowl), beat butter until smooth. Add brown sugar, molasses, eggs and vanilla.
Gradually stir in the dry ingredients until they are fully incorporated.
Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours.
When dough has chilled, preheat oven to 350*F. On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick). (The dough can be rolled out and handled just as I described in my post HERE). Cut into desired shapes with cookie cutters. Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner. If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
Frost with royal icing, if desire. HERE is the royal icing recipe I use, as well as some decorating tips to get you started.
- If making gingerbread houses or very large cookies I would recommend 5 1/2 cups flour, if making smaller cookies that you want to be soft, use 5 cups flour.
- Certainly the dough will be softer and more sticky the less flour you use. Keep the dough chilled, and/or add a bit more flour as needed to work with the dough.
Tools Needed:
Cookie Cutters
Baking Equipment
Sheet Pans | Silicone Baking Mat | Rolling Pin
Calories: 184kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 218mg | Fiber: 1g | Sugar: 17g | Vitamin A: 36IU | Calcium: 69mg | Iron: 2mg