Description

This classic spiced gingerbread recipe offers a comforting and festive treat, perfect for holiday baking. It features warm spices like ginger, cinnamon, and molasses, resulting in tender, chewy cookies ideal for family gatherings and gifting.

Ingredients

Scale

2.5 cups all-purpose flour
0.75 cup dark molasses (unsulphured)
0.5 cup brown sugar (packed)
0.5 cup unsalted butter (cold, cubed)
1 large egg
2 teaspoons ground ginger
1.5 teaspoons ground cinnamon
0.75 teaspoon ground cloves
0.5 teaspoon ground nutmeg
1.5 teaspoons baking soda
0.25 teaspoon salt

Instructions

Cream Butter And Sugar: In a large mixing bowl, beat the cold, cubed butter and brown sugar together until light and fluffy. The mixture should look pale and airy, indicating it is well-creamed.
Mix Wet Ingredients: Add the molasses and egg to the creamed mixture. Beat until well combined and smooth, ensuring no streaks of egg remain. This creates a moist base.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. The spices should be evenly distributed.
Gradually Add Dry To Wet: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will look cohesive, but avoid overmixing which can lead to tough cookies. If the dough looks too dry, add 1-2 teaspoons of molasses.
Chill Dough: Gather the dough into a disc, wrap it tightly in plastic, and refrigerate for at least 30 minutes. This chilling is essential; the dough should feel firm, making it easier to roll and cut.
Roll And Cut Dough: On a lightly floured surface, roll the chilled dough to about 0.25-inch (6mm) thickness. Use your favorite cookie cutters to create shapes with clean, defined edges.
Bake Cookies: Preheat oven to 350F (175C). Place cut cookies on a parchment-lined baking sheet. Bake 8-12 minutes until edges are set and slightly darker, with soft centers.

Notes

For dietary adaptations, use a 1:1 gluten-free baking mix or swap butter for a plant-based alternative for dairy-free gingerbread. Reduce brown sugar slightly for a lower-sugar option. If dough looks too dry, add 1-2 teaspoons of molasses. Freshly ground spices offer the most vibrant flavor.

Prep Time: 51 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (25 g)
Calories: 100 calories
Sugar: 10 g
Sodium: 60 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 10 mg

Keywords: classic spiced gingerbread, holiday baking, gingerbread cookies, family-friendly, easy dessert, molasses, cinnamon, ginger, festive