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Gingerbread Cookies
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5 from 1 vote

Gingerbread Cookies

Servings: 20 -25 misc. shaped cookies


  • 3 1/4 cups flour
  • 3/4 tsp baking soda
  • 3/4 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1 tbsp ginger
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup molasses
  • Miscellaneous decorations frosting, sprinkles, etc.


  • Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.
  • Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.
  • Preheat the oven to 350 degrees.
  • Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
  • Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.
  • Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired. Enjoy!