Gingerbread Cookies heartwarming and wildly popular this year

Bake heartwarming gingerbread cookies with warm spices and rich molasses flavor. Easy, festive, and perfect for cut-outs, gifting, and decorating.

Prep Time 20

Cook Time 10

Chill Time 2

Total Time 2 30

Course Dessert

Cuisine American (holiday baking tradition)

Servings 24 Cookies

Calories 152 kcal

Before you start mixing take a quick minute to set everything out. Gingerbread cookies come together smoothly when your ingredients are measured and ready—especially because the dough has molasses and spices that deserve even mixing.

Dry ingredients
3 cups all-purpose flour 360 g, plus more for rolling
1 tsp baking soda
1/2 tsp fine salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground cloves
Wet ingredients
3/4 cup unsalted butter 170 g, softened
3/4 cup dark brown sugar packed (150 g)
2/3 cup unsulphured molasses 160 g
1 large egg
1 tsp vanilla extract
Quick ingredient notes that make a difference
Use unsulphured molasses: It’s the key to that deep classic flavor in spiced molasses cookies—and it gives the dough its rich color.
Softened butter not melted: Soft butter creams properly with the sugar, helping you get a tender texture and better-shaped cookies.
Spice control: If you prefer a gentler cookie reduce cloves to 1/4 tsp. If you love bold warm spices, keep it as written.

1 tsp orange zest for a bright festive lift
1/4 tsp nutmeg for extra cozy depth
Pinch of black pepper for a subtle bakery-style warmth
Once these are measured and ready you’re set up for smooth mixing and beautifully fragrant holiday gingerbread cookies.

You’re just a few simple steps away from gingerbread cookies that taste like pure holiday baking comfort. I’ll walk you through it like I’m right there in your kitchen—because the little details (butter temperature, chill time, and bake cues) are what make these cookies reliably great.

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
Set aside—this helps the warm spices distribute evenly so every cookie tastes balanced.

In a large bowl, beat the softened butter and dark brown sugar for 2–3 minutes, until lighter and fluffy.
Don’t rush this step—the creaming creates structure and helps your cookies bake up tender instead of dense.

Beat in the molasses until fully blended (the mixture will look glossy and smell incredible).
Add the egg and vanilla, then mix just until smooth.

Add the dry ingredients to the wet mixture in 2 additions, mixing on low.
Stop as soon as you don’t see streaks of flour. Overmixing can make homemade gingerbread cookies tougher than they need to be.

Divide the dough into 2 discs, wrap tightly, and refrigerate for at least 2 hours (overnight is great).
Chilling is the secret to cut-out gingerbread cookies that hold their shape and don’t spread.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment.
On a lightly floured surface, roll one dough disc to about 1/4 inch (6 mm) thick.
Cut into shapes with cookie cutters and place them 1 inch apart on the prepared sheets.
If the dough starts feeling sticky or warm, slide the cut shapes into the fridge for 10 minutes before baking—instant shape insurance.

Bake for 8–10 minutes for smaller cookies, 10–12 minutes for larger ones.
Look for this cue: edges set, centers slightly soft. That’s how you get that soft and chewy bite without dryness.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Cookies spreading? Dough may be too warm—chill it longer or re-chill the cut shapes.
Cookies too crisp? Pull them earlier; gingerbread continues firming as it cools.
Ready to decorate? Make sure they’re fully cool, especially if you’ll use icing or royal icing later.

(Estimated values; will vary by ingredient brands, thickness, and cookie size. Icing/decorations will increase nutrition totals.)

Keyword Gingerbread cookies