Making gingerbread cookies this holiday? This is the recipe for you! These cookies have a wonderfully traditional molasses and spice flavor, a tender texture that’s not too hard, and the dough is a dream to work with. No spreading in the oven! Keep your cute shapes and neat edges.
It’s about time I’m posting this recipe! I’ve got THE best vanilla and chocolate cutout cookie recipes on this site, but an equally good gingerbread cookie recipe has been glaringly absent for far too long.
Honestly, I hadn’t found one that I really loved. Sure, I put this up last year, but that was more about the decoration than the cookie recipe itself. The cookie recipe itself? It’s not bad. But I like this one much better!
I based it off of this, which I also mentioned above. The dough is a dream to work with- not the least bit crumbly or messy. You don’t have to sprinkle your work surface with flour, which also cuts down on mess, but more importantly, it keeps the cookies tender. And best of all? They hold their shape like a boss.
Look at that! It’s exactly the same coming out of the oven as it was going in. There’s nothing more disappointing than spending all kinds of time and taking all sorts of care to roll out cookie dough, cut out all the prettiest shapes, and bake them, just to have them spread out in the oven and completely lose their shape. I made gingerbread boys and girls here, but I have some other cutters that have sharper angles and more intricate shapes. This recipe bakes up with just as sharp and neat of an edge as you could ever want.
The flavor is really warm and deep. The brown sugar and molasses are noticeable, but not overpowering. And they’re loaded with traditional holiday spice. Cinnamon, clove, and of course ginger! But the texture is really what I love most. I’ve bitten into some gingerbread cookies that are so hard you could break a tooth. These aren’t like that. They aren’t soft (if you want soft, try these), but they’re not hard either. There’s a little bit of crunch but it’s really tender, almost like shortbread.
Making gingerbread cookies this holiday? This is the recipe for you! These cookies have a wonderfully traditional molasses and spice flavor, a tender texture that's not too hard, and the dough is a dream to work with. No spreading in the oven! Keep your cute shapes and neat edges.
Yield: yield varies based on size and shape of cookie cutter(s) used
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup (packed) dark brown sugar
- 1/3 cup molasses
- 1 large egg
- 3 to 3 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons ground cinnamon (or to taste)
- 2 tablespoons ground ginger (or to taste)
- 1/2 teaspoon ground cloves (or to taste)
- 1/2 teaspoon (scant) kosher salt
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-low speed just until fully incorporated. Stir in the molasses. Scrape the bottom and sides of the mixing bowl with a silicone spatula, and add the egg. When nearly completely blended, add 2 cups of flour, cornstarch, cinnamon, ginger, cloves, and salt. Mix until incorporated (the dough will seem dry at first; continue to mix until all the ingredients are moistened and the dough comes together). Add more flour, 1/4 cup at a time, until it starts to pull away cleanly from the sides of the bowl and no longer feels sticky to the touch. You may not need all of the remaining flour, but the dough should be stiff enough to not stick to the parchment when rolling.
- Place a handful of dough between two sheets of parchment, and roll to a thickness of about 3/16-inch. Cut shapes using a cookie cutter, and transfer to the prepared baking sheets. Bake for 10-14 minutes, or until set around the edges and firm in the middle. Cool completely and decorate with royal icing.
No more gingerbread puddles! Try this easy recipe- you’ll love the deep molasses flavor, warm holiday spice, and tender texture. They’re perfect for decorating, and taste even better when topped with royal icing. I think you’ll love them, and I hope they become a yearly tradition!