This gingerbread cookie recipe is perfect for the holiday season, offering a warm spice flavor with a slight chew inside and crisp edges. It's ideal for decorating with icing and makes around 20–24 cookies. The recipe includes tips for achieving the perfect texture and storing the cookies to keep them fresh for up to 10 days.
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Ingredients
Dry Ingredients
All-purpose flour250g
Baking soda1/2tsp
Salt1/4tsp
Ground ginger2tsp
Ground cinnamon1 1/2tsp
Ground cloves1/4tsp
Nutmeg1/4tsp
Wet Ingredients
Unsalted butter (soft)115g
Brown sugar100g
Molasses / Dark honey85g
egg Egg1
Vanilla essence1tsp
Nutrition (per serving)
Calories
78.5kcal (3.92%)
Protein
0.9g (1.76%)
Carbs
10.9g (3.96%)
Sugars
5.6g (11.14%)
Healthy Fat
1.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Gingerbread Cookies
Mix Dry Ingredients
- Step 1
Sift together flour, baking soda, salt, and all spices. Keep aside.
Cream Butter & Sugar
- Step 1
In a bowl, beat butter and brown sugar until light and creamy.
- Step 2
Add molasses or honey and mix well.
- Step 3
Add egg and vanilla, beat until smooth.
Make the Dough
- Step 1
Add dry ingredients gradually to the wet mixture.
- Step 2
Mix gently until a soft dough forms. Do not overmix.
Chill the Dough
- Step 1
Wrap dough in cling film and refrigerate for 1 hour. This helps with easy rolling, better flavor, and prevents spreading.
Roll & Cut
- Step 1
Preheat oven to 170°C.
- Step 2
Roll dough to 5–6 mm thickness and cut using cookie cutters.
- Step 3
Place on a tray lined with butter paper.
Bake
- Step 1
Bake at 170°C for 10–12 minutes. Cookies should look set at the edges and slightly soft in the center.
Cool
- Step 1
Let cookies rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (per serving)
Nutrition (per serving)
Calories
78.5kcal (3.92%)
Protein
0.9g (1.76%)
Carbs
10.9g (3.96%)
Sugars
5.6g (11.14%)
Healthy Fat
1.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use molasses for authentic gingerbread taste.
For softer cookies, bake for 10 minutes.
For crisp cookies, bake for 12–13 minutes.
Store in an airtight box to keep cookies fresh for 7–10 days.
FAQS
Can I use honey instead of molasses?
Yes, you can use dark honey as a substitute for molasses, but molasses provides a more authentic gingerbread flavor.
How thick should I roll the dough?
Roll the dough to a thickness of 5–6 mm for the best results.
How do I prevent the cookies from spreading?
Chilling the dough for at least 1 hour helps prevent spreading during baking.
How long can I store these cookies?
Store the cookies in an airtight box, and they will stay fresh for 7–10 days.
Can I decorate these cookies with icing?
Yes, these cookies are perfect for decorating with icing once they have cooled completely.
Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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North Terrace, Adelaide, South Australia, 5000
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