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gingerbread recipe

This classic gingerbread recipe produces soft, spiced cookies perfect for holiday gatherings or cozy winter afternoons. The sweet and aromatic flavors of ginger, cinnamon, and molasses create a festive treat enjoyed by all.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 rolling pin
  • 1 set cookie cutters (optional)

Ingredients
  

  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened 2 sticks
  • 1 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
  • In a mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  • In a separate large bowl, use an electric mixer or whisk to cream together the softened butter and brown sugar until light and fluffy.
  • Beat in the molasses, egg, and vanilla extract until well combined.
  • Gradually add the dry flour mixture to the wet ingredients, mixing just until the dough comes together. Do not overmix.
  • Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
  • On a lightly floured surface, roll out one piece of dough to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
  • Bake for 8-10 minutes or until the edges are firm but the centers are still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Repeat with the remaining dough.

Notes

For an extra festive touch, consider icing the cookies with royal icing or decorating them with sprinkles.
Store cookies in an airtight container for up to one week.
You can substitute whole wheat flour for half of the all-purpose flour for a healthier option.