The Best Homemade Gingerbread Cookies

The Best Homemade Gingerbread Cookies

These homemade gingerbread cookies are perfectly spiced, crispier on the edges, and slightly soft in the middle. They are the perfect cookie to make and decorate with family and friends.

5 from 6 votes

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Prep Time: 4

Cook Time: 10

Cooling time: 20

Total Time: 4 30

Servings: 24 cookies

Calories: 199kcal

Author: Kristen

Equipment

Snowflake Cookie Cutters

Dinosaur Cookie Cutters

Ingredients

31/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp allspice
3/4 tsp cloves
1/4 tsp nutmeg
2/3 cup butter softened to room temperature
2/3 cup brown sugar
1/2 cup molasses
1 egg room temperature
1 tsp vanilla extract

Instructions

In a large mixing bowl, whisk together all dry ingredients (the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves) until combined.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1-2 minutes on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed.
Next, beat in egg and vanilla on high speed for a couple minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be really thick. Don't worry that's the way it should be.
Divide the dough in half and place each piece onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 4 hours (overnight is ideal) and up to 3 days. Chilling is a must for this dough.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper and set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour your work surface. Roll out the disc until it's about 1/4-inch thick. The dough may be crumbly. The more you work it, the more it will come together.
Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. You can re-roll dough scraps until all the dough has been used. It will get a little harder to work without so just continue to flour your surface and dough or rolling paper when needed. Repeat with remaining disc of dough.
If you are baking the standard 4” gingerbread man cookies, bake for about 9-10 minutes. If your cookie cutters are smaller (like my snowflakes) bake for 7-8 min. bake for about. If your cookie cutters are larger than 4 inches, bake for about 11-12 minutes. You may want to rotate your pan if you have hot spots in your oven.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely, about 15 more minutes. Once completely cool, decorate as desired.
Cookies stay fresh in a container for up to one week (even when decorated).

Notes

Unbaked, these cookie dough discs last for up to three months in the freezer. I put the saran-wrapped discs into freezer bags.

You can also freeze baked undecorated cookies for up to three months.

Nutrition

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