Classic Warmly Spiced Gingerbread (Printer-friendly)

Classic warmly spiced gingerbread with crisp edges and soft center, perfect for holiday decorating and seasonal enjoyment.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1 tablespoon ground ginger
04 - 1 tablespoon ground cinnamon
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract

→ For Decoration (optional)

13 - Royal icing or simple glaze
14 - Assorted sprinkles or candies

# How to Make It:

01 - Whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a large bowl.
02 - Beat unsalted butter and dark brown sugar until light and fluffy. Incorporate egg, molasses, and vanilla extract until fully combined.
03 - Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
04 - Divide dough in half, shape into flat disks, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes using cookie cutters.
07 - Place cookies 1 inch apart on prepared sheets and bake for 8 to 10 minutes until edges are just firm.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.

# Expert Tips:

01 -
  • The dough is sturdy but tender, holding crisp edges while staying soft enough to eat without breaking a tooth.
  • One batch makes enough to decorate obsessively or gift without guilt, and the recipe scales perfectly.
  • These cookies stay fresh for days in an airtight container, meaning you can bake ahead and breathe.
02 -
  • Don't skip the chilling step—warm dough spreads too much and bakes unevenly, turning your shapes into blobs.
  • The difference between a soft cookie and a crisp one is less than 2 minutes of baking time, so watch them closely after the 8-minute mark.
  • If your molasses is crystallized or rock-hard, gently warm the jar in hot water first to make it pourable.
03 -
  • Use unsulphured molasses specifically—it tastes richer and less metallic than regular molasses.
  • If your butter softened too much while you were measuring other ingredients, pop it back in the fridge for 5 minutes before creaming.

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