You know those cookies that make the whole kitchen smell like a holiday candle shop? These are those cookies. Soft in the center, lightly crisp on the edges, and full of warm spices with just the right kick of ginger. Perfect for decorating with the kids, wrapping up as gifts, or, let’s be real — hoarding for yourself with a mug of tea. If you loved my Molasses Crinkle Cookies and Cinnamon Sugar Shortbread Bars, you’ll adore these, too!
📝 Ingredients
Dry:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet:
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
👩🍳 Instructions
1. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
2. In a large bowl, beat butter and brown sugar until light and fluffy. Mix in the egg, then molasses and vanilla.
3. Gradually add dry ingredients to wet, mixing just until combined. Dough will be soft and slightly sticky.
4. Divide dough in half, flatten into disks, wrap in plastic, and chill at least 1 hour.
5. Preheat oven to 350°F. Line baking sheets with parchment.
6. On a lightly floured surface, roll out dough to 1/4″ thickness. Cut into shapes and place on sheets.
7. Bake 8–10 minutes, until edges are firm but centers still look soft. Cool on sheet 5 minutes before transferring to rack.
8. Decorate with royal icing, sprinkles, or powdered sugar once cooled!
🍪 Serving Tips
- Arrange on a pretty platter with a dusting of powdered sugar for a festive centerpiece.
- Wrap in clear bags tied with twine for charming edible gifts.
- Serve with mugs of hot cocoa or mulled wine at a holiday party.
✨ Creative Variations
- Add a pinch of black pepper for an extra warm spice kick.
- Substitute gluten-free 1:1 baking flour for a GF version.
- Mix in finely chopped crystallized ginger for texture.
🪄 Troubleshooting
- Dough too sticky? Chill longer or add 1–2 extra tablespoons flour.
- Cookies spreading too much? Make sure your butter isn’t too warm when mixing.
- Edges too hard? Bake a minute less next batch.
🧊 Storage
- Store in an airtight container at room temp up to 5 days.
- Freeze baked cookies (undecorated) up to 2 months; thaw at room temp.
- Dough can also be frozen up to 2 months; thaw in fridge overnight before rolling.
Gingerbread Cookies
Ingredients
Dry:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet:
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy. Mix in the egg, then molasses and vanilla.
- Gradually add dry ingredients to wet, mixing just until combined. Dough will be soft and slightly sticky.
- Divide dough in half, flatten into disks, wrap in plastic, and chill at least 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment.
- On a lightly floured surface, roll out dough to 1/4″ thickness. Cut into shapes and place on sheets.
- Bake 8–10 minutes, until edges are firm but centers still look soft. Cool on sheet 5 minutes before transferring to rack.
- Decorate with royal icing, sprinkles, or powdered sugar once cooled!
Notes
- Use dark molasses for richer flavor, not blackstrap.
- For crispier cookies, roll thinner and bake closer to 10 minutes.
Let me know if you bake these — tag me on Pinterest or Instagram so I can see your adorable creations!
