It’s just not Christmas without my favorite gingerbread cookie recipe! The warm, spicy flavor and crisp texture is so comforting and really makes the holidays. These cookies are super easy to make with just 10 ingredients, and they’re full of festive flavor!
My gingerbread cookie recipe is full of winter flavors like molasses, cloves, and cinnamon. These Christmas cookies are crisp on the outside and slightly chewy on the inside– the perfect texture for eating and building!
What’s in This Gingerbread Cookie Recipe?
- Unsalted Butter: Adds moisture and richness to these cookies.
- Powdered Sugar: Sweetens these cookies and makes them ultra-soft and chewy.
- Egg Whites: Give the cookies structure and a lighter texture.
- Vanilla Extract: Enhances the sweetness of these cookies.
- Flour: All-purpose flour gives the cookies structure.
- Salt: A bit of kosher salt enhances the flavor of these cookies.
- Spices: Ground cinnamon, ginger, and cloves give these cookies their warm, spicy flavor.
- Molasses: Adds a rich, warm, sweet flavor and moisture to these cookies. I recommend using dark unsulphured molasses for the best results. Blackstrap molasses is too strong and will not taste good!
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How to Store
Store leftover gingerbread cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
If you want to freeze the cookies, it’s best to freeze the unbaked dough and then thaw it out when you’re ready to use it.
Tips for Success
- Try adding some lemon or orange zest to these cookies for a fresh flavor, or fold in some crystallized ginger for more bite!
- Be sure to put a bit of flour on a flat, clean surface before rolling out your dough to keep it from sticking.
- To get the most cookies cut each time you roll out the dough, carefully place the cookie cutters as close together as possible without overlapping them.
- These cookies are finished baking when the edges are firm and the middle looks set on top.
- Once baked, you can dip these cookies in chocolate or white chocolate for an even more indulgent flavor.
- Decorate your Gingerbread Cookies to your liking. You can leave them plain or frost them and make them even more festive! I like to use royal icing for hard-set details or brown sugar frosting for a soft, creamy topping.
Gingerbread Cookie Recipe
Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 1 cup powdered sugar
- 2 egg whites room temperature
- 1 teaspoon pure vanilla extract
- 3 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 2½ tablespoons ground cinnamon
- 2 tablespoons ground ginger
- ½ teaspoon ground cloves
- 3 tablespoons unsulphured molasses
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
- Rolling Pin
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium speed until smooth and creamy, about 2 minutes.1½ cups unsalted butter, 1 cup powdered sugar
- Add the egg whites and beat for another minute. Add the vanilla and mix for a few seconds to incorporate.2 egg whites, 1 teaspoon pure vanilla extract
- Add the flour and salt and beat on high speed until extremely smooth, about 2 minutes.3 ½ cups all-purpose flour, ½ teaspoon kosher salt
- Fold the ground cinnamon, ginger, and cloves into the dough. Once the spices are folded in and the dough is smooth, fold in the molasses.2½ tablespoons ground cinnamon, 2 tablespoons ground ginger, ½ teaspoon ground cloves, 3 tablespoons unsulphured molasses
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Use 2-inch cookie cutters to cut out as many cookies from the dough as possible. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets.
- Roll the remaining dough into a ball and cut as many cookies out as possible. Continue doing so until all of the dough is used.
- Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
How to Make Gingerbread Cookies Step-by-Step
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups of unsalted butter and 1 cup of powdered sugar together on medium speed until smooth and creamy, about 2 minutes.
Add the Eggs: Add 2 large egg whites and beat for another minute. Add the 1 teaspoon of vanilla extract and mix for a few seconds to incorporate.
Form the Dough: Add 3½ cups of all-purpose flour and ½ teaspoon of kosher salt and beat on high speed until extremely smooth, about 2 minutes. Fold 2½ tablespoons of ground cinnamon, 2 tablespoons of ground ginger, and ½ teaspoon of ground cloves into the dough. Once the spices are folded in and the dough is smooth, fold in 3 tablespoons of unsulphured molasses.
Chill the Dough: Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
Cut the Cookies: Once chilled, remove the dough from the refrigerator and unwrap. Preheat the oven to 350°F, line 2 baking sheets with parchment paper, and set aside. Roll out the dough into a rough rectangle about ¼-inch thick on a lightly floured surface. Use 2-inch cookie cutters to cut out as many cookies from the dough as possible. Use a bench knife or spatula to remove the cookies from the floured surface and place ½ inch apart onto prepared baking sheets. Roll the remaining dough into a ball and cut as many cookies out as possible. Continue doing so until all of the dough is used.
Bake the Cookies: Bake the cookies for 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
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