Okay, Mommies! Let’s Bake Gingerbread Cookies!

Okay, Mommies! Who’s ready for a little cozy kitchen magic? Today, we’re tackling a classic: gingerbread cookies! These aren’t just any cookies; they’re a hug in every bite, a sprinkle of holiday cheer all year round. I remember the first time I tried making gingerbread cookies with my little ones. It was a sticky, flour-covered adventure that ended with slightly wonky, but absolutely delicious, gingerbread cookies. From that cozy afternoon forward, this recipe has been a go to for a family-fun activity!

It wasn’t always smooth sailing, though. I struggled with getting the right balance of spices and the perfect chewiness. After many batches (and lots of happy taste testers!), I finally landed on a gingerbread recipe that’s simple, reliable, and, most importantly, brings smiles to my family’s faces. It’s about creating comfort in the kitchen and sharing that warmth with the people we love the most.

This gingerbread cookies recipe isn’t about perfection; it’s about those little moments of connection in the kitchen, where laughter mixes with the scent of gingerbread spice and memories are made. It’s a little bit of soul-soothing goodness that fits right into the cozy chaos of our busy lives. So, grab your aprons, and let’s bake some comfort together! Let’s make gingerbread cookies together! I’m so glad you’re joining me in my cooking journey with these wonderful cookies!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up a batch of comforting gingerbread cookies. Don’t worry if you don’t have every single ingredient – we’re all about making it work with what we’ve got!

3 cups all-purpose flour: This forms the base of our cookies, giving them that classic gingerbread texture.
¾ cup (1 ½ sticks) unsalted butter, softened: Softened butter helps create tender gingerbread cookies. If you only have salted, just omit the salt listed below.
¾ cup packed brown sugar: Brown sugar adds moisture and a caramelly sweetness that complements the gingerbread spice.
½ cup molasses: This is what gives gingerbread cookies their signature flavor and color.
¼ cup granulated sugar: This adds a touch of extra sweetness and helps the cookies crisp up around the edges.
1 large egg: The egg binds everything together and adds richness.
1 teaspoon baking soda: This helps the cookies rise and become light and airy.
1 teaspoon ground ginger: Of course, we need plenty of ginger for that classic gingerbread kick!
1 teaspoon ground cinnamon: Cinnamon adds warmth and depth of flavor to the gingerbread cookies.
½ teaspoon ground cloves: Cloves provide a subtle spice that balances the sweetness.
½ teaspoon salt: Salt enhances all the other flavors.
Optional: Icing for decorating: Get creative with your decorations!

Trust me, this gingerbread cookies ingredient list is simple because busy moms need comfort without complexity! No need to hunt down fancy ingredients. You can find these simple ingredients at your regular grocery store. This gingerbread cookies proves delicious doesn’t mean expensive, either. This recipe is as friendly on the wallet as it is delicious! My family gets extra comfort when I add a dash of nutmeg to the dough. The kids love it!

Let’s Make it Happen!

Time to turn these ingredients into comforting gingerbread cookies! Don’t be intimidated. This is all about having fun in the kitchen. I’ll walk you through each step as if we were baking together.

Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. I usually take this time to preheat the oven to 350°F (175°C) – a perfect multi-tasking moment.
Add the molasses and egg: Beat in the molasses and egg until well combined. Don’t worry if the mixture looks a little curdled at this point. It will all come together in the end.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients: Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Be careful not to overmix.
Chill the dough: Wrap the dough in plastic wrap and chill for at least 30 minutes. This will make it easier to roll out and prevent the cookies from spreading too much in the oven. This is a great time to prep tomorrow’s lunch!
Roll out the dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness.
Cut out the cookies: Use cookie cutters to cut out your desired shapes. My kids love making gingerbread men, of course!
Bake the cookies: Place the cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the edges are lightly golden brown. Your gingerbread cookies should smell amazing by now.
Cool the cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Decorate the cookies: Once the cookies are completely cool, decorate them with your favorite icing and sprinkles. The kids and I love to make iced gingerbread cookies. It is the perfect creative outlet!

In my busy kitchen, this comforting gingerbread cookies usually takes about 45 minutes from start to finish, not including chilling time. Here’s where I used to struggle with my gingerbread cookies: I didn’t chill the dough long enough, and they would spread out too much in the oven. Learn from my experience! While your gingerbread cookies is cooking, take a moment to appreciate creating comfort for your family! It’s the simple things, Mommies.

How We Love to Eat This!

These gingerbread cookies are a true family favorite. We love them in so many ways!

With a glass of milk: This is the classic pairing for a reason. The creamy milk complements the warm spices of the cookies perfectly.
As an after-school snack: A gingerbread cookie is the perfect pick-me-up after a long day at school.
For dessert: These cookies are a satisfyingly sweet ending to any meal.
As a festive treat: These Christmas cookies are a must-have for holiday gatherings.
Dunked in coffee: I sometimes like to enjoy my gingerbread cookies with a warm cup of coffee. The flavors meld together beautifully.

The kids devour this comforting gingerbread cookies when I serve it with a side of yogurt. It’s a healthy and delicious combination! This gingerbread cookies is perfect for those busy weeknights when we need comfort food fast! I always make a double batch of dough so we have extras to bake later in the week! My kids love to share with their friends! For more simple comfort food ideas for busy families, check out my recipes for Halloween Crinkle Cookies and Carrot Cake Oatmeal Cookies. You’ll find plenty more inspiration for creating simple comfort in your kitchen!

FAQs: Your Questions Answered

Here are some common questions I get about making gingerbread cookies.

Is this gingerbread cookies really filling enough for growing kids? Absolutely! The molasses and spices provide sustained energy, and the cookies are a satisfying treat.
What if my picky eater won’t try this gingerbread cookies? Try letting them help with the decorating! Kids are often more willing to try foods they’ve helped prepare.
Can I meal prep this gingerbread cookies for busy weeks ahead? Yes! The dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the baked cookies for up to 2 months.
Can I substitute the molasses with something else? While molasses is what gives gingerbread cookies their signature flavor, you could try using honey or maple syrup in a pinch. The flavor will be slightly different, but still delicious.
What’s the best way to store gingerbread cookies? Store them in an airtight container at room temperature for up to 5 days.
Can I make these gingerbread cookies gluten-free? Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.
Why did my gingerbread cookies turn out hard? Overbaking is the most common cause of hard gingerbread cookies. Be sure to watch them closely and remove them from the oven as soon as the edges are lightly golden brown.

I actually received this question from a reader just last week: “My dough is too sticky! What do I do?” Add a tablespoon of flour at a time until it becomes more manageable. I hope this helps!

Final Thoughts:

These gingerbread cookies are more than just a recipe; they’re a tradition, a memory in the making, and a simple way to bring comfort to our families. They support our family’s comfort food goals because they’re easy to make, delicious to eat, and create a warm, inviting atmosphere in our home.

Here are my gingerbread cookies Comfort Hacks:

Chill the dough! This is key to preventing the cookies from spreading too much in the oven.
Don’t overbake! Keep a close eye on the cookies and remove them from the oven as soon as the edges are lightly golden brown.
Get creative with decorating! Let your kids’ imaginations run wild with icing, sprinkles, and other fun decorations.

Here are a few family-tested gingerbread cookies variations:

Lemon Gingerbread Cookies: Add the zest of one lemon to the dough for a bright, citrusy twist. My daughter, Lily, loves this version! This gingerbread cookies reminds me of another family favorite.
Chocolate Gingerbread Cookies: Add ¼ cup of cocoa powder to the dry ingredients for a rich, chocolatey flavor. My son, Tom, prefers this version.
Spiced Gingerbread Cookies: Add a pinch of cayenne pepper to the dough for a subtle kick of heat. My husband, David, really enjoys the extra spice! If your kids love this, they’ll go crazy for soft and spicy gingerbread men recipe!

Don’t be afraid to experiment and make this recipe your own. Add your favorite spices, use different cookie cutters, or try a new icing recipe. The most important thing is to have fun and create something that your family will love. I hope this recipe brings as much joy and comfort to your family as it has to mine. Remember, it’s not about perfection. It’s about creating moments of connection and sharing simple, delicious food with the people we love. Happy baking, Mommies! This German Iced Gingerbread soft spiced cookies recipe is the perfect inspiration for more cookies! I hope you enjoy these wonderful cookies as much as we do! Don’t forget to checkout My Favorite Gingerbread Cookies – Sally’s Baking for other recipe ideas, too! For more sanity-saving dinner ideas, check out my recipes!

gingerbread cookies

Print Recipe

These classic gingerbread cookies are perfectly spiced, delightfully chewy, and ideal for holiday decorating. Enjoy the warm flavors of ginger, cinnamon, and molasses in every bite!

Author: Beatriz
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
3/4 cup molasses
2 teaspoons vanilla extract

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Instructions

In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg, then stir in the molasses and vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 2 hours.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Cut out shapes using cookie cutters.
Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Decorate with icing and sprinkles as desired.

Notes

For softer cookies, don’t overbake them. Store in an airtight container for up to a week.