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An assortment of soft gingerbread cookies, showcasing different holiday shapes before being decorated. Highlights the perfect, no-spread edges.

Gingerbread Cookie Recipe (The Only One You'll Need!)

The only gingerbread cookie recipe you'll ever need! This guide delivers perfectly spiced, soft and chewy cookies with crisp edges that absolutely will not spread, making them perfect for holiday decorating.
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Prep Time 3 hours 10 minutes
Cook Time 10 minutes
Total Time 3 hours 20 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Gingerbread Cookies
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup packed brown sugar
  • 1 large egg at room temperature
  • 1/2 cup unsulphured molasses

Equipment

  • 2 Mixing Bowls
  • 1 Stand mixer or hand mixer
  • 2 Baking Sheets
  • Parchment paper
  • 1 Rolling Pin
  • Cookie Cutters

Instructions
 

  1. In a large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the softened butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Add the egg and molasses to the butter mixture and beat until well combined, scraping down the sides of the bowl as necessary.
  4. With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
  5. Divide the dough in half, flatten each into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for a minimum of 3 hours or overnight.
  6. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. On a lightly floured surface, roll one disk of dough out to 1/4-inch thickness. Cut into shapes with cookie cutters and arrange them 1 inch apart on the prepared baking sheets.
  8. Bake for 8-10 minutes, until the edges are firm. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential for this recipe, do not skip this step!
Ensure your spices are fresh for the best flavor.
Cookies will seem soft in the center when they come out of the oven but will firm up as they cool.
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