Nothing says holidays quite like the warm, spicy aroma of gingerbread cookies baking in the oven. I’ve been making these little treasures every December since I was tall enough to reach the mixing bowl—first with my grandma’s wooden spoon clutched in both hands, now with my own kids clamoring to help. There’s something magical about how simple ingredients like molasses, ginger, and cinnamon transform into cookies that taste like pure nostalgia. Whether you’re leaving them out for Santa or packing them into tins for friends, these gingerbread cookies always disappear faster than you can say “second batch.”

Why You’ll Love These Gingerbread Cookies

Trust me, these aren’t just any gingerbread cookies—they’re the kind that’ll have your whole kitchen smelling like holiday magic in minutes. Here’s why they’ve been my go-to recipe for years:

• So easy a kid could make ’em (mine do!)—just mix, scoop, and bake
• That perfect soft-yet-snappy texture thanks to the molasses magic
• The warm spice blend that hits all the right cozy notes without being overpowering
• Dough that’s forgiving if you overmix (we’ve all been there)
• They keep beautifully—if they last more than a day in your house!

Seriously, one bite and you’ll understand why my family starts requesting these the moment the first snowflake falls.

Ingredients for Gingerbread Cookies

Gathering the right ingredients makes all the difference with gingerbread cookies. Here’s what you’ll need – and yes, I’m picky about every detail because Grandma drilled it into me:

• 3 cups all-purpose flour (spooned and leveled, not packed – this matters!)
• 1 tsp baking soda (make sure your tin isn’t older than last holiday season)
• 1 tbsp ground ginger (the fresher, the better – I sniff the jar to check)
• 1 tsp ground cinnamon (I use Ceylon for its delicate sweetness)
• 1/4 tsp ground cloves (just enough to whisper in the background)
• 1/4 tsp salt (fine sea salt dissolves best in the dough)
• 3/4 cup unsalted butter, softened (leave it out for 30 minutes – no cheating with the microwave!)
• 3/4 cup packed brown sugar (I press it down firmly with my fingers)
• 1 large egg (room temperature blends smoother)
• 1/2 cup molasses (grandma swore by Grandma’s brand – no substitutions)

See that molasses measurement? Use a liquid measuring cup sprayed with baking spray – it’ll pour clean without sticky disasters. Small details make big differences!

How to Make Gingerbread Cookies

Alright, let’s get these holiday gems in the oven! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step like I’m standing right there in your kitchen with you. Grab your favorite mixing bowl – this is where the magic happens.

Mixing the Dough

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s tackle the dough. In a medium bowl, whisk together all your dry ingredients – that’s the flour, baking soda, ginger, cinnamon, cloves, and salt. Now here’s my trick: I like to whisk them twice. Once to combine, then again to really make sure those spices are evenly distributed. Nobody wants a clove bomb in one cookie!

In your big mixing bowl (I use my trusty yellow one), beat the softened butter and packed brown sugar until they’re light and fluffy. This takes about 2 minutes with a hand mixer – you’ll know it’s ready when the mixture looks like wet sand. Now add the egg and molasses. Warning: this gets messy! I always scrape down the sides with a rubber spatula to catch any stubborn molasses clinging to the bowl.

Here’s the crucial part: add the dry ingredients to the wet in three batches, mixing just until combined after each addition. Overmixing is the enemy here – it’ll make your cookies tough. The dough should come together into a soft, slightly sticky ball that holds its shape when you pinch it.

Shaping and Baking

Now for the fun part! Scoop about 1 tablespoon of dough per cookie – I use my #40 cookie scoop for perfect portions every time. Roll each portion between your palms into smooth balls (kids love helping with this step) and place them about 2 inches apart on an ungreased baking sheet. Pro tip: If the dough gets too sticky, pop it in the fridge for 10 minutes – no one likes gingerbread pancakes!

Bake for 10-12 minutes. They’re done when the edges look set but the centers are still slightly soft – they’ll firm up as they cool. Don’t wait for them to brown too much or you’ll lose that perfect chewy texture. Let them cool on the sheet for 2 minutes (this helps them set), then transfer to a wire rack using a thin spatula. The heavenly smell at this point is your reward for a job well done!

Tips for Perfect Gingerbread Cookies

After burning more batches than I’d care to admit, I’ve learned a few tricks that guarantee gingerbread cookie success every time. First, if your dough feels sticky when scooping (especially in warm kitchens), chill it for 20-30 minutes – cold dough holds its shape better. Second, set a timer for 9 minutes and start checking – these cookies go from perfectly soft to hockey pucks fast! Lastly, store cooled cookies in an airtight container with a slice of bread tossed in. The bread keeps them soft for days by absorbing excess moisture. Oh, and hide a few for yourself before the cookie monsters descend!

Gingerbread Cookies Variations

Once you’ve mastered the classic recipe, it’s time to play! My family loves switching things up – sometimes we add orange zest to the dough for a citrusy twist (about 2 teaspoons does the trick). For special occasions, I’ll drizzle melted white chocolate over cooled cookies – the sweetness balances the spice beautifully. Feeling adventurous? Try mixing in chopped crystallized ginger for extra zing or rolling the dough balls in sparkling sugar before baking for a festive crunch. The possibilities are endless!

Serving and Storing Gingerbread Cookies

Nothing beats serving these gingerbread cookies warm from the oven with a cold glass of milk – it’s pure childhood nostalgia! For parties, I love stacking them on vintage cake stands with cinnamon sticks tucked between the layers. They’ll stay fresh in an airtight container for up to a week (good luck making them last that long). Want to freeze them? Layer between parchment paper in a freezer bag – they thaw perfectly in about 30 minutes at room temperature.

Gingerbread Cookies Nutritional Information

Now let’s talk numbers—but remember, these are just estimates since ingredients vary by brand. Each of these delicious gingerbread cookies clocks in at about 120 calories with 5g fat (that’s the good butter doing its thing). They’ve got 18g carbs from all that molassesy goodness and 1.5g protein to balance things out. I always say one cookie equals zero guilt when it’s made with love—but your nutrition app might disagree! Nutritional guidelines can vary widely based on specific ingredient sourcing.

FAQs About Gingerbread Cookies

Q1. Can I freeze the gingerbread cookie dough?
Absolutely! I freeze dough balls all December long—just shape them, freeze on a tray until solid (about 1 hour), then toss in a freezer bag. When cookie cravings hit, bake straight from frozen, adding 1-2 extra minutes. The dough keeps beautifully for 3 months—though mine never lasts that long!

Q2. How do I make crispier gingerbread cookies?
For snappier cookies, roll the dough slightly thinner (about 1/2-inch balls) and bake 1-2 minutes longer until the tops look dry. The molasses makes them chewy by nature, but that extra bake time gives them more crunch. Just watch closely—they go from golden to overdone fast!

Q3. My dough is too sticky—what do I do?
Don’t panic! This happens to me when my kitchen’s warm. Chill the dough for 30 minutes—it makes rolling so much easier. If you’re mid-baking and it’s sticking to your hands, lightly dampen your palms. The water creates a barrier so the dough doesn’t cling.

Q4. Can I use blackstrap molasses?
I wouldn’t—it’s too bitter for cookies. Grandma always used mild, unsulphured molasses (the light-to-medium kind). It gives that rich flavor without overpowering the spices. If all you have is blackstrap, try cutting it with half honey to mellow it out. Understanding the different types of molasses is key for baking success.

Q5. Why are my gingerbread cookies puffing up?
Ah, the old cookie balloon trick! This usually means your baking soda’s too fresh (yes, that’s a thing!). Next time, try reducing it to 3/4 tsp. Or, gently press down each dough ball slightly before baking—this helps them spread instead of puff.

Share Your Gingerbread Cookies

I’d love to hear how your gingerbread cookies turned out—did your family gobble them up like mine always does? Snap a photo of your cookie masterpiece (imperfections and all!) and tag me—I live for those kitchen victory stories. And if you’ve put your own spin on the recipe, spill the details! Nothing makes me happier than seeing this tradition passed along with new twists.

Soft and Spicy 3-Ingredient Gingerbread Cookies You’ll Crave

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• Author: Christina R. Jones
• Total Time: 32 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

A classic recipe for gingerbread cookies, perfect for the holiday season. These cookies are spiced with ginger, cinnamon, and molasses for a warm, flavorful treat.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1/2 cup molasses

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, beat butter and brown sugar until fluffy.
4. Add egg and molasses to butter mixture, mix well.
5. Gradually add dry ingredients to wet ingredients, mixing until combined.
6. Roll dough into 1-inch balls and place on a baking sheet.
7. Bake for 10-12 minutes, or until edges are firm.
8. Let cool on a wire rack before serving.

Notes

• Store cookies in an airtight container for up to 1 week.
• Dough can be chilled for 30 minutes if too sticky.
• Decorate with icing if desired.

• Prep Time: 20 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 15mg

Keywords: gingerbread cookies, holiday cookies, spiced cookies