The Best Gingerbread Cookies Recipe

Mix the Dry IngredientsIn a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

Cream the Butter and SugarUsing a hand or stand mixer, beat the softened butter and brown sugar on medium-high speed until creamy and fluffy, about 2 minutes.

Add Wet IngredientsMix in the molasses, egg, and vanilla extract. Scrape down the sides of the bowl as needed.

Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture on low speed until just combined. The dough will be sticky.

Chill the DoughDivide the dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.

Roll and Cut the CookiesPreheat your oven to 350°F (177°C). Roll the dough out on a floured surface to about 1/4-inch thickness. Use cookie cutters to shape your gingerbread cookies and place them on a lined baking sheet.

BakeBake for 8–10 minutes or until the edges are set. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.