Gingerbread Cookie Recipe

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Don’t skip the parchment—these can stick.

2. 2

   In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until really well combined. You want those spices evenly distributed throughout the flour.

3. 3

   In a separate large bowl, cream the softened butter and brown sugar together using an electric mixer for 2-3 minutes until light, fluffy, and almost doubled in volume. This step creates tender cookies—don’t rush it.

   2 min
4. 4

   Add the molasses and vanilla extract to the butter mixture and beat until smooth and well combined. The mixture might look a bit separated, but that’s totally normal.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until a dough forms. Don’t overmix once the flour goes in or your cookies will be tough. The dough will be soft and slightly sticky but should hold together.

6. 6

   Roll the dough into small balls about 1 to 1.5 inches in diameter and place them on your prepared baking sheet, spacing them about 2 inches apart. They’ll spread slightly during baking.

7. 7

   Flatten each ball just a bit with the back of a fork or your fingers until they’re about 1/2 inch thick. They should look like thick discs, not perfect spheres.

8. 8

   Bake for 8-10 minutes—the edges should be set and the centers might look slightly underdone. Don’t overbake or they’ll be hard instead of chewy. I take mine out at exactly 9 minutes for perfect chewiness.

   8 min
9. 9

   Let the cookies cool on the baking sheet for 5 minutes (they’re too soft to move right away), then transfer to a wire rack to cool completely before storing.

10. 10

    Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

11. 11

    Calories: 75

12. 12

    Carbohydrates: 12g

i id="instruction-step-13" class="whitespace-normal break-words">Protein

1. 13

   Protein: 1g

2. 14

   Fat: 3g

3. 15

   Fiber: 0.5g

i id="instruction-step-16" class="whitespace-normal break-words">Sodium

1. 16

   Sodium: 55mg

2. 17

   Iron: 6% DV (from molasses)

3. 18

   Use fresh spices—if your jars don’t smell strongly aromatic, replace them for the best flavor

4. 19

   Don’t overbake! Take them out when the centers still look slightly soft—they’ll firm up as they cool

5. 20

   Unsulphured molasses is what you want, not blackstrap which is too bitter for cookies

6. 21

   Make sure your butter is softened but still holds its shape—not melted or too warm

7. 22

   The dough can be chilled for easier handling if your kitchen is warm

8. 23

   Store in an airtight container at room temperature for up to 1 week

9. 24

   The flavor actually improves after a day as the spices develop and mellow

10. 25

    If they get a little hard after a few days, put a slice of bread in the container overnight to soften them

11. 26

    Freeze baked cookies for up to 3 months, or freeze the dough for up to 3 months

12. 27

    Thaw frozen cookies at room temperature for about 30 minutes before serving

13. 28

    Serve warm with a cold glass of milk for the ultimate comfort food combination

14. 29

    Perfect alongside hot chocolate, chai tea, or spiced apple cider during the holidays

15. 30

    Package in decorative tins or bags for homemade holiday gifts that everyone loves

16. 31

    Include on holiday cookie platters with sugar cookies and chocolate chip cookies for variety