Classic Gingerbread Cookies (Soft Centers, Crisp Edges, and Warm Spices)

Classic Gingerbread Cookies are a December tradition: dark, molasses-rich dough, warm spices, and shapes that hold their form in the oven. This version rolls out cleanly after a short chill, bakes into cookies with soft centers and lightly crisp edges, and works just as well plain as it does with a simple icing drizzle or piped details.

More Recipes You Will Like

For more cut-out and holiday cookies, try Spooky Halloween Sugar Cookies for another roll-and-cut cookie, and Chewy Chocolate Chip Cookies for a soft, everyday cookie to balance the holiday tray.

Why This Recipe Works

• Shapes hold their form: A chilled, molasses-based dough spreads very little, so gingerbread people, stars, and trees keep their outlines.
• Soft centers, crisp edges: Baking just until the edges set gives a tender middle with a light bite at the edge.
• Warm, balanced spice: Ground ginger leads, with cinnamon, cloves, and a touch of nutmeg for depth without harshness.
• Decorating-friendly: The flat, firm surface takes icing well once the cookies are completely cool.

Ingredients

• 3 cups (375 g) all-purpose flour, plus more for rolling
• 1 tablespoon (6 g) ground ginger
• 1 1/2 teaspoons (3 g) ground cinnamon
• 1/4 teaspoon (0.5 g) ground cloves
• 1/4 teaspoon (0.5 g) ground nutmeg
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (3 g) salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) packed dark brown sugar
• 1/2 cup (120 ml) molasses
• 1 large egg, room temperature
• 1 teaspoon (5 ml) vanilla extract
• Icing or sprinkles for decorating (optional)

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How to Make Classic Gingerbread Cookies

Step 1: Whisk the dry ingredients

Whisk the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a large bowl until evenly combined.

Step 2: Cream the butter, sugar, and molasses

Beat the softened butter and brown sugar until light and creamy, about 2 minutes. Beat in the molasses, egg, and vanilla extract until smooth.

Step 3: Mix, divide, and chill the dough

Mix the dry ingredients into the wet mixture on low speed until a soft dough forms. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll.

Step 4: Roll, cut, and bake

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll one disk at a time on a lightly floured surface to 1/4 inch (6 mm) thick, cut into shapes, and space 1 inch (2.5 cm) apart on the sheets. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft. Cool for 5 minutes on the sheet, then transfer to a wire rack. Decorate only after the cookies are completely cool.

Tips

• Chill thoroughly: Warm dough sticks and spreads, so return the dough to the refrigerator whenever it softens during rolling.
• Roll evenly: An even 1/4-inch (6 mm) thickness means the cookies bake at the same rate and keep soft centers.
• Do not overbake: Gingerbread firms up as it cools, so cookies that look slightly soft in the middle will set into the right texture.
• Cool before decorating: Icing slides on warm cookies, so wait until they are fully cool before piping or drizzling.

Storage

Store undecorated cookies in an airtight container at room temperature for up to 1 week. Decorated cookies keep for up to 5 days, with parchment paper between layers to protect the icing. For longer storage, freeze undecorated cookies for up to 2 months and thaw at room temperature before decorating or serving. Raw dough disks also freeze well for up to 2 months; thaw overnight in the refrigerator before rolling.

Frequently Asked Questions

Can I use light molasses instead of dark molasses?

Yes, but the cookies will be lighter in color and milder in flavor. Dark molasses gives the classic deep color and robust gingerbread taste.

Why did my cookies spread and lose their shape?

The dough was likely too warm, or the baking sheet was hot from a previous batch. Chill the cut shapes for 10 minutes before baking, and use a cool baking sheet for each batch.

Can I make gingerbread cookies without a rolling pin?

Yes. Press the chilled dough to an even thickness between two sheets of parchment paper, then cut shapes through the top sheet.

How do I keep the cookies soft?

Do not overbake, store them promptly in an airtight container once cool, and add a slice of bread to the container if your kitchen air is very dry; replace the bread slice after a day or two.