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gingerbread recipe

This classic gingerbread recipe yields fragrant, spiced cookies that are perfect for the holiday season. These cookies can be cut into festive shapes and decorated with icing, making them a delightful treat for family and friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer optional
  • 1 rolling pin
  • 1 cookie cutters
  • 1 baking sheet
  • 1 parchment paper
  • 1 cooling rack
  • 1 airtight container for storage

Ingredients
  

  • 3 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, ginger, cinnamon, cloves, and salt until well combined.
  • In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  • Add the molasses, egg, and vanilla extract to the butter mixture, mixing until combined.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
  • Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thickness.
  • Use cookie cutters to cut out shapes and transfer them to the prepared baking sheet.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are firm. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  • Once cooled, decorate with icing or enjoy plain.

Notes

The gingerbread cookies can be stored in an airtight container at room temperature for up to a week.
If you like thicker cookies, roll the dough to 1/2 inch thickness before cutting shapes.
Feel free to mix in chocolate chips or nuts for extra flavor and texture.