This Gingerbread Cookie Recipe Will Spice Up Your Holiday Game
No holiday cookie lineup is complete without a few gingerbread creations (like gingerbread sweaters), and no master holiday baker could go without a killer gingerbread house of some kind. But all these festive confections start with a solid, reliable recipe for gingerbread at their foundation. Scroll on to get started with the basics.
See our ‘Grammable Holiday Cookie Guide.
(Recipe via Vickie Liu; photos via Brittany Griffin/Brit + Co)
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Easy Gingerbread Cookie Recipe
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
In a small bowl, mix flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Slowly add flour mixture on low speed, then beat until combined. The dough will get pretty thick once you’ve added all of the flour mixture. If you need to, incorporate the last bit with your hands.
Divide the dough into half and make each section into a ball. Wrap in plastic and let stand at room temperature for at least two hours. Dough can be stored in the refrigerator for up to four days, but bring it back up to room temperature before using.
Roll out to about 1/4-inch thickness with a rolling pin on a well-floured flat surface or between two pieces of parchment paper. Be sure to also flour your rolling pin as well.
Cut out cookies with cookie cutters of your choice, and bake for 7-10 minutes.
Allow the cookies to stand until they are firm enough to move to a wire rack. Cool on wire rack for 30 minutes.