Chewy Gingerbread Cookies (Light Molasses Flavor)
These gingerbread cookies are soft, spiced, and hold their shape perfectly—no chilling required. They don’t have an overpowering molasses flavor—just that classic gingerbread taste everyone loves. This gingerbread cookie recipe lets you jump straight into the funs stuff. Whether you’re making gingerbread cookies for decorating, holiday baking, or a festive project with the kids, these gingerbread cut out cookies are always a no-spread success!
INGREDIENTS FOR THIS SIMPLE GINGERBREAD COOKIE RECIPE
Let’s take a look at the ingredient list for these cut out gingerbread cookies! A lot of basic gingerbread cookie ingredients needed here-with the addition of a few extra warm spices.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using room temperature butter.
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread slightly, as well as set with distinct edges after cooling.
- Brown Sugar: Adds sweetness, moisture, and a subtle caramel flavor that keeps the cookies soft and rich.
- Egg: The egg provides structure and moisture.
- Molasses: Adds classic gingerbread flavor, sweetness, and moisture without making the cookies taste too strong-also adds nostalgic color.
- Vanilla Extract + Salt: Both add flavor and balance sweetness.
- All-Purpose Flour: Flour provides the main structure for these cookies.
- Corn Starch: Prevents the dough from spreading and keeps the cookies nice and chewy.
- Ground Ginger: The star spice in gingerbread. It adds warmth, brightness, and that signature gingerbread flavor. This recipe uses enough ginger to give the cookies a cozy, classic taste without being sharp or spicy.
- Ground Nutmeg + Ground Cloves: Nutmeg adds warm sweetness, while cloves bring a deeper spiced flavor. Together they complete the classic gingerbread spice blend.
- Baking Powder: Baking powder gives the sugar cookies a little lift without spreading.
TIPS & TRICKS FOR PERFECT COOKIE CUTTER COOKIES
- Room Temperature Butter: Room temperature butter blends smoothly with sugar for a dough that’s easy to roll and bakes up perfectly even.
- Measure Flour Correctly: I highly recommend using a food scale to measure your flour! If you don’t have a food scale, spoon and level it—too much flour will make your cookies dry and crumbly.
- Don’t Overmix! Once the flour goes in, mix just until combined to keep your cookies soft and tender.
- Parchment Paper Magic: I love rolling my dough between two sheets of parchment paper! It makes flipping cookies and transferring them to the baking sheet super easy—no warped shapes or broken edges. And no need to wash your rolling pin afterwards!
- Roll Evenly: I like thicker cut out cookies. I recommend using a guided rolling pin for this step. This keeps the dough even and keeps their clean edges.
- Twist the Cookie Cutters: Slightly twist to release the dough without stretching it. These Christmas Cookie Cutters (Set of 4) worked perfectly for this recipe!
- Re-Roll Dough Gently: Press scraps together softly so your next batch bakes up just as tender.
- Baking Sheet Prep: Prepare your baking sheet with parchment paper. This keeps the bottoms from getting too brown and helps the cookies hold their shape. Oh, and easy clean-up!
- Cool Completely: Cool completely before decorating. The cookie frosting will go on smoother and set up beautifully.
- Frosting for Decorating: Top your cookies with your favorite cookie frosting— vanilla buttercream frosting or my personal favorite, rolled buttercream, for the perfect finish!
Well there you have it — my tips and tricks for making the best cut-out gingerbread cookies! These soft, perfectly spiced cookies hold their shape beautifully and are so easy to work with. If you’ve been searching for gingerbread cookies with a nostalgic flavor, this recipe checks every box.
Continue below for the easy, step-by-step recipe and enjoy every bite!
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Gingerbread Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These gingerbread cookies are soft, spiced, and hold their shape perfectly—no chilling required. They don’t have an overpowering molasses flavor—just that classic gingerbread taste everyone loves.
Ingredients
- 1/2 cup Unsalted Butter (room temperature)
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar (light or dark)
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Unsulphured Molasses
- 2 3/4 cups All-Purpose Flour
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Powder
- 1 Tablespoon Ground Ginger
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Salt (heaping)
Instructions
- Preheat & Prep: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and salt in a separate bowl.
- Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Creaming Butter & Sugar: Add the granulated sugar and brown sugar to butter and mix on medium until combined and fluffy.
- Egg & Vanilla & Molasses: Add the large egg, vanilla extract, and molasses until just combined.
- Mix It Up! Add flour mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen! Mix until dough starts pulling away from the sides of the bowl and pause.
- Gingerbread Dough Consistency: The dough should be cleaning the sides of the bowl completely. No sticky dough here!
- Parchment Paper: Roll out dough between two sheets of parchment paper using a guided rolling pin. This makes flipping cookies and transferring them to the baking sheet super easy—no warped shapes or broken edges.
- Cookie Cutting: Push down and slightly twist the cookie cutters to release the dough. This keeps the dough from stretching.
- Transferring: Gently flip the cookie shapes from the parchment paper and place on the lined baking sheet.
- Bake: Bake on middle rack for 8-10 minutes- depending on cookie thickness.
- Cool Completely: Cool completely before decorating. The cookie frosting will go on smoother and set up beautifully
- Frosting for Decorating: Top your cookies with your favorite cookie frosting— vanilla buttercream frosting or my personal favorite, rolled buttercream, for the perfect finish!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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