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
Units
Scale
- 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