Description

A perfectly balanced Spiced Gingerbread Cookie recipe with warm spices, rich molasses, and soft texture — the ultimate holiday favorite for baking enthusiasts and families alike.

Ingredients

Scale

3¼ cups all-purpose flour
2 tbsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
1 tsp baking soda
¾ cup dark brown sugar (packed)
¾ cup salted butter (softened)
½ cup molasses
1 tsp vanilla extract
1 large egg (room temperature)
Frosting: 2 tbsp butter (softened), 2 cups powdered sugar, 2–3 tbsp milk, pinch of salt

Instructions

Whisk together flour, ginger, cinnamon, nutmeg, and baking soda in a medium bowl until evenly mixed.
In a large bowl, beat softened butter, brown sugar, and molasses until light and creamy (3–4 minutes). Add egg and vanilla, mixing until combined.
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Do not overmix. Divide dough into two discs, wrap, and refrigerate for at least 3 hours.
Preheat oven to 350°F (175°C). Let chilled dough rest 5–10 minutes before rolling.
Roll dough on a floured surface to ¼-inch thickness. Cut into desired shapes and place on parchment-lined baking sheets 1 inch apart.
Bake for 10 minutes until edges are set but centers remain soft. Cool 3 minutes on the sheet, then transfer to wire racks.
For frosting, beat butter, powdered sugar, milk, and salt until smooth. Decorate cooled cookies as desired.

Notes

Chill dough for at least 3 hours to prevent spreading. Roll evenly for consistent baking. Store unfrosted cookies in airtight containers up to one week or freeze for up to three months.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 14g
Sodium: 85mg
Fat: 4.2g
Saturated Fat: 2.6g
Unsaturated Fat: 1.6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.6g
Protein: 2.1g
Cholesterol: 18mg

Keywords: spiced gingerbread cookies, holiday cookies, molasses cookies, Christmas baking