Introduction
For me, it isn’t Christmas until the kitchen smells like ginger and molasses. These aren’t the rock-hard gingerbread men you build houses with; these are soft, chewy cookies meant for eating. They hold their shape perfectly for cutting out festive trees and people, but bake up tender and spicy.
Why You’ll Love This Recipe
- Perfect Texture: Soft in the center with slightly crisp edges—never hard or dry.
- Holds Shape Well: Your gingerbread men won’t spread into blobs in the oven.
- Rich Spiced Flavor: Loaded with molasses, ginger, cinnamon, and cloves.
- Fun Family Activity: Kids love rolling, cutting, and decorating these.
- Great for Gifting: They stay soft for days, making them perfect for cookie boxes.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup molasses (unsulphured)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, beat the butter and brown sugar until fluffy. Beat in the molasses, egg, and vanilla.
- Gradually mix in the dry ingredients until combined. Divide dough in half, wrap in plastic, and chill for at least 2 hours (or overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into shapes.
- Place on baking sheets 1 inch apart. Bake for 8-10 minutes. They should look slightly underdone in the center; they will firm up as they cool.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack. Decorate with royal icing once fully cool.
Tips
Chilling the dough is non-negotiable! It allows the flavors to meld and prevents the cookies from spreading. If you like a crispier cookie, roll the dough thinner and bake for 1-2 minutes longer.