Gingerbread Cookies Recipe: Soft Centers and Warm Spice

Quick Recipe Overview

Prep 25 minutes; cook 9 minutes; additional 60 minutes; yield 30 servings.

Intro

These gingerbread cookies have warm spice, defined cutout edges, and soft centers. Chill the dough before rolling so the shapes transfer cleanly, then remove them from the oven when the edges are set.

Why You’ll Love This Recipe

Chilling keeps the cutout shapes neat while the molasses and spices make the cookies fragrant. Rolling to a consistent thickness helps every shape bake evenly.

Recipe Card

Hannah Brooks

Gingerbread Cookies

Gingerbread cutout cookies with warm spice, neat edges, and soft centers.

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Prep Time 25 minutes mins

Cook Time 9 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 34 minutes mins

Servings: 30 cookies

Calories: 125

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter softened
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 teaspoon alcohol-free vanilla extract

Equipment

• 1 Baking sheets
• 1 Rolling Pin
• 1 Cookie cutters

Method

 

1. Whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
2. Beat butter and brown sugar until creamy, then beat in egg, molasses, and alcohol-free vanilla extract.
3. Mix in dry ingredients just until dough forms. Divide into two disks and chill 1 hour.
4. Heat oven to 350°F. Line baking sheets with parchment. Roll dough 1/4 inch thick and cut shapes.
5. Place cutouts 1 inch apart and bake 8 to 10 minutes until edges set and centers look slightly soft.
6. Cool on sheet for 5 minutes, then move to a rack.

Notes

Nutrition is an estimate per cookie. Chill dough before rolling for clean cutout shapes.

Recipe Tips

Roll the chilled dough between sheets of parchment if it sticks to the rolling pin. Keep the thickness close to 1/4 inch. Transfer cutouts with a thin spatula and re-chill soft scraps before rerolling.

Common Mistakes to Avoid

Do not add extra flour each time the dough sticks; too much can make the cookies dry. Do not wait for the centers to become hard in the oven, since they firm as they cool.

Variations

Use different cutter shapes or make smaller cookies. Start checking smaller shapes a minute early and use the set-edge cue rather than relying only on the timer.

What to Serve With It

Serve gingerbread cookies with hot cocoa or tea after dinner. Pecan pie is another dessert option for a holiday table; browse the recipe index for more ideas.

Storage

Store fully cooled cookies airtight at room temperature for up to 5 days, with parchment between layers.

Reheating

Serve at room temperature. These treats do not need reheating.

Make Ahead

Chill the dough disks for up to 2 days before rolling. Let them stand briefly at room temperature if too firm to roll.

FAQs

Can I freeze gingerbread cookies?

Yes, pack cooled portions in an airtight container for up to 2 months. Thaw in the container to limit condensation.

How do I know when they are ready?

The edges should be set and the centers still look a little soft after 8 to 10 minutes. Cool on the sheet before moving.