This is the ultimate, reliable recipe for gingerbread cookies that truly hold their shape during baking! Say goodbye to spread-out blobs and hello to crisp, perfectly defined cutouts that stay soft and chewy long after they cool. With deep, spicy flavor from ginger, cinnamon, and molasses, these cookies are perfect for holiday decorating and gift-giving.
Quick Recipe Details
| Detail | Value | Schema Mapping |
| Prep Time | 30 minutes | Prep Time |
| Chill Time | 2 hours (minimum) | (Mentioned in instructions) |
| Cook Time | 8–11 minutes | Cook Time |
| Total Time | 2 hours 40 minutes | Total Time |
| Yield | Approx. 30 medium cookies | Recipe Yield |
| Skill Level | Easy |
Ingredients for Soft Gingerbread Cookies
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 3/4 teaspoon baking soda
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 3/4 cup unsulfured molasses (Do not use blackstrap)
- 2 Tablespoons milk (whole milk is recommended)
Simple Icing (Optional)
- 2 cups powdered sugar
- 2-3 Tablespoons milk or water
- 1/4 teaspoon vanilla extract
How to Make Gingerbread Cutout Cookies
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until thoroughly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature butter and brown sugar together on medium speed until the mixture is light and fluffy (about 3-5 minutes).
- Mix Wet Ingredients: Reduce the mixer speed to low. Gradually add the molasses and milk, mixing until just combined.
- Form the Dough: Slowly add the dry flour mixture to the wet ingredients, mixing only until a stiff, cohesive dough forms. Do not overmix or your cookies may be tough.
- Chill (The Secret to No-Spread!): Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours. Chilling is essential to prevent the cookies from spreading.
- Roll and Cut: Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Line baking sheets with parchment paper. On a lightly floured surface (or between two pieces of parchment paper), roll one dough disk out to about $1/4$ inch thickness for soft cookies. Cut out shapes and place them onto the prepared baking sheets.
- Bake: Bake for 8 to 11 minutes. Check them at the 8-minute mark. The cookies are done when the edges look set and the tops look dry.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
Tips for Perfect Gingerbread Cookies
- Measuring Flour: Always use the spoon-and-level method. Scooping flour directly from the bag packs it down, resulting in too much dry ingredient and a dry, crumbly dough.
- Use Dark Molasses: Dark (or robust) unsulfured molasses provides the deepest, most authentic gingerbread flavor. Avoid light molasses (too weak) and black strap molasses (too bitter).
- Chilling is Mandatory: This is the most important step for getting perfect, sharp cutouts. If the dough is too soft, the warm butter will cause the cookies to melt and spread in the oven.
Frequently Asked Questions (FAQ)
Q: Why do I need to chill the gingerbread dough?
A: Chilling the dough solidifies the butter, which prevents the cookies from spreading excessively in the oven, ensuring your cutouts retain their defined shape. It also allows the gluten to relax, making the cookies more tender.
Q: How can I store leftover gingerbread dough?
A: You can store the wrapped dough disks in the refrigerator for up to 3 days or freeze them for up to 3 months. If frozen, thaw the dough in the refrigerator overnight before rolling.
Q: Can I use different spices?
A: Yes, you can adjust the spices to your preference. Some common additions are a pinch of nutmeg or allspice. However, the provided amounts of ginger, cinnamon, and cloves deliver the classic, balanced gingerbread profile.
Q: How do I keep the cookies soft after baking?
A: Ensure you do not over bake them. Take them out immediately when the edges are set. Once cooled, store them in an airtight container at room temperature. You can also add a small piece of plain white bread to the container; the bread’s moisture will be absorbed by the cookies, keeping them soft.