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How to Make Perfect Spiced Gingerbread Cookies: Complete Recipe & Guide

Master the art of baking soft, aromatic spiced gingerbread cookies that combine warm spices, rich molasses, and perfect texture — the ultimate festive treat for holiday gatherings.
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Prep Time 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
  2. In a large bowl, beat softened butter and brown sugar on medium speed for 2–3 minutes until light and fluffy.
  3. Add molasses, egg, and vanilla extract; beat until smooth, scraping the bowl as needed.
  4. Gradually mix dry ingredients into the wet mixture on low speed until just combined. Avoid overmixing.
  5. Divide dough into two discs, wrap tightly, and chill for 3–4 hours or overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll dough between parchment to ¼-inch thickness and cut into shapes. Place cookies 2 inches apart on prepared sheets.
  8. Bake 10–12 minutes until edges are set and tops are matte. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For frosting, beat butter, powdered sugar, milk, and salt until smooth. Decorate cooled cookies as desired.

Notes

Chill dough at least 3 hours to prevent spreading. Avoid overbaking for soft cookies. Store in airtight containers up to 5 days or freeze unfrosted cookies up to 3 months.