Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between festive flavor and sturdy structure. The ginger, cinnamon, and cloves give them that classic holiday spice, while the molasses keeps them rich and deep in flavor. Since the dough stays put in the oven, I don’t stress about crooked edges or warped shapes when decorating. Plus, the dough comes together quickly and can be made ahead for easy holiday baking sessions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cups all-purpose flour
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½ tsp salt
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1 tbsp ground ginger
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2 tsp ground cinnamon
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¼ tsp ground cloves
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6 tbsp unsalted butter, room temperature
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¾ cup dark brown sugar
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1 large egg
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½ cup molasses (unsulphured, not blackstrap)
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2 tsp vanilla extract
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1 tsp finely grated lemon zest (optional)
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1–3 tsp milk, only if needed
Directions
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Preheat Oven:
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, I whisk together the flour, salt, ginger, cinnamon, and cloves. -
Cream Butter & Sugar:
In a stand mixer, I cream the butter and brown sugar until just combined—not too light or fluffy. -
Add Wet Ingredients:
I mix in the egg, then the molasses, vanilla, and lemon zest until smooth. -
Form the Dough:
I gradually add the dry ingredients to the wet mixture until a dough forms. If it’s too dry, I add milk a teaspoon at a time, just enough to bring it together without making it sticky. -
Roll & Cut:
On a lightly floured surface, I roll the dough to about ¼ inch thickness. I cut out shapes with cookie cutters and transfer them to the prepared baking sheet. -
Bake:
I bake the cookies for 8–9 minutes, until the edges are set. -
Cool:
I let the cookies cool on the sheet for a couple of minutes before moving them to a wire rack. Once cool, they’re ready to decorate—or snack on immediately.
Servings and Timing
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Yield: About 24 cookies
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Prep Time: 10 minutes
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Cook Time: 9 minutes
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Total Time: 19 minutes
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Calories per cookie: ~110–120 kcal (depending on size and decorations)
Variations
I love experimenting with this dough:
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Extra Spice: Add a pinch of nutmeg or cardamom for a spicier cookie.
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Citrus Note: Keep the lemon zest for brightness, or swap for orange zest for a warm, fragrant twist.
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Texture Boost: Add 2 tbsp finely chopped crystallized ginger for chewy bursts of flavor.
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Frosting Fun: Decorate with royal icing, white chocolate drizzle, or sprinkles.
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Soft vs. Crisp: Bake closer to 8 minutes for softer cookies, or 10 minutes for crispier ones.
Storage/Reheating
Room Temperature: I store the cookies in an airtight container for up to 5 days.
Freezer (Dough): I wrap the dough tightly in plastic wrap and freeze it for up to 2 months. When ready to bake, I let it thaw in the fridge overnight.
Freezer (Baked Cookies): I freeze undecorated cookies for up to 3 months and decorate after thawing.
FAQs
Why don’t these cookies spread?
The ratio of butter to flour is designed to keep the dough firm, and chilling (if you choose to) helps prevent spreading too.
Can I make the dough ahead of time?
Yes, I often refrigerate it for up to 2 days or freeze it for longer storage.
What kind of molasses should I use?
Always use unsulphured molasses for the best flavor. Blackstrap molasses is too bitter for cookies.
How thick should I roll the dough?
¼ inch is the sweet spot—it keeps the cookies sturdy while still soft in the center.
Do I have to use the lemon zest?
No, but I like the hint of brightness it adds to balance the spices.
Conclusion
These Gingerbread Cookies are perfect for holiday baking, decorating, and sharing. I love that they hold their shape without fuss, making them as pretty as they are delicious. With their warm spices and sturdy texture, they’re a must-bake in my kitchen every December. Whether I’m decorating them with icing or enjoying them plain, they never disappoint.
PrintGingerbread Cookies That Won’t Spread – Perfect for Holiday Decorating
A foolproof gingerbread cookie recipe that holds its shape for perfect cut-outs and decorating. Deliciously spiced and ideal for holiday baking.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: ~24 cookies
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking (Oven)
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups all-purpose flour
½ tsp salt
1 tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground cloves
6 tbsp unsalted butter, room temperature
¾ cup dark brown sugar
1 large egg
½ cup unsulphured molasses (do not use blackstrap)
2 tsp vanilla extract
1 tsp finely grated lemon zest (optional)
1–3 tsp milk (only if needed – see Notes)
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, salt, ginger, cinnamon, and cloves. Set aside.
Cream Butter & Sugar:
In a stand mixer (or with a hand mixer), cream the butter and brown sugar together until just combined – not overly fluffy.
Add Wet Ingredients:
Add the egg and mix until incorporated. Then add molasses, vanilla, and lemon zest (if using), mixing well.
Add Dry Ingredients:
Slowly add the flour mixture to the wet ingredients and mix until a dough forms.
If the dough is too dry, add 1 tsp milk at a time until it comes together. The dough should not be sticky or wet.
Roll & Cut:
Roll the dough on a lightly floured surface to ¼-inch thickness. Cut out shapes using cookie cutters.
Bake:
Transfer to a parchment-lined baking sheet and bake for 8–9 minutes, until just set.
Cool completely before decorating.
Make Ahead Tip:
Wrap unused dough in plastic wrap and refrigerate or freeze. Bring to room temp before using.
Notes
Flour Measuring Tip: Too much flour = dry dough. Always whisk, then scoop and level your flour for accuracy.
Milk Addition: Only add milk if the dough seems too dry after mixing. Add in small increments (1 tsp) and mix gently.
Storage: Store baked cookies in an airtight container for up to 1 week, or freeze for longer storage.
