The Best Gingerbread Cookies Recipe
These are the best gingerbread cookies—soft, spiced, and perfectly chewy. Made with molasses, cinnamon, and ginger, they’re delicious plain or decorated.
- Prep Time: 3 hours 20 minutes (includes chilling)
- Cook Time: 8 minutes
- Total Time: Approx. 3.5 hours
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
⅔ cup canola oil
¼ cup blackstrap molasses
1 cup dark brown sugar (or light brown sugar)
2 large eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
Instructions
In a medium bowl, whisk together flour, cinnamon, ginger, cloves, baking soda, and salt. Set aside.
In a large bowl or stand mixer, combine oil, molasses, and brown sugar. Mix until well combined.
Beat in eggs, one at a time.
Gradually mix in the dry ingredients, 1 cup at a time, until fully incorporated.
Dough will be sticky. Transfer to a floured surface and knead in more flour until it’s no longer sticky.
Wrap dough in plastic wrap and refrigerate for at least 3 hours, preferably overnight.
Preheat oven to 350°F (175°C). Roll out dough to ¼-inch thickness on a floured surface.
Cut out cookies with desired cutters and place on ungreased cookie sheets.
Bake for 8 minutes, until cookies are just starting to crack.
Let cool for 2 minutes before transferring to a wire rack.
Notes
Use blackstrap molasses for a bolder, more robust flavor.
Chilling is key to prevent spreading—overnight refrigeration is recommended.
Freeze the dough for up to 3 months for make-ahead baking.
After cutting cookies, you can freeze them in a single layer before baking.
Sprinkle with powdered sugar or decorate with icing once cooled.
Store cookies in an airtight container at room temp for up to 1 week.
Find it online: https://allrecipesmade.com/the-best-gingerbread-cookies-recipe/
