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Perfect Homemade Gingerbread Cookies

Perfect Homemade Gingerbread Cookies are a festive delight that brings warmth and joy to every gathering. Bursting with the aromatic flavors of ginger, cinnamon, and nutmeg, these cookies are a quintessential treat during the holiday season and beyond.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Rolling Pin
  • Cookie Cutters

Ingredients

Dry Ingredients

  • 3.25 cups All-purpose flour Sifted to ensure there are no lumps.
  • 2 teaspoons Ground ginger Adds warmth and distinctive flavor.
  • 1 tablespoon Cinnamon Enhances the overall flavor profile.
  • 0.5 teaspoon Nutmeg Adds depth to the flavor.
  • 1 teaspoon Baking soda Helps the cookies rise.
  • 0.5 teaspoon Salt Balances sweetness and enhances flavor.

Wet Ingredients

  • 0.75 cup Unsalted butter Softened and at room temperature.
  • 0.5 cup Brown sugar Packed for moisture and sweetness.
  • 0.5 cup Molasses Unsulfured for distinctive flavor.
  • 1 large Egg At room temperature.
  • 1-2 tablespoons Water To adjust dough consistency as needed.

Instructions

  • Gather all your ingredients on a clean countertop.
  • In a large mixing bowl, combine the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Whisk until well mixed.
  • Cream together the softened unsalted butter and brown sugar until light and fluffy, about 3-4 minutes.
  • Add the molasses and egg to the butter-sugar mixture and mix until fully combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • If the dough seems too dry, add water one tablespoon at a time until it reaches a manageable consistency.
  • Divide the dough into two equal portions, form into discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll out one disc of dough to about ¼ inch thick and cut out shapes with cookie cutters.
  • Bake the cookies for 8-10 minutes, until edges are firm and tops look set.
  • Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Decorate as desired and store leftovers in an airtight container.

Notes

Store leftover cookies in an airtight container for up to one week. They can also be frozen for longer storage.