Name: Classic Holiday Gingerbread Cookies with Molasses and Spices
Prep time: 30 min
Cook time: 100 min
Total time: 45 min
Yield: 1 servings
Ingredients: 3 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp ground nutmeg; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup dark brown sugar, packed; 1/2 cup molasses; 1 large egg; 1 tsp vanilla extract

Prep Time

20 min

Cook Time

12 min

Servings

24 cookies

Why You'll Love This Recipe

✓ Warm spices, bright flavor The blend of ginger, cinnamon, and clove creates a cozy aroma that fills the kitchen and lifts holiday spirits.

✓ Moist, chewy texture Molasses and brown sugar keep each cookie tender, while a short bake prevents over‑drying.

✓ Easy to customize Add icing, chocolate chips, or a dusting of powdered sugar for a personal holiday touch.

Nothing says “holiday” like a batch of gingerbread cookies fresh from the oven. This classic recipe balances deep molasses sweetness with a bright spice mix, delivering a cookie that’s both chewy and fragrant. Whether you’re baking with kids or preparing a gift‑ready platter, the simple steps and reliable results make it a go‑to for every festive gathering.

½ tsp baking soda Provides lift without spreading

1 ½ tsp ground ginger Freshly ground for best aroma

1 tsp ground cinnamon Adds sweet warmth

¼ tsp ground cloves A pinch for depth

¼ tsp salt Balances sweetness

¾ cup unsalted butter, softened Cold butter makes the dough easier to handle

½ cup dark brown sugar Adds moisture and caramel notes

¼ cup molasses Gives the signature dark hue and flavor

1 large egg Binds the dough

Instructions

Mix dry ingredients

In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. This ensures even spice distribution and prevents clumps.

Pro Tip: Sift the flour for a lighter dough.

Cream butter and sugars

Beat softened butter with brown sugar until pale and fluffy, about 3 minutes. Add molasses and the egg, mixing until fully incorporated.

Pro Tip: Use a stand mixer on medium speed for consistent texture.

Combine wet and dry mixes

Gradually add the dry mixture to the butter mixture, stirring on low until a cohesive dough forms. It will be slightly sticky—this is normal.

Pro Tip: Chill the dough for 30 minutes; it becomes easier to roll.

Roll and cut

On a lightly floured surface, roll dough to ¼‑inch thickness. Use festive cookie cutters, then place cookies on parchment‑lined baking sheets, spacing 1 inch apart.

Pro Tip: Freeze cut cookies 10 minutes before baking to retain shape.

Bake and cool

Bake in a preheated 350°F (175°C) oven for 10‑12 minutes, until edges are set and centers are still soft. Transfer to a wire rack; cool completely before decorating.

Pro Tip: Do not over‑bake; cookies firm up as they cool.

Expert Tips

Tip #1: Even Spices

Toast whole spices for 2 minutes before grinding; this releases essential oils and intensifies flavor.

Tip #2: Consistent Size

Use a cookie press for uniform thickness; identical cookies bake evenly and look professional.

Tip #3: Storage

Store cooled cookies in an airtight container with a slice of bread; the bread keeps them soft for up to a week.

Classic Holiday Gingerbread Cookies with Molasses and Spices - finished dish — Freshly made Classic Holiday Gingerbread Cookies with Molasses and Spices — ready to enjoy!

Storage & Variations

Keep cookies in a sealed tin at room temperature for up to 10 days. For a festive twist, drizzle with melted white chocolate or press peppermint candies into the dough before baking. Gluten‑free, vegan, or reduced‑sugar versions work by swapping flour, butter, and sugar with suitable alternatives.

Nutrition

Per serving (1 cookie)

Calories

120 kcal

Fat

5 g

Carbs

18 g

Protein

1 g

Frequently Asked Questions

Honey works but will give a lighter color and a milder flavor. Increase the amount by 1‑2 teaspoons to maintain moisture.

Over‑softened butter or insufficient chilling can cause spreading. Chill the dough at least 30 minutes and keep butter just soft, not melted.

Freeze in a single layer, then transfer to a zip‑top bag. They stay fresh for up to 3 months; thaw at room temperature before serving.

Yes—fold in ½ cup of chopped crystallized ginger, raisins, or toasted walnuts after mixing the dough for extra texture and flavor.

Classic Holiday Gingerbread Cookies with Molasses and Spices

Why You'll Love This Recipe