Feastical

Your New Favorite Holiday Tradition: The Ultimate Gingerbread Cookie Dough

Hey friends, Beau here! Can you smell it? That unmistakable, soul-warming aroma of cinnamon, ginger, and molasses wafting through the house? It’s the official scent of the holiday season, and it all starts with one magical thing: a truly incredible batch of gingerbread cookie dough.

Now, I’m not talking about any old dough. I’m talking about a dough that’s your partner in crime for the entire festive season. This is the MVP of your kitchen—the one you can count on for perfectly spiced, tender-yet-sturdy cookies that are just begging to be decorated. It rolls like a dream, bakes up with a perfect snap, and fills your kitchen with the kind of cozy magic that makes this time of year so special.

Whether you’re a cookie-decorating pro with a tackle box full of piping tips or you’re just looking for a fun, messy, and delicious activity with the kids, this dough is your starting line. It’s rich, deeply spiced, and forgiving enough for bakers of all levels. So, tie on your favorite apron, put on some holiday tunes, and let’s make some memories, one cookie at a time.

The Gingerbread House That Started It All

This recipe takes me right back to my grandma’s kitchen, a place that always smelled like cinnamon and unconditional love. Every December, she’d declare it “Gingerbread Day.” The counters would disappear under a snowfall of flour, and my brother and I would be stationed as official Molasses Pourers and Spice Mixers.

One year, we decided to get ambitious. We weren’t just making cookies; we were building a mansion. A gingerbread mansion, complete with a gumdrop fence and a licorice roof. The only problem? Our architectural skills were… optimistic. The walls leaned, the roof slid, and our mansion looked more like a gingerbread shack after a minor earthquake. We were devastated. But Grandma just laughed her warm, rumbling laugh, squeezed us both, and said, “Honey, the wonky ones always taste the best.” We ended up “demolishing” the house with our fingers, eating the evidence with big glasses of milk. It taught me that the real magic isn’t in perfection; it’s in the messy, joyful, and delicious process of creating something together.

Gathering Your Gingerbread Dream Team

This is a double batch, my friends. Why? Because this dough freezes like a champion, and you’ll want to have some on hand for last-minute cookie cravings or surprise visits from Santa (or your neighbors). Here’s the lineup of ingredients that make this dough so special:

• 1 1/2 cups unsalted butter (softened): This is the heart of our dough, providing that melt-in-your-mouth richness. Chef’s Insight: For the perfect “softened” texture, press your finger into the butter. It should leave an indentation but not sink all the way through. No time? Cut it into tablespoons and let it sit for 15-20 minutes.
• 1 1/2 cups brown sugar, packed: Dark or light brown sugar works, but dark will give you a deeper, almost caramel-like flavor. It brings moisture and that classic chew.
• 1 1/2 cups molasses: The soul of gingerbread! It provides that distinct, robust flavor and beautiful dark color. Substitution Tip: If you only have light molasses, your cookies will be milder and lighter in color. Blackstrap molasses is too bitter, so I don’t recommend it for this recipe.
• 2 teaspoons salt: Trust me, this is not a typo. The salt is crucial for balancing all that sweetness and making the spices pop. It’s the secret weapon that elevates your cookies from “good” to “can’t-eat-just-one.”
• 4 teaspoons ground cinnamon & 4 teaspoons ground ginger: The dynamic duo of warmth and spice. Don’t be shy with them!
• 1/2 teaspoon ground allspice or cloves: The supporting cast that adds a layer of complex, aromatic warmth. I’m an allspice guy myself, but cloves bring a beautiful, classic intensity.
• 2 large eggs: Our binding agents, giving the dough structure and a tender crumb.
• 2 teaspoons baking powder & 1 teaspoon baking soda: The leavening dream team. The baking powder gives a little lift, while the baking soda helps the cookies spread just enough and achieve that perfect texture.
• 7 cups all-purpose flour: The foundation. We’re adding it gradually to ensure we don’t end up with a tough dough.

Optional Twists (For the Adventurous Baker!)

• 2 tsp orange zest: A little citrus brightness cuts through the richness and makes the spices sing. It’s a game-changer.
• 1 tbsp espresso powder: You won’t taste coffee, I promise! This chef’s hack deepens the chocolatey notes in the molasses and makes the entire flavor profile richer.
• 1/4 tsp black pepper: Sounds wild, right? But it adds a tiny, sophisticated kick of warmth that will have people asking, “What is *that* amazing flavor?”

Let’s Make Some Dough: A Step-by-Step Guide

Alright, team, let’s get our hands floury! This process is a joy, and I’m walking you through every step with my favorite little hacks to ensure gingerbread success.

1. Cream the Butter and Sugar: In your largest mixing bowl, beat the softened butter and packed brown sugar together on medium-high speed for a good 2-3 minutes. We’re not just mixing here; we’re creaming. Chef’s Hack: You want it to be visibly lighter in color and fluffy. This incorporates air, which gives our cookies a better texture. Don’t rush this step!
2. Welcome the Molasses and Spices: Scrape down the sides of the bowl (a crucial habit for even mixing!), then pour in the glorious molasses, salt, cinnamon, ginger, and allspice/cloves. If you’re using any of the optional twists like orange zest or espresso powder, now’s the time! Mix on medium until everything is beautifully combined and your kitchen starts to smell like holiday magic.
3. Incorporate the Eggs: Crack in one egg at a time, mixing until it’s fully blended before adding the next. This ensures a smooth, emulsified dough. Your mixture might look a little curdled at this point—that’s totally normal, don’t panic!
4. Activate the Leaveners: Sprinkle the baking powder and baking soda over the wet mixture. Give it a quick mix on low just to distribute them evenly. This little trick helps prevent those bitter pockets of baking soda you sometimes find in baked goods.
5. Bring It All Together with Flour: Now, with your mixer on low speed, gradually add the flour, about one cup at a time. Pro-Tip: Stop mixing when there are still a few streaks of flour visible, and finish mixing by hand with a sturdy spatula or wooden spoon. This prevents over-mixing, which is the number one cause of tough cookies. The dough will be thick and a bit sticky, but it should pull away from the sides of the bowl.
6. The All-Important Chill Time: Divide your dough into 2 or 3 manageable discs. Wrap each one tightly in plastic wrap. This is non-negotiable: you MUST chill the dough for at least 2 hours, but overnight is even better. This allows the flour to fully hydrate, the flavors to meld, and the butter to firm up. This step is what gives you dough that’s easy to roll and cookies that hold their shape beautifully.
7. Roll, Cut, and Bake: When you’re ready to bake, preheat your oven to 350°F (175°C). Lightly flour your surface and rolling pin. Roll the dough out to about 1/4-inch thickness—the perfect balance for a cookie that’s sturdy but not tough. Cut into your favorite shapes, re-rolling the scraps until you’ve used all the dough. Place them on a parchment-lined baking sheet (parchment is a lifesaver for easy cleanup and even baking) and bake for 8-10 minutes. The cookies should look slightly puffed and dry on top. They’ll firm up as they cool!
8. Cool for Perfection: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. I know it’s tempting, but decorating warm cookies is a recipe for runny icing! Patience, my friend.

How to Serve Your Gingerbread Masterpieces

Okay, you’ve got a counter full of beautifully baked gingerbread folks, trees, and stars. Now what? The fun really begins!

For a classic look, lay out a platter with piles of undecorated cookies—their rustic, spiced beauty is a statement all on its own. But if you’re feeling decorative, set up a cookie-decorating station! Put out bowls of royal icing (in various colors), sprinkles, sanding sugar, and even some cinnamon red hots or mini M&Ms. Let everyone go to town and express their inner artist.

Pair these spiced wonders with a cold glass of milk for the ultimate classic combo, or for the adults, a hot mug of strong coffee or a spicy chai latte. The bitterness of the coffee is a phenomenal contrast to the sweet, spiced cookie. And don’t forget, these make incredible edible gifts! Stack them in a cellophane bag tied with a ribbon, or arrange them in a festive tin. A homemade gift from the kitchen is always a winner.

Make It Your Own: Delicious Recipe Variations

This dough is your canvas! Once you’ve mastered the classic, feel free to play around. Here are a few of my favorite twists:

• The Citrus Sparkle: Add 2 teaspoons of finely grated orange or lemon zest to the wet ingredients. The bright, citrusy notes lift all the warm spices and add a wonderful complexity.
• The Chocolate Chip Spice: Fold in 1 to 1 1/2 cups of semi-sweet or dark chocolate chips after you’ve mixed in the flour. Chocolate and spice are a match made in heaven.
• The “Almost Gluten-Free” Swap: You can replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly more delicate, but the flavor will be just as fantastic.
• Vegan-Friendly Version: Use your favorite plant-based butter sticks and replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes to gel). The molasses and spices are naturally vegan, so you’re good to go!
• Spice It Up: For a more intense, adult-friendly kick, add an extra teaspoon of black pepper and a 1/2 teaspoon of freshly grated nutmeg along with the other spices.

Beau’s Kitchen Confidential

This recipe has been a living, evolving thing in my kitchen for years. It started with my grandma’s handwritten card, which simply said “a good pour of molasses.” I’ve tweaked the spices, perfected the method, and learned a few lessons the hard way (like the time I tried to skip the chill time and ended up with gingerbread puddles—true story!).

The beauty of this dough is its versatility. I’ve used it for everything from classic cut-outs to crumbled-up cookie crusts for cheesecakes. I always, always make a double batch and freeze at least one disc. Future Beau is always so grateful when a cookie craving hits or friends stop by unexpectedly. It’s like a little hug from the past, ready to be baked into a new memory.

Your Gingerbread Questions, Answered!

I’ve been making this recipe for years and have heard all your brilliant questions. Here are the most common ones:

Q: My dough is too sticky to roll! What did I do wrong?
A: Don’t worry, this is common! First, make sure you chilled it for long enough. If it’s still sticky after chilling, your kitchen might just be warm. Generously flour your work surface, rolling pin, and even the top of the dough. You can also roll the dough between two pieces of parchment paper, which is a fantastic no-stick method.

Q: Why are my cookies spreading and losing their shape?
A> This almost always comes down to two things: 1) The butter was too warm when you creamed it, or 2) The dough didn’t chill long enough. The chill time is non-negotiable for firm butter, which equals less spread. Also, make sure your oven is fully preheated before the cookies go in!

Q: Can I really freeze this dough?
A: Absolutely! It freezes beautifully. Wrap the disc(s) tightly in plastic wrap and then a layer of aluminum foil or a freezer bag. It will keep for up to 3 months. Thaw it overnight in the fridge before rolling and baking.

Q: My cookies are too hard/crunchy. How can I make them softer?
A> For a softer, chewier cookie, try baking them for 1-2 minutes less. They might look a little underdone when you take them out, but they’ll soften up perfectly as they cool on the sheet. Also, make sure you’re measuring your flour correctly—fluff it up, spoon it into the measuring cup, and level it off. Too much packed flour can lead to a drier, harder cookie.

Classic Gingerbread Cookie Dough : Spiced, Rich & Ready to Roll

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• Author: BeauCollier

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Description

Hey friends! Beau here. If the scent of cinnamon, ginger, and molasses instantly makes you feel cozy, you’re in the right place. This gingerbread cookie dough is your festive MVP—perfectly spiced, tender yet sturdy, and ideal for decorating. It rolls beautifully, bakes with a delightful snap, and fills your kitchen with holiday magic.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups unsalted butter, softened

• 1 1/2 cups packed brown sugar (dark for deeper flavor)

• 1 1/2 cups molasses (light works in a pinch; avoid blackstrap)

• 2 tsp salt

• 4 tsp ground cinnamon

• 4 tsp ground ginger

• 1/2 tsp ground allspice or cloves

• 2 large eggs

• 2 tsp baking powder

• 1 tsp baking soda

• 7 cups all-purpose flour

Optional Twists:

• 2 tsp orange zest for brightness

• 1 tbsp espresso powder for depth

• 1/4 tsp black pepper for a subtle kick

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Instructions

1. Cream Butter and Sugar:

• Beat butter and brown sugar on medium-high for 2–3 minutes until light and fluffy.

2. Add Molasses & Spices:

• Scrape the bowl. Mix in molasses, salt, cinnamon, ginger, allspice/cloves, and any optional additions until fragrant and combined.

3. Incorporate Eggs:

• Add eggs one at a time, mixing until smooth. Slight curdling is normal.

4. Add Leaveners:

• Sprinkle in baking powder and baking soda, mix briefly on low.

5. Mix in Flour:

• Gradually add flour, 1 cup at a time, mixing on low. Stop when just combined; finish by hand with a spatula. Dough will be thick and slightly sticky.

6. Chill:

• Divide dough into 2–3 discs, wrap in plastic, chill at least 2 hours (overnight is best).

7. Roll, Cut, and Bake:

• Preheat oven to 350°F (175°C). Roll dough 1/4 inch thick on a floured surface. Cut shapes and place on parchment-lined baking sheets.

• Bake 8–10 minutes until slightly puffed and dry on top.

8. Cool:

• Cool 5 minutes on the sheet, then transfer to a wire rack. Decorate once fully cooled.

Notes

• Sticky dough? Chill longer or roll between parchment.

• Cookies spreading? Ensure butter is properly softened and dough is chilled.

• Freeze dough: Wrap discs in plastic + foil, up to 3 months. Thaw overnight.

• Softer cookies: Bake 1–2 minutes less, measure flour carefully.

Nutrition

• Calories: 110 Cal Per 2-inch Cookie, ~60 Cookies, No Icing
• Sugar: 9g
• Fat: 4g
• Carbohydrates: 18g

Nutritional Information (For Your Inner Fact-Checker)

Hey, we’re all about balance here at Feastical! While these are definitely a treat, it’s always good to know what you’re enjoying. This is a general estimate per cookie (based on a 2-inch cookie from the batch of 60, without icing).

• Calories: 110
• Carbohydrates: 18g
• Sugar: 9g
• Fat: 4g
• Fiber: 0.4g
• Sodium: 85mg

Remember, the real value here isn’t in the numbers; it’s in the joy of baking, the warmth of sharing, and the creation of a homemade treat filled with love and real ingredients. So enjoy every delicious, spiced bite!

Final Thoughts from My Kitchen to Yours

And there you have it, friends—my heart and soul in a gingerbread cookie dough. This recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, get a little messy, and create something wonderful.

So, whether you’re building a magnificent, slightly-wonky gingerbread house, leaving a plate out for Santa, or simply treating yourself with a warm cookie and a quiet moment, I hope this dough brings as much joy to your kitchen as it has to mine. Happy baking, and don’t forget to share your creations with me over on Instagram by tagging @Feastical!

With a full heart and a flour-dusted counter,

Beau