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.
Ingredients
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1 1/2 cups unsalted butter, softened
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1 1/2 cups packed brown sugar (dark for deeper flavor)
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1 1/2 cups molasses (light works in a pinch; avoid blackstrap)
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2 tsp salt
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4 tsp ground cinnamon
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4 tsp ground ginger
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1/2 tsp ground allspice or cloves
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2 large eggs
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2 tsp baking powder
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1 tsp baking soda
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7 cups all-purpose flour
Optional Twists:
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2 tsp orange zest for brightness
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1 tbsp espresso powder for depth
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1/4 tsp black pepper for a subtle kick
Instructions
1. Cream Butter and Sugar:
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Beat butter and brown sugar on medium-high for 2–3 minutes until light and fluffy.
2. Add Molasses & Spices:
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Scrape the bowl. Mix in molasses, salt, cinnamon, ginger, allspice/cloves, and any optional additions until fragrant and combined.
3. Incorporate Eggs:
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Add eggs one at a time, mixing until smooth. Slight curdling is normal.
4. Add Leaveners:
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Sprinkle in baking powder and baking soda, mix briefly on low.
5. Mix in Flour:
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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:
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Divide dough into 2–3 discs, wrap in plastic, chill at least 2 hours (overnight is best).
7. Roll, Cut, and Bake:
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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.
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Bake 8–10 minutes until slightly puffed and dry on top.
8. Cool:
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Cool 5 minutes on the sheet, then transfer to a wire rack. Decorate once fully cooled.
Notes
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Sticky dough? Chill longer or roll between parchment.
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Cookies spreading? Ensure butter is properly softened and dough is chilled.
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Freeze dough: Wrap discs in plastic + foil, up to 3 months. Thaw overnight.
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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