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Super Easy Gingerbread Cookies

Super Easy Gingerbread Cookies are soft and chewy on the inside with just the right amount of crisp on the outside; perfect for decorating and sharing! 

Is there ginger in gingerbread? 

Yes! You’ll find ground ginger in gingerbread AND in gingerbread cookies.
The spices that flavors these cookies are:

  • 2 teaspoons of ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

The rest of the flavor AND color comes from molasses, specifically unsulphured molasses. 

 

 

What are unsulphured molasses?

Unsulphured molasses are “regular” molasses. They are what you will most commonly find on the shelf when you are poking around the grocery store LOOKING for molasses. The Kitchn has a reall

PRO TIP: they are usually with the pancake syrup. 

I typically buy Grandma’s molasses because they are easy to find and affordable. 

The Kitchn has a great article on the differences in the kinds of molasses. My summary is as follows:

  • Unsulphured Molasses: For use in baking (like with these super easy gingerbread cookies
  • Sulphured: tastes chemical-ey because of the sulphur dioxide, and is also hard to find
  • Blackstrap: sort of bitter and works best in savory recipes

 

 

 

These cookies are not for sale. I know you must be thinking that you wish you could buy them because they would make amazing Christmas gifts. You are thinking WHY IN THE WORLD do these people not have a storefront somewhere? They should be making a small fortune with their cookie decorating skills!

Well, you would be right. But unfortunately we all have other things that keep us occupied so we reserve our artistic cookie talents for slightly silly family get-togethers and holiday functions.

You can, too!

But if your cookies do not turn out as perfectly as ours, well… I mean don’t feel bad about it or anything. We are not professionals. But we’re close.

In a big ‘ol bowl whisk together flour, baking soda, ginger, cinnamon, nutmeg, and cloves. Normally I would mix the wet ingredients together in a large bowl and gradually add in the dry, but these gingerbread cookies call for 3 cups of flour. that’s alot. So I did it backwards (though I still added the dry ingredients to the wet ingredients slowly). It worked nicely. No worries.

In this other bowl I beat together butter and sugar. Then I added an egg.

Just one egg?

Yes. Just one.

 

Molasses stick to EVERYTHING. Save yourself a world of trouble and spray your measuring cup with non-stick cooking spray before adding the molasses. Your dishwasher will thank you.

After you’ve mixed together all your wet ingredients, add them to the dry. Then use a wooden spoon (or whatever you have handy) and slowly incorporate the wet and dry ingredients. Elbow grease required. When you have a big bowl full of cookie dough, divide it in half and wrap in plastic to refrigerate before you roll it out and get down with the cookie cutters.

When you roll  out your gingerbread dough, lightly flour your work surface, your cookie cutters, and your rolling pin. Roll the dough out to about 1/4 inch thick. Go crazy.

Bake at 350 for about 10 minutes on a lightly greased cookie sheet. Let the cookies cool and then use every spare sprinkle in the pantry, plus your imagination (and the frosting– recipe below).

 

Super Easy Gingerbread Cookies
Yield: about 3 dozen cookies

Super Easy Gingerbread Cookies

Prep Time: 10 minutes
Chill Time: 2 hours
Bake Time: 9 minutes
Total Time: 2 hours 19 minutes

These super easy Gingerbread Cookies are fun to roll out, cut out, and decorate! They turn out soft and chewy on the inside and just a little crisp on the outside. This simple cookie recipe will be a new favorite holiday tradition.

Ingredients

  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup unsulphured molasses
  • 3 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions

    1. In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl beat together butter and sugar. Then add the egg, then the molasses. Add the wet ingredients to the dry and slowly combine. Divide the dough in half, shape into two discs, and wrap in plastic. Refrigerate for a couple hours, overnight if you want.
    2. Preheat the oven to 350 and lightly grease a cookie sheet. Take out one disc of dough and roll out onto a lightly floured surface to about 1/4 inch thick. Cut into desired shapes and bake on prepared cookie sheet for about 10 minutes. Let them cool completely and decorate to your hearts desire!

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 92Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 80mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 1g

This nutrition data is just an approximation based on a yield of 36 cookies. Information will vary based on the size of your cookies.

Did you make this recipe?

I'd love to hear from you! Leave a comment or review, or share a photo on Instagram! Tag @sugardishme and use #sugardishme

Gingerbread Cookies (like a pro)

Ingredients

1 stick butter, softened

1/2 cup sugar3 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

2/3 cup unsulphured molasses

To Make

In a large bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. In another bowl beat together butter and sugar. Then add the egg, then the molasses. Add the wet ingredients to the dry and slowly combine. Divide the dough in half, shape into two discs, and wrap in plastic. Refrigerate for a couple hours, overnight if you want.

Preheat the oven to 350 and lightly grease a cookie sheet. Take out one disc of dough and roll out onto a lightly floured surface to about 1/4 inch thick. Cut into desired shapes and bake on prepared cookie sheet for about 10 minutes. Let them cool completely and decorate to your hearts desire!

Cookie Frosting: Beat together 1 soft stick of butter, 2 cups of sifted powdered sugar, and 1 teaspoon vanilla. Add a tablespoon or two of milk until you like the consistency. We divided our frosting up and added food coloring. Then we ate the rest with a spoon.

****Note: I saved the second disc of gingerbread dough for some cheesecake bites that I’m making this weekend. If you want gingerbread AND cheesecake (MMmmmmm,I know, right?), I suggest you follow suit. Also, stay tuned.****

Procrastination Tastes Good | Sugar Dish Me

Friday 23rd of August 2013

[…] ½ recipe gingerbread cookie dough […]

Stef

Saturday 31st of December 2011

Thank you for liking one of my blog posts (http://smilekiddo.wordpress.com/2011/12/27/wherever-you-go-there-you-are/) - I appreciate it! :)

Heather Tullos

Monday 2nd of January 2012

Thanks for stopping by!

Procrastination Tastes Good « Sugar Dish Me

Friday 30th of December 2011

[...] these mini gingerbread cheesecakes, for example. I told you two weeks ago to save half of your gingerbread cookie dough to make them. I was all, “Stay tuned…,” and everything. Please know that I [...]