Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tbsp ground ginger; 1 1/2 tsp cinnamon; 1/4 tsp each cloves, allspice, nutmeg; pinch black pepper (optional)
- 1 tsp baking soda; 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) dark brown sugar, packed
- 2/3 cup (160 ml) unsulfured molasses
- 1 large egg; 1 tsp vanilla extract
- Flour for rolling
- Icing: 2 cups (240 g) powdered sugar; 2–3 tbsp milk; 1 tbsp light corn syrup (optional); 1/2 tsp vanilla; pinch salt
- Holiday sprinkles
Do This
- 1. Whisk flour, spices, baking soda, and salt.
- 2. Cream butter and brown sugar 2 minutes; beat in molasses, egg, and vanilla.
- 3. Mix in dry ingredients; divide dough into 2 disks; chill 2 hours.
- 4. Preheat to 350°F (175°C). Roll to 1/4 inch, cut shapes; chill cutouts 10 minutes.
- 5. Bake 9 minutes on lined sheets; cool 5 minutes on pan, then racks.
- 6. Whisk icing to pipeable consistency.
- 7. Pipe details; add sprinkles while wet; let set 1–2 hours.
Why You’ll Love This Recipe
- Classic molasses depth and warm spice blend for authentic, old-fashioned flavor.
- Soft-chewy centers with gently crisp edges—perfect for decorating and dunking.
- Simple, foolproof icing that sets with a light sheen and holds sprinkles beautifully.
- Make-ahead friendly dough for stress-free holiday baking sessions.
Grocery List
- Produce: 1 orange (optional, for zest)
- Dairy: Unsalted butter; Milk; 1 large egg
- Pantry: All-purpose flour; Dark brown sugar; Unsulfured molasses; Baking soda; Fine sea salt; Ground ginger; Cinnamon; Cloves; Allspice; Nutmeg; Black pepper (optional); Vanilla extract; Powdered sugar; Light corn syrup (optional); Holiday sprinkles
Full Ingredients
For the Gingerbread Dough
- 3 cups (360 g) all-purpose flour
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/8 tsp finely ground black pepper (optional, for warmth)
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, softened to cool room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 2/3 cup (160 ml) unsulfured molasses (not blackstrap)
- 1 large egg
- 1 tsp pure vanilla extract
- Optional: 1 tsp orange zest
For Rolling & Baking
- All-purpose flour, for dusting
- 2–3 parchment-lined baking sheets
- Gingerbread person cookie cutter (about 4 inches)
For Simple Icing & Decorating
- 2 cups (240 g) powdered sugar
- 2–3 tbsp milk (start with 2 tbsp)
- 1 tbsp light corn syrup (optional, for shine and quicker set)
- 1/2 tsp vanilla extract
- Pinch fine salt
- Holiday sprinkles (red, green, white, or metallic dragees)
- Piping bag + small round tip (No. 2 or 3) or a zip-top bag with tiny corner snipped
Step-by-Step Instructions
Step 1: Whisk the dry ingredients
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, nutmeg, black pepper (if using), baking soda, and salt until evenly combined. Set aside.
Step 2: Cream butter, sugar, and molasses
In a large bowl, beat the softened butter and brown sugar with a hand mixer (or stand mixer fitted with the paddle) on medium-high speed for 2 minutes, until light and slightly fluffy. Scrape the bowl. Add the molasses and beat 1 minute more until glossy and homogenous.
Step 3: Add egg and vanilla, then the dry mix
Beat in the egg and vanilla until just combined. Reduce speed to low and add the dry ingredients in 2 additions, mixing until no dry patches remain. The dough will be soft but not sticky. Divide into 2 equal portions, press each into a 1-inch-thick disk, wrap tightly, and refrigerate for 2 hours.
Step 4: Roll and cut the cookies
Heat oven to 350°F (175°C). Line baking sheets with parchment. On a lightly floured surface, roll one dough disk to 1/4 inch thickness. Dip the cutter in flour and cut out gingerbread people, transferring them to prepared sheets, spacing 1 inch apart. Gather scraps, reroll once, and cut again.
Step 5: Firm up shapes, then bake
Chill the filled baking sheet in the refrigerator or freezer for 10 minutes to reduce spread. Bake one sheet at a time on the middle rack for 9 minutes, rotating the pan halfway through. Edges should look set and the centers slightly puffed. Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely, about 20 minutes.
Step 6: Make the simple icing
In a small bowl, whisk powdered sugar, 2 tbsp milk, light corn syrup (if using), vanilla, and a pinch of salt until smooth and pipeable. Add up to 1 more tablespoon milk, a few drops at a time, if needed; icing should form a ribbon that disappears in 10–12 seconds. Transfer to a piping bag fitted with a small round tip.
Step 7: Decorate and set
Pipe outlines, smiles, buttons, and cuffs on fully cooled cookies. Add holiday sprinkles immediately so they adhere to the wet icing. Let cookies stand at room temperature until icing is dry to the touch, 1–2 hours (longer if you skipped corn syrup or in humid conditions).
Pro Tips
- Weigh your flour for best texture (360 g). Too much flour makes dry cookies.
- For maximal chew, pull cookies at exactly 9 minutes and let them finish on the hot sheet for 5 minutes.
- Chilling cutouts for 10 minutes before baking helps them keep sharp edges.
- Use unsulfured molasses (not blackstrap) for balanced sweetness and color.
- Add 1 tsp orange zest to the dough for a subtle citrus lift that complements ginger.
Variations
- Crisp “snap” version: Roll to 1/8 inch and bake 10–11 minutes. Cool fully for a classic crunchy bite.
- Chocolate-dipped: After icing sets, dip feet or hands in melted dark chocolate; sprinkle with crushed peppermint.
- Gluten-free: Use a cup-for-cup gluten-free flour blend (with xanthan gum). Chill dough 3 hours and handle gently when rolling.
Storage & Make-Ahead
Wrap dough disks well and refrigerate up to 3 days or freeze up to 2 months (thaw overnight in the fridge). Baked, undecorated cookies keep in an airtight container at room temperature for 1 week or freeze up to 2 months. Decorated cookies keep 7–10 days in a single layer or stacked between parchment. Allow icing to dry completely before stacking.
Nutrition (per serving)
Approximate per cookie: 220 calories; 8 g fat (5 g saturated); 37 g carbohydrates; 2 g protein; 1 g fiber; 22 g sugar; 135 mg sodium.
