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Crisp Gingerbread Cookies
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3.8 from 39 votes

Crisp Gingerbread Cookies

Use cookie cutters to make these Crisp Gingerbread Cookies in any shape. The flavor has just the right amount of spice and a subtle sweetness. They go great with chocolate so top them with mini M&Ms before baking or dip the finished cookies in hot cocoa.
Prep Time2 hrs 15 mins
Cook Time10 mins
Total Time2 hrs 25 mins
Course: Cookies
Keyword: Christmas, cookies, dessert, Holiday recipe
Servings: 40 cookies
Calories: 80kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.50

Equipment

  • Half Sheet Pan
  • Stand Mixer
  • Parchment Paper

Ingredients

  • 2 ½ cups All-Purpose Flour, plus more for dusting
  • 1 Tbsp Ground Ginger (it sounds like a lot, but 1 Tbsp is what you’ll need)
  • 1 ½ tsp Cinnamon
  • 1 ½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Allspice
  • ½ tsp Salt
  • 6 Tbsp Unsalted Butter, softened
  • ¾ cup Dark Brown Sugar
  • 1 Large Egg
  • ½ cup Molasses
  • 2 tsp Pure Vanilla Extract
  • Toppings for decorating cookies like icing, sprinkles, or mini M&Ms.

Instructions

  • In a medium mixing bowl, whisk together flour, ground ginger, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
  • Using a standing mixer or hand mixer, beat butter, sugar, and egg together until smooth.
  • Add molasses and vanilla and mix on medium until well blended.
  • Add dry ingredients in two increments, mixing on low between each addition, until evenly combined.
  • Divide dough in half (this makes it easier to roll out later) and wrap in plastic wrap.
  • Refrigerate dough for at least 2 hours and up to 24 hours.
  • When ready to bake, heat oven to 350 degrees F.
  • Spray a sheet pan with nonstick cooking spray (or use parchment paper or a Silpat Baking Mat).
  • Dust a work surface lightly with flour and roll dough out to about ¼ inch thick. (Note: If the dough feels sticky, gently knead a bit more flour into the dough as you work until it easily rolls out.)
  • Cut into shapes and transfer to sheet pan.
  • If using M&Ms as decoration, press them into the cookies.
  • Bake until cookies are set, 10 to 12 minutes. (Note: If the cookies start to darken around the edges, take them out of the oven immediately; that’s a good sign they are done.)
  • Transfer to a wire rack to cool completely. Decorate as you’d like!

Notes

These cookies will keep at room temperature for 2 to 3 days. After 3 days, they will still be good, but will start to soften and lose their crisp texture.
Gingerbread cookies freeze well. Bake them as directed and cool completely. Transfer to a zip-top plastic bag and freeze for up to 3 months. Bring to room temperature and then decorate as you’d like.

Nutrition

Calories: 80kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 99mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Calcium: 24mg | Iron: 1mg