Soft and Chewy Gingerbread Cookies

One of the things I wanted to do this holiday season was to bake cookies.  I have never made gingerbread cookies and wanted to give it a try.  I found a recipe online that I promised fluffy, tasty cookies.  However, when I tasted the dough, it didn’t make me excited to bake it.  I added a bit more vanilla and brown sugar to get the recipe that I am sharing below.  When the cookies came out of the oven, my kitchen smelt amazing! I recommend you give this recipe a try.

Whether you are looking for a cute gift for co-workers or are participating in a cookie exchange, these gingerbread cookies are perfect for the occasion.



  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 Tbsp ground ginger
  • 1/2 Tbsp ground cinnamon
  • 1/4 tsp ground cloves
  • 6 Tbsp unsalted butter, room tempature
  • 1 3/4 cup dark brown sugar
  • 1 large egg (let bring to room temperature for at least 30 minutes before using)
  • 1/2 cup molasses (unsulphured is best, DO NOT use blackstrap)
  • 4 tsp vanilla
  • 1 tsp finely grated lemon zest (optional)


Step 1: Preheat the oven to 375 F (go to 325 F if you are going to be using a dark pan)

Step 2: Whisk the flour, salt, and spices together in a bowl and set aside.

Step 3: In the bowl of the stand mixer, cream the butter and brown sugar until they have just come together (we don’t want them too light and fluffy)

Step 4: Add the egg and mix until well incorporated

Step 5: Add the molasses, vanilla, and lemon zest (if using); Mix until well incorporated

Step 6: Slowly mix in the flour mixture until your dough forms

Step 7: Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment paper lined baking sheet for 8 to 9 minutes.

Note: If you are not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it.  Before using, bring the dough back to room temperature.


I cut my dough into mini gingerbread houses using the adorable Hearth & Hand house cookie cutters from Target.  I then decorated them with royal icing.  I used royal icing because it dries firmly and will not roll off of the cookie.  I then packaged them into small plastic bags.  I finished off the look with a few pinches of shaved coconut and a silk bow.  Such a great gift idea! P.S. My co-workers loved them!