Home » Recipes
By Meredith Edwards | Published | 129 Comments
You are going to love this gingerbread cookies recipe because it makes a really soft cookie! It’s packed with flavor from the cinnamon, cloves, and ginger. And I really like how dense the cookie is – no icing needed. (Unless you want to.)
Table of Contents
Why I Love These Cookies
When I think of gingerbread cookies I think of a cookie that is rich in spices like ginger snaps. And honestly, in the past, I’ve felt like many gingerbread men have too strong of a flavor. So when I created this recipe by merging my favorite sugar cookie cut-outs with an all-time favorite molasses cake – I found the best gingerbread cookie recipe!
- This gingerbread cookies recipe does not produce your typical snappy crunch gingerbread that makes for sturdy walls in a decorated house. Instead, they are slightly crunchy on the outside and soft and moist on the inside – just as I prefer a cookie to be. (They are as delicious as these old fashioned chewy molasses cookies.)
- The spice is there, but not overpowering. My kids love them! They are also not overly sweet, so the icing would pair nicely.
- The most unique thing about these cookies? Absolutely no butter or shortening needed. The secret is in the unique blending of canola oil and blackstrap molasses.
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
Ingredients
These cookies are rather simple with only 10 ingredients. Most of the ingredients you probably have on hand. There are a few unique additions that are key to this recipe.
- Blackstrap Molasses – Blackstrap has a stronger flavor than regular un-sulfured molasses. No shortcuts here, get the blackstrap molasses.
- Dark Brown Sugar – Make sure to use this type of brown sugar as it has more moisture because of the additional molasses. It also has a bit of a caramel flavor which adds to the cookies.
- Canola Oil – Similar to vegetable oil, I prefer using canola because it’s lower in saturated fat and blends well with the sugar.
How to Make The Best Gingerbread Cookies (VIDEO)
Step by Step Tutorial
- Mix together the oil, brown sugar, and molasses. The consistency will be like shiny wet sugar. Mix in your eggs one at a time. The batter will start to become smooth.
- In a separate bowl, whisk together the flour, cinnamon, ground ginger, ground cloves, baking soda, and salt. Add this flour mixer to the batter and stir well.
- The dough will be very sticky. Place on a heavily floured surface and knead with your hands. Add more flour a little at a time until it is no longer sticky.
- Refrigerate the dough in plastic wrap for at least 3 hours or overnight.
5. When ready, roll the cold dough 1/4 inch thick on a floured surface and cut out your gingerbread men. Place the men on a lightly greased cookie sheet.
6. Bake the men in a preheated 350˚ oven for 8 minutes or until they are puffed up and showing tiny cracks at the surface. Allow them to cool for a few minutes before removing them to a cooling rack.
How to Decorate
These cookies are delicious right out of the oven! However, if you have something fancier in mind to pair with your other Christmas cookies, here are my two suggestions.
- Powdered Sugar – I like to sprinkle mine with a little powdered sugar while they are still warm.
- Vanilla Icing – Spread or decorate using icing.
Recipe Notes
What kind of molasses do you use for gingerbread cookies?
Using blackstrap gives a more robust flavor to the cookies. Because it is more concentrated we suggest using it for this recipe to bring out the bold flavors.
Why are my gingerbread cookies spreading?
If your dough is not fully chilled, it can alter your finished product. For this recipe we recommend chilling at least 3 hours, but overnight is best.
Do you decorate gingerbread cookies before or after baking?
The cookies need to be cool before adding any icing. If it’s added when the cookie is warm the icing will melt and you won’t have those nice tight white lines on your gingerbread men
More Cookies for Christmas
- How To Make The Best Sugar Cookie : Easy Sugar Cookies Recipe
- Lemon Tea Cookie Recipe
- Grandma’s Brickle Cookies
- Honey Cut-Out Cookies with Honey Icing
- Peanut Butter No Bake Oatmeal Cookies
Created by: Lynette Rice
The Best Gingerbread Cookies Recipe
Course Dessert
Cuisine American
Prep Time 3 hours hours 20 minutes minutes
Cook Time 8 minutes minutes
Servings 24
24
Soft gingerbread cookies that hold their shape after being baked. Decorate with powdered sugar, icing, or leave plain. These dense cookies are packed with flavor and will soon be your favorite!
Ingredients
For Cookies
- 2/3 cup canola oil
- 1/4 cup blackstrap molasses
- 1 cup dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Whisk together the flour, spices, soda and salt. Set aside.
Using a mixer, mix the oil, molasses and brown sugar together. Then, using the same wet bowl, mix in the eggs, one at a time.
Next, slowly stir in your bowl of the flour mixture into the mixer bowl of wet ingredients. Add one cup at a time to make it easy for you.
The dough will still be quite sticky. Place the dough onto a heavily floured surface and with floured hands, work in more flour with your hands until the dough is no longer sticky.
Wrap the dough in plastic wrap and refrigerate for at least 3 hours but it’s best to leave in refrigerator overnight.
Preheat oven to 350˚ F. On a lightly floured surface, roll out dough 1/4 inch thick and cut out! Bake for 8 minutes on ungreased cookie sheets until just starting to crack. Let cool for 2 minutes before removing from cookie sheet.
Video
Notes
Blackstrap Molasses: Using blackstrap gives a more robust flavor to the cookies. Because it is more concentrated we suggest using it for this recipe to bring out the bold flavors.
Keeping cookies from spreading: Make sure to fully chill the dough before rolling out and cutting. If your cookies start to spread too much, it’s because they were not chilled long enough. To help with this, chill the dough overnight. Also, chill the dough in the refrigerator in between batches of rolling out.
Optional Decorating: Sprinkle with powdered sugar while warm. Let fully cool before decorating with icing.
Nutrition
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 104mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
Did you create this?
Share it on Instagram and follow us on Pinterest for more Cleverly Simple recipes.
Short on time but love dessert?
Four simpleMAKE AHEADdessert recipesin your inbox.
Created by Meredith Edwards
Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice.
Reader Interactions
Fran Marshall saysOne of our favorite recipes.
How Can I use this recipe for gingerbread house.
Thank you
Reply
- Meredith says
Hi Fran!
Thank you! This recipe makes a softer cookie, which might not work for the frame of a house. However, you can always try. I’ve never attempted it!Reply
- mary says
I’m just about to make these and I don’t have blackstrap only regular molasses. I do use the same measurements of the blackstrap or I more of my reg molasses? thank you
Reply
- Meredith says
Hi Mary!
You can sub regular molasses for blackstrap and use the same amount! However, it will alter the flavor of these cookie since blackstrap has a richer, more bitter flavor.
Reply
Leave A Reply!
Comments & Reviews
« Older Comments
