Homemade Gingerbread Dough
This gingerbread dough is perfect for cutting out cookies, building a gingerbread house, or shaping into classic gingerbread men. The dough stays tender after chilling and bakes into lightly crisp edges with a chewy center.
Instructions
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In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg; set aside.
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Using a stand mixer with the paddle attachment, cream the butter and brown sugar until light and fluffy.
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Add the egg and molasses to the butter mixture and continue mixing until fully combined.
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Gradually add the flour‑spice mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.
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Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least one hour.
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When ready, roll the chilled dough to about 1/4 inch thickness and cut into desired shapes.
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Place the cut‑out cookies on a baking sheet and bake at 350°F for approximately 14 minutes, or until the edges are set.
Tips
Chill the dough thoroughly; it prevents spreading and makes rolling easier. For a crispier edge, let the cookies bake a minute longer.
Video
“Gingerbread Recipe: How to Make Gingerbread Dough from Cookies Cupcakes and Cardio” by Cookies Cupcakes and Cardio, watch on YouTube.
About this recipe
The dough combines all‑purpose flour with aromatic spices like ginger, cinnamon, cloves, and nutmeg, balanced by sweet brown sugar and rich molasses. After a quick chill, it rolls out easily to a quarter‑inch thickness for precise cutting. Serve the baked cookies plain, dusted with powdered sugar, or use them as the foundation for a festive gingerbread castle cake.
The recipe yields enough dough for multiple batches of cookies or a full gingerbread structure. Keep any unused portions wrapped tightly and refrigerated for up to a week, or freeze for longer storage.
