Introduction

These easy gingerbread cookies are a delightful treat perfect for the holiday season or any time you crave a warmly spiced snack. Soft and slightly chewy, they come together quickly with simple ingredients and can be decorated to suit any occasion.

A white plate with a thin blue rim holds ten gingerbread cookies shaped like small people. Each cookie has simple white icing details—a few small dots or thin lines representing eyes and buttons—on top of their light brown, slightly textured surface. The plate is set on a white marbled texture, and colorful felt ball garlands in red, yellow, pink, blue, purple, and green are partly visible around the edges of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup white whole wheat flour (or half all-purpose and half whole wheat flour)
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice (or ground cloves)
⅛ teaspoon salt
¼ cup unsalted butter (softened at room temperature)
2 tablespoons milk
2 tablespoons maple syrup
1 tablespoon molasses
Sprinkles, raisins, chocolate chips, icing (optional)

Instructions

Step 1: Place all ingredients into a bowl and use your hand to mix together to form a dough. Be gentle but thorough to incorporate the butter evenly.
Step 2: If the dough feels too dry after mixing, add another tablespoon of milk carefully. The dough is ready when it holds together in a ball without sticking excessively.
Step 3: Shape the dough into a flattened disc. Optionally, wrap it in plastic wrap and refrigerate for about 10 minutes to reduce stickiness when rolling.
Step 4: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 5: Roll the dough to about ¼-inch thickness between two pieces of parchment or plastic wrap. If skipping chilling, use parchment paper to prevent sticking.
Step 6: Cut out shapes using cookie cutters and transfer them carefully to the prepared baking sheets.
Step 7: Bake for 8 to 10 minutes until lightly browned around the edges. Watch closely after 8 minutes, as edges brown quickly; 9 minutes is usually perfect.
Step 8: Let the cookies cool on the baking sheet for a minute before moving them to a wire rack to cool completely.
Step 9: If desired, decorate with icing using a small butter knife or paintbrush, and add sprinkles or other decorations before the icing dries.

Tips & Variations

For a softer cookie, try using all-purpose flour instead of whole wheat flour.
Molasses can be replaced with dark corn syrup if needed, though the flavor will be less robust.
Chilling the dough helps with easier rolling and cleaner cuts but can be skipped if short on time.
Add a pinch of nutmeg or cloves for extra warmth in the spice blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate and allow to come to room temperature before serving. Reheat briefly in the microwave if you prefer them warm.

How to Serve

A white plate with a blue rim holds ten gingerbread cookies shaped like little people. Each cookie is brown with a slightly rough texture and decorated with simple white icing: some with three dots down the center, others with a single line or a line with dots. The plate is placed on a white marbled surface and the cookies are arranged in a slightly overlapping way but mostly spread out. No other items are visible in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, using all-purpose flour will result in a lighter texture, while white whole wheat adds more fiber and a slightly nuttier flavor.

How can I keep my gingerbread cookies from spreading too much?

Make sure the dough is well chilled before rolling and cutting, and avoid adding too much extra liquid. Baking sheets should be cooled as well to prevent spreading during baking.