Gingerbread Spiced Dough (Printable version)

Fragrant dough infused with ginger, cinnamon, and molasses, ideal for classic spiced holiday baking.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulfured molasses
12 - 1 teaspoon vanilla extract

# Directions:

01 - Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl; set aside.
02 - Beat butter and dark brown sugar in a large bowl until light and fluffy.
03 - Add egg, molasses, and vanilla extract to the butter mixture and beat until fully combined.
04 - Gradually blend in dry ingredients at low speed until a soft dough forms.
05 - Divide dough in half, shape into disks, wrap in plastic film, and refrigerate for at least 1 hour until firm.
06 - Set oven to 350°F and line baking sheets with parchment paper.
07 - Roll dough on a lightly floured surface to 1/4 inch thickness and cut into desired shapes with cookie cutters.
08 - Place cut shapes on prepared sheets, spacing approximately 1 inch apart.
09 - Bake for 8 to 10 minutes until edges are set; cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.

# Expert advice:

01 -
  • The warm spices blend so beautifully it feels like a festive hug in every bite
  • It’s forgiving whether you’re a baking novice or a seasoned pro, making it an instant favorite in my kitchen
02 -
  • Softening your butter just right is key; too warm and the dough gets sticky, too cold and it won’t mix smoothly
  • Chilling the dough isn’t just pause time - it deepens the spice flavors and makes rolling manageable
03 -
  • Use dark molasses for the richest flavor; light molasses just won’t deliver quite the same depth
  • Allowing the dough to rest overnight really lets the spices harmonize better—worth the wait every time

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