Nothing says holiday baking season quite like the warm, spiced scent of gingerbread filling your kitchen. Whether you’re making classic gingerbread men, a stunning gingerbread house, or soft, chewy cookies, it all starts with one thing — perfectly made gingerbread dough.
This guide walks you through exactly how to make gingerbread dough from scratch — easy, aromatic, and ready for your favorite holiday shapes.
Step 1: Gather Your Ingredients
To make soft and flavorful gingerbread dough, you’ll need pantry staples plus a few festive spices.
Here’s what you’ll need:
- 3 cups all-purpose flour
- 3/4 cup molasses (dark or mild)
- 1/2 cup brown sugar (packed)
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Pro Tip: Use dark molasses for deep flavor, or mild molasses for a lighter, sweeter cookie.
Step 2: Cream the Butter and Sugar
Start by creaming together the butter and brown sugar until it’s light and fluffy. This step is key to giving your dough a soft texture and rich flavor.
- Use an electric mixer on medium speed.
- Add the egg and molasses once the mixture is smooth.
- Beat until everything is well combined — it should look silky and slightly dark from the molasses.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together all your dry ingredients — flour, baking soda, salt, and spices.
- Sift if you can — it helps keep the dough light.
- Gradually add the dry mix into the wet mixture, stirring on low speed.
- Mix until the dough just comes together — don’t overwork it!
The dough will feel a bit firm but pliable, with that signature gingerbread scent.
Step 4: Chill the Dough
This is one of the most important steps — chilling helps the dough firm up and keeps your cookies from spreading while baking.
Here’s how to do it:
- Divide the dough into two equal portions.
- Flatten each into a disc.
- Wrap in plastic wrap and refrigerate for at least 1–2 hours, or overnight for best flavor.
The chilling time allows the spices to meld beautifully and the dough to roll out smoothly later.
Step 5: Roll, Cut, and Bake
Once chilled, it’s time for the fun part — rolling and cutting your shapes!
- Lightly flour your work surface.
- Roll out one dough disc at a time to about 1/4-inch thick.
- Cut into shapes using cookie cutters (gingerbread men, snowflakes, trees — whatever you love!).
- Transfer cookies to a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, depending on the size of your cookies.
Let the cookies cool before decorating or building your gingerbread house.
Step 6: Store or Use Immediately
If you’re not ready to bake right away, you can store your gingerbread dough for later:
- Refrigerator: Up to 5 days, tightly wrapped.
- Freezer: Up to 3 months — thaw in the fridge before rolling out.
This makes it perfect for prepping ahead of the holidays.
Final Tips for Perfect Gingerbread Dough
- Don’t skip chilling. It makes all the difference in texture and shape.
- Adjust spices to your liking — add extra ginger for zing or more cinnamon for warmth.
- Roll evenly for uniform baking.
- Use parchment paper to prevent sticking and make cleanup easy.
Sweet Takeaway
And there you have it — homemade gingerbread dough that’s perfectly spiced, easy to roll, and ready for any holiday creation. Whether you’re baking cookies for Santa or crafting a full gingerbread village, this dough will make your kitchen smell like pure Christmas joy.
✨ Save this recipe for later and make your holidays extra sweet! ✨
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