Galletas de Jengibre (Gingerbread cookies) are spiced cookies made with ginger, molasses, and brown sugar, often cut into decorative shapes like the classic gingerbread man for holidays.
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They are known for their distinctive dark color and strong, spicy flavor, and can be baked to be soft and chewy or crisp and sturdy.
This Galletas de Jengibre recipe is one of our family's Christmas favorites-easy to make and full of cozy holiday flavor.
If you love the taste of molasses like we do, you'll enjoy how soft, chewy, and perfectly spiced these cookies are. Give it a try-we're sure you'll love it just as much as we do!
Ingredients You'll Need
Note: See the recipe card for quantities.
- All-Purpose Flour: Provides structure and a tender crumb for the cookies.
- Dark Brown Sugar: Adds sweetness, moisture, and a hint of molasses flavor.
- Ground Cinnamon, Ginger, and Cloves: Create the warm, classic holiday spice blend that defines traditional gingerbread flavor.
- Baking Soda: Helps the cookies rise slightly, giving them a soft, chewy texture.
- Kosher Salt: Balances sweetness and enhances the flavor of the spices.
- Unsalted Butter: Adds richness and keeps the cookies soft and flavorful.
- Molasses: Deepens the flavor and color while giving the cookies their signature chewiness.
- Milk: Helps bind the ingredients and softens the dough, making it easier to roll.
How to Make Galletas de Jengibre
Note: Full instructions are provided in the recipe card below.
Combine flour, brown sugar, cinnamon, ginger, baking soda, nutmeg, allspice, cloves, and salt in a food processor; blend 10 seconds.
Add the pieces of softened butter, molasses, and milk; process for about 20 seconds until a soft dough forms.
Lightly spray the counter with baking spray, transfer the dough, and knead for about 20 seconds until smooth.
Divide into 2 disks, wrap tightly, and chill 1 hour (or up to 24 hours).
Preheat oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
Roll one disk between plastic wrap or parchment to ¼-inch thickness; cut cookies with a 3½-inch cutter.
Arrange cookies ¾ inch apart on prepared sheets and reroll scraps as needed.
Bake 9-11 minutes, rotating sheets halfway through, until puffed and just set.
Cool on sheets for 10 minutes, then transfer to a rack to cool completely before decorating.
Hint: Roll the dough evenly to ¼ inch and remove the cookies as soon as the edges set - this keeps them soft, chewy, and perfectly tender.
Storage, Make Ahead, & Freezing
Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days, placing parchment or wax paper between layers to prevent sticking.
Make Ahead: Prepare the dough up to 1 day in advance. Wrap each disk tightly in plastic wrap and refrigerate until ready to roll and bake.
Freezing: Freeze unbaked dough disks for up to 3 months; thaw overnight in the refrigerator before rolling and cutting. Baked cookies can also be frozen for up to 1 month-layer them between parchment sheets in a sealed container and let them come to room temperature before decorating or serving.
Camila's Tips & Variations
- Roll the dough evenly to ¼ inch thick for consistent baking and soft, chewy centers.
- Remove the cookies as soon as the edges set - they'll finish baking on the sheet for perfect texture.
- Add a pinch of black pepper for a subtle spicy kick.
- Substitute the molasses with orange juice and add the zest of 1 orange for a lighter, citrusy flavor.
- Decorate with royal icing or sprinkle with coarse sugar before baking for a festive touch.
Frequently Asked Questions
Why are my cookies tough?
Overbaking or adding too much flour can make the cookies dry and firm. Roll the dough evenly to ¼ inch and remove from the oven as soon as the edges set.
Why is my dough sticky?
The melted butter may have been too warm. Let it cool completely before mixing, and chill the dough for at least 1 hour before rolling.
Can I reroll the dough scraps?
Yes! Since the dough is rolled between parchment sheets without extra flour, you can reroll the scraps as many times as needed without toughening the cookies.
How do I keep the cookies soft after baking?
Store them in an airtight container with parchment between layers and a slice of bread or apple to maintain moisture.
🎄Love this Galletas de Jengibre recipe?
Then you'll want to try my Gingerbread Cookie Recipe with Orange-a cozy twist inspired by the traditional Paraguayan Torta de Miel Negra, a classic dessert known for its warm spices and hint of orange zest.
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Recipe
Galletas de Jengibre
Equipment
- Mixing spatula or spoon
- Baking sheets (2 rimmed)
- Cookie cutter (about 3½ inches)
Ingredients
- 425 grams all-purpose flour
- 150 grams dark brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground dry ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspicee
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 12 tablespoons unsalted butter, cut into chunks , softened but still cool to the touch
- ¾ cup unsulphured molasses (such as Grandma's brand)
- 1 tablespoon milk
- 1 tablespoon vanilla extract
Instructions
- In a food processor, combine the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking soda, cloves, and salt. Process for about 10 seconds until evenly mixed.
- Add the softened butter, molasses, vanilla extract, and milk, then process until a soft dough forms and no streaks of flour remain, about 20 seconds. Scrape down the sides of the bowl as needed.
- Lightly spray your counter with baking spray containing flour. Transfer the dough to the counter and knead briefly -about 20 seconds -until it comes together into a smooth, cohesive ball.
- Divide the dough into 2 equal portions and shape each into a 5-inch disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Adjust the oven racks to the upper-middle and lower-middle positions, preheat the oven to 350°F (180°C), and line two rimmed baking sheets with parchment paper.
- Working with one disk at a time (keeping the other chilled), roll the dough between two large sheets of plastic wrap or parchment paper to about ¼ inch thickness.
- Peel off the top sheet and use a 3½-inch cookie cutter to cut out shapes. Remove the excess dough around the cookies and place them ¾ inch apart on the prepared baking sheets. Gather and re-roll the scraps as needed.
- Note: If all the cookies don't fit in one batch, let the baking sheets cool completely before baking the next round.
- Bake the cookies for 9 to 11 minutes, rotating and switching the sheets halfway through, until the cookies are puffed and just set around the edges.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. Decorate as desired before serving.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
