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Why You’ll Love This Recipe
I have a soft spot for gingerbread cookies, but during the holiday season I love playing with subtle flavor twists to make each batch feel new and special. These Pale Gingerbread Cookies are just that: a lighter version of traditional gingerbread, with a touch of cocoa and maple syrup that adds a gentle richness without overpowering the classic spice. They hold their shape beautifully, have just the right chew, and make the kitchen smell like a warm December morning.
This recipe is part of my holiday cutout cookie series that also includes Spiced Gingerbread Cookie Dough, Amber Gingerbread Dough, Orange Zest Gingerbread Dough, and even a few festive frostings like Cranberry Buttercream. I bake them with my daughter every year and we shape each flavor differently so we can tell them apart when it's time to decorate or gift them. Pale dough = reindeer and snowflakes in our house!
Watch how I make this recipe
Tools That Make It Easier
- Measuring Cup – Accuracy is key when balancing flour and cocoa.
- Measuring spoons – Especially for spices, so you don’t overpower the gentle balance.
- Glass mixing bowl – I like seeing the dough come together from all angles.
- Blending whisk – To evenly mix the dry ingredients before combining.
- Kitchen mixer – Saves time and my wrists when creaming butter and sugar.
- Food wrap – Essential for resting the dough in the fridge.
- Adjustable rolling pin – Ensures the dough is even for perfect baking.
- Christmas cookie cutter – We use different shapes for each gingerbread flavor.
- Parchment paper sheets – Prevents sticking and over-browning.
- Cake Spatula (optional) – For transferring delicate shapes without warping them.
What You’ll Need From Your Pantry
- 3 cups All-Purpose Flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple syrup
- ¾ cup Unsalted Butter (room temperature)
- ½ cup sugar
Before You Start: My Quick Tip
- If your dough cracks while rolling, let it rest at room temp for 10 minutes.
- Keep a little cornstarch nearby to prevent sticking without over-flouring.
- I always chill cutouts before baking – this keeps edges sharp and helps prevent spreading.
- These bake wonderfully one tray at a time in the center rack – I never double up.
- Use a cake spatula to transfer shapes to the tray without stretching them.
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Let’s Make It Together
Make the Dough
- Prep and measure all ingredients. This helps things move quickly and smoothly.
- In a glass bowl, whisk flour, cocoa, spices, salt, and baking soda until fully combined.
- In a separate bowl, whisk the egg, maple syrup, and vanilla.
- In your mixer, cream room temperature butter with sugar until light and fluffy (2-3 minutes).
- Scrape down the bowl, add in the egg mixture, and beat until smooth.
- Slowly add dry ingredients in thirds, mixing on low. The dough should be soft but not sticky.
- Divide into 2 disks, wrap in plastic, and chill for at least 1 hour. This helps the cookies keep their shape when baking.
Roll & Bake
- Preheat your oven to 350°F and line baking sheets with parchment.
- Roll out one dough disk at a time on a lightly floured surface to ¼" thickness.
- Use your favorite cutters and place cookies about 1 inch apart.
- For super clean edges, chill cut cookies for 10 minutes before baking.
- Bake for 8-10 minutes, depending on size. Centers should be soft, edges set.
- Let cookies cool on the pan for 5 minutes, then transfer to a cooling rack.
Recipe variations
- For extra chew: Add 2 tablespoon brown sugar instead of white.
- For spice lovers: Increase cinnamon to 1 ½ teaspoon and ginger to 1 ½ tsp.
- For nutty depth: Swap maple syrup with molasses and reduce cocoa slightly.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend and test dough texture before chilling.
Best Ways to Store Cut-Out Cookies with Royal Icing
Best Storage Methods
Keep sugar cookies fresh with these simple storage tips:
Room Temperature
- Use an airtight container with parchment paper between layers.
- Store in a cool, dry place, away from sunlight for up to 1 week.
- Prevent spreading with tips from How to Bake Perfect Holiday Cookies.
Refrigerator
- Seal in a container with parchment paper.
- Let icing fully dry before stacking; store for up to 2 weeks.
- Bring to room temperature for 30 minutes before serving.
Freezing
- Undecorated Cookies: Wrap and freeze for up to 3 months.
- Decorated Cookies: Ensure icing is dry, freeze in a single layer, then store with parchment paper.
- Thaw at room temperature for 1 hour before handling.
Royal Icing Storage
- Store in an airtight container at room temperature for 2 weeks or freeze for 3 months.
- Stir well before reuse. Decorating ideas: Gingerbread Cookies with Royal Icing.
Extra Freshness Tips
- Avoid humidity and strong odors like onions or garlic.
- Refresh softened undecorated cookies in a 300°F oven for 3-5 minutes.
- For gifting, wrap in cellophane bags and use decorative tins.
- Affordable packaging ideas: The Best Affordable Way to Package Homemade Cookies.
Follow these tips to keep your cookies fresh and looking beautiful for weeks!
Related Recipes You Might Love
- Spiced Gingerbread Cookie Dough – A bolder gingerbread with pepper and molasses.
- Amber Gingerbread Dough – Classic and nostalgic, just like Grandma used to make.
- Orange Zest Gingerbread Dough – Bright, citrusy, and perfect with dark chocolate drizzle.
- How to Cut Fudge into Smooth Perfect Pieces – If you’re gifting these cookies, fudge makes a perfect pairing!
Pale Gingerbread Cookies
Pale Gingerbread Cookies combine warm holiday spices with a subtle cocoa and maple twist for a lighter take on a classic favorite. Perfect for festive cutouts, these cookies hold their shape beautifully and are ideal for decorating or gifting.
Equipment
- Dredge shaker optional
- Cake Spatula optional
- Cooling rack optional
- Chop cutter optional
Ingredients
- 3 cups All-Purpose Flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon Salt
- ¾ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Maple syrup
- ¾ cup Unsalted Butter at room temperature
- ½ cup sugar
Instructions
Pale Gingerbread Cookie Dough
- Begin by measuring and preparing all the ingredients. Having everything ready ensures a smooth baking process from start to finish.
- In a glass mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking soda, and salt. Make sure the ingredients are fully combined and evenly distributed, then set the bowl aside.
- In a separate bowl, whisk together the egg, maple syrup, and vanilla extract until smooth and fully blended. Set this bowl aside for later.
- In the bowl of your kitchen mixer, add the room-temperature unsalted butter and sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
- Scrape down the sides of the bowl with a silicone spatula to ensure everything is evenly mixed. Then, add the egg and maple syrup mixture. Mix on medium speed until smooth and fully incorporated.
- Slowly add the dry ingredients to the wet mixture in thirds, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together well but not feel sticky.
- Divide the dough into two equal portions. Place each portion on a piece of food wrap, loosely wrap, and then press into flat disks. Wrap tightly and refrigerate for at least one hour. Chilling firms the dough, making it easier to roll and cut.
Baking cookies
- While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
- Remove one disk of dough from the refrigerator.
- Lightly flour your work surface and adjustable rolling pin, then roll the dough out to about ¼-inch thickness. If the dough starts to crack or becomes too soft, return it to the refrigerator to chill briefly.
- Use Christmas cookie cutters or other desired shapes to cut out cookies.
- Carefully transfer the cutouts to the prepared baking sheet, leaving about an inch of space between each cookie. For cookies that hold their shape beautifully, place the baking sheet with the cut-out cookies in the refrigerator for an additional 10 minutes before baking.
- Place the baking sheet in the preheated oven and bake for 8-10 minutes. The edges should be set, but the centers should still feel slightly soft. The cookies will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
- Repeat the rolling, cutting, chilling, and baking steps with the second disk of dough until all cookies are baked.
Nutrition
Calories: 148kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 87mgPotassium: 52mgFiber: 1gSugar: 8gVitamin A: 188IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
Gingerbread Recipes
- How to Host a Gingerbread House Decorating Party at Home
- Gingerbread Cookies with Royal Icing for Christmas Baking and Decorating
- Colored Gingerbread Cookie Dough
- Classic Gingerbread Cookie Dough – Perfect for Holiday Cutouts
- How to Make Chocolate Gingerbread Cookie Dough for Holiday Cutout
- Moist Gingerbread Bundt Cake with Warm Caramel Hidden Inside
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