Nothing quite beats the warm, spicy scent of freshly baked gingerbread cookies filling your kitchen. This Gingerbread Cookies Recipe is a classic that’s both nostalgic and comforting, bringing a little extra joy to your cookie jar and your heart.
Jump to:
Why You'll Love This Recipe
I've tried loads of gingerbread recipes over the years, but this one hits the sweet spot every time. It’s got just the right balance of spices, a soft yet sturdy texture, and that molasses depth that makes these cookies truly special. Once you try making them, I bet you'll want to bake these every holiday season.
- Perfect Spice Blend: This recipe combines ginger, cinnamon, cloves, and a touch of salt to create a warm, balanced flavor without overpowering sweetness.
- Molasses Magic: Using unsulphured molasses gives these cookies that deep, rich taste and chewy texture that's just irresistible.
- Easy to Roll and Cut: The dough firms up nicely in the fridge, making cookie-cutting a smooth, frustration-free process.
- Decorating Fun: These cookies are perfect for all your creative icing and sprinkle ideas—the perfect treat for a cookie decorating party.
Ingredients & Why They Work
Every ingredient in this Gingerbread Cookies Recipe plays a star role—fluffy butter and molasses give you texture and sweetness, while the mix of spices lifts the flavor to that classic gingerbread magic you’re craving.
- All-purpose flour: Unbleached is my favorite for a clean, neutral base that lets the spices shine.
- Ground ginger: The key player in gingerbread—fresh is ideal if you can find it, but ground works just fine.
- Ground cinnamon: Adds warmth and depth, rounding out the ginger’s bright spiciness.
- Baking soda: Gives the cookies just a little lift so they aren’t too dense.
- Ground cloves: A small pinch brings an aromatic kick without overpowering the mix.
- Fine sea salt: Balances sweetness and enhances all those warm spices.
- Unsalted butter: Room temperature for easy mixing and a tender crumb.
- Light brown sugar: Its molasses content adds moisture and caramel notes to the cookies.
- Unsulphured molasses: The secret ingredient that makes these cookies rich, dark, and chewy.
- Large egg: Helps bind the dough and adds structure.
Make It Your Way
I like to shake things up sometimes by swapping out a bit of the molasses for honey, which gives the cookies a milder sweetness and softer texture. Or, if you’re feeling festive, a sprinkle of ground nutmeg or cardamom can add a lovely twist.
- Variation: For a gluten-free option, try using a 1:1 gluten-free baking flour—you'll want to chill the dough a bit longer to firm up properly before cutting.
- Dietary Switch: Swap butter for coconut oil to give the cookies a subtle tropical note and make them dairy-free.
- Extra Spice: Add a pinch of fresh grated ginger or extra ground ginger if you like that spicy bite.
Step-by-Step: How I Make Gingerbread Cookies Recipe
Step 1: Sift and Spice
Start by sifting together the flour, ground ginger, cinnamon, baking soda, cloves, and sea salt in a medium bowl. I like sifting because it helps mix those spices evenly and prevents any lumps in the dough—plus, it aerates the flour for a lighter cookie.
Step 2: Cream Butter and Sugar
Using an electric mixer, beat the softened butter, brown sugar, and molasses on medium-high until the mixture is light and fluffy—this usually takes about 2-3 minutes. This step is key because it builds the base for tender, flavorful cookies. Then, add the egg and mix it in well.
Step 3: Combine and Chill the Dough
Beat the dry ingredients into the wet mix on medium-low until just combined. The dough will be soft and a bit sticky. Scoop it onto a floured surface, dust with a little more flour if needed, and shape into three disks. Wrap them in plastic wrap and chill for at least an hour. I’ve found chilling really helps with rolling out the dough evenly and makes your cookie cutters glide smoothly.
Step 4: Roll, Cut, and Bake
Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out one disk on a floured surface to about ¼-inch thickness. Use your favorite 4 to 5-inch cookie cutters to cut shapes, placing them at least an inch apart on your sheet. Bake for 9-10 minutes, just until the edges barely brown—this is where you choose your texture preference. I love a softer cookie, so I pull them out right at the edge.
Let the cookies cool on a wire rack before decorating or storing. Repeat with remaining dough, remembering to re-chill scraps before rerolling to keep the dough manageable.
Top Tip
From my years of cookie baking, a few little tricks make all the difference to your gingerbread cookies. These tips will help you avoid frustration and bake cookies you’re proud to serve.
- Dough Chill Time: Don’t skip chilling the dough! It makes rolling and cutting so much easier and helps cookies keep their shape.
- Flour Your Surface Generously: Keep flour on hand to dust your rolling pin and surface so the dough doesn’t stick and tears.
- Don’t Overbake: Cookies continue to firm up as they cool, so take them out just as the edges turn a delicate brown to keep them tender inside.
- Re-Roll Scraps Carefully: Chill any leftover dough scraps before rolling again to prevent tough cookies.
How to Serve Gingerbread Cookies Recipe
Garnishes
I usually keep things classic with some simple royal icing—just powdered sugar, a splash of milk, and vanilla extract. Sometimes I’ll add colorful sprinkles or edible glitter to brighten things up, especially for holiday parties. I love using piping bags with tiny tips for detailed decorations—fun and satisfying!
Side Dishes
Pair your gingerbread cookies with a warm cup of spiced tea, hot cocoa, or even a dollop of whipped cream with fresh fruit on the side. When I serve these at gatherings, I also bring out some cinnamon-spiced apple cider—it’s a cozy classic that everyone loves.
Creative Ways to Present
For special occasions, I’ve arranged gingerbread cookies on festive platters lined with evergreen sprigs or holiday ribbon. Decorating them as gifts with cellophane wrapping and tied with twine adds a personal touch that family and friends really appreciate.
Make Ahead and Storage
Storing Leftovers
Once decorated and completely dry, store your gingerbread cookies in an airtight container at room temperature. I find they stay fresh for up to a week without losing their chewy texture or flavor, perfect if you want to bake early and enjoy them slowly.
Freezing
If you want to make these ahead, the dough freezes beautifully. Just wrap each disk tightly in plastic wrap and place in a freezer bag. When you’re ready, thaw overnight in the fridge before rolling and cutting. You can also freeze baked cookies in airtight containers with parchment layers for up to 3 months.
Reheating
Leftover cookies are best enjoyed at room temperature, but if you want a freshly baked warmth, pop them in a 300°F oven for about 5 minutes—just enough to soften without drying them out. I avoid microwaving since it can make them too soft or chewy.
Frequently Asked Questions:
You can, but the flavor will be a bit stronger and more bitter. Unsulphured molasses is milder and has a sweeter, more balanced taste that complements the spices well.
Make sure your dough is well chilled before rolling and cutting. Also, use parchment paper or silicone liners when baking to prevent spreading. Avoid over-softening the butter when mixing.
Absolutely! Once the cookies are completely cooled, you can decorate them with royal icing. Let the icing dry and harden for several hours or overnight before storing to avoid smudging.
Store decorated cookies in an airtight container with layers of parchment paper between them. Keep them at room temperature, away from heat or humidity, to maintain their texture and decoration quality.
Final Thoughts
Making these gingerbread cookies has become one of my favorite seasonal rituals—it's the smell, the taste, and the joy of decorating that makes it so special. I hope this Gingerbread Cookies Recipe feels just as approachable and rewarding for you. Give it a try, and I promise you’ll have delicious cookies that bring smiles and memories around your table.
Print
Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic gingerbread cookies recipe yields soft, flavorful cookies perfect for holiday decorating and festive celebrations. Made with warm spices like ginger, cinnamon, and cloves, these cookies are sweetened with molasses and brown sugar for a rich, traditional taste. Ideal for a family baking activity and decorated with homemade icing for a fun finishing touch.
Ingredients
For the Gingerbread Cookies:
- 2 ⅓ cups unbleached all-purpose flour
- 2 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, room temperature
- ½ cup packed light brown sugar
- ½ cup unsulphured molasses, or dark molasses
- 1 large egg, room temperature
- 2 cups powdered sugar
- 2-3 tablespoon milk
- ¼ teaspoon vanilla extract
For the Icing:
Instructions
- Mix Dry Ingredients: Sift flour, ground ginger, ground cinnamon, baking soda, ground cloves, and fine sea salt into a medium bowl to combine all the dry components evenly.
- Cream Butter and Sugars: In a separate bowl, use an electric mixer to beat together the room temperature unsalted butter, light brown sugar, and molasses until the mixture becomes light and fluffy, about 2 to 3 minutes at medium-high speed. Then, add the large egg and beat for one more minute until fully incorporated.
- Add Dry Ingredients to Wet: Gradually beat the flour mixture into the butter mixture on medium-low speed until combined. The resulting dough should be soft and moist.
- Chill the Dough: Transfer the dough onto a well-floured surface. If sticky, sprinkle flour over the top to make it easier to handle. Divide the dough into three equal pieces, flatten each into a disk, wrap each disk individually in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees Fahrenheit and position a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner to prevent sticking.
- Roll and Cut Dough: On a floured surface, roll out one chilled dough disk to ¼-inch thickness, turning frequently to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out gingerbread shapes. Gather scraps, wrap them, and chill for re-rolling as needed.
- Bake the Cookies: Place cut cookies on the baking sheet, spacing them at least 1 inch apart. Bake until edges just begin to turn brown, about 10 minutes. Remove and transfer cookies to cooling racks. Avoid overbaking to keep cookies soft.
- Repeat Rolling and Baking: Repeat the rolling, cutting, and baking process with remaining dough disks.
- Prepare Icing: In a medium bowl, mix powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar to thicken or milk to thin. Transfer icing to a piping bag or squeeze bottle for decorating.
- Decorate and Set Icing: Once cookies have cooled, decorate with icing and optional sprinkles. Allow icing to set and harden before storing cookies in an airtight container at room temperature for up to one week.
Notes
- For firmer dough easier to handle, chill the dough disks longer than 1 hour, up to 24 hours.
- Use different sizes and shapes of cookie cutters to create variety.
- To keep cookies soft, avoid overbaking and watch closely in the last minutes of baking.
- Decorate gingerbread cookies with icing and festive sprinkles for holiday parties or gifting.
- If you don’t have molasses, dark corn syrup can be substituted but flavor may vary slightly.
- Piping bags with small round tips work best for detailed icing designs.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Leave a Reply