Gingerbread Cookies are a holiday favorite, filled with the warm flavors of ginger, cinnamon, nutmeg, and molasses. They have slightly crisp edges, soft centers, and just the right amount of sweetness. The rich spices make every bite feel cozy, and the smell of these cookies baking in the oven is hard to resist.
This Gingerbread Cookies recipe is simple to make and perfect for baking with family during the holiday season. Whether you enjoy them plain or decorate them with icing, these cookies are a lovely addition to cookie trays, holiday gatherings, or a quiet afternoon with a cup of tea.
Table of Contents
Gingerbread Cookies Ingredients
- All-purpose flour: 3 cups (375 g), forms the base of the cookies and gives them structure.
- Unsalted butter: ¾ cup (170 g), softened, adds richness and helps create a tender texture.
- Brown sugar: ¾ cup (150 g), sweetens the cookies and adds a hint of caramel flavor.
- Molasses: ½ cup (120 ml), gives gingerbread cookies their classic deep color, rich flavor, and soft texture.
- Egg: 1 large egg, binds the ingredients together and adds moisture.
- Ground ginger: 2 teaspoons, provides the signature warm, spicy flavor.
- Ground cinnamon: 2 teaspoons, adds sweetness and warmth.
- Ground cloves: ½ teaspoon, brings a subtle, aromatic spice.
- Baking soda: 1 teaspoon, helps the cookies rise and spread.
- Salt: ½ teaspoon, balances the sweetness and enhances the spices.
- Vanilla extract: 1 teaspoon, adds a touch of sweetness and rounds out the flavor.
How to Make Gingerbread Cookies
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt until well combined.
2. Cream the butter and sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until smooth.
3. Make the dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Cover the dough and refrigerate for at least 1 hour to make it easier to roll out.
4. Roll and cut the cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Roll the chilled dough on a lightly floured surface to about ¼-inch thickness, then cut into your favorite shapes.
5. Bake the cookies
Place the cookies on the prepared baking sheets, leaving a little space between them. Bake for 8–10 minutes, depending on their size, until the edges are set.
6. Cool and decorate
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once completely cool, decorate with icing if desired, and enjoy!
Why You’ll Love This Recipe
- Soft and flavorful: Molasses adds a rich taste, beautiful color, and a tender texture.
- Fun to decorate: Use your favorite cookie cutters and icing to create festive shapes with family or friends.
- Easy to make ahead: The dough can be prepared in advance and chilled until you’re ready to bake.
- Perfect for sharing: These gingerbread cookies are lovely for holiday parties, cookie exchanges, or enjoying at home with a warm cup of tea or coffee.
Tips and Shortcuts
- Chill the dough: Refrigerate the dough for at least 1 hour to make rolling and cutting easier and help the cookies hold their shape.
- Avoid overbaking: Remove the cookies when the edges are set but the centers are still slightly soft. They will firm up as they cool.
- Roll the dough evenly: Aim for about ¼-inch thickness so the cookies bake evenly.
- Make the dough ahead: Prepare it a day in advance and keep it covered in the refrigerator until you’re ready to bake.
What to Serve with Gingerbread Cookies
Gingerbread cookies are a holiday favorite, especially when served with hot chocolate or a warm cup of spiced tea. For a festive dessert table, arrange them alongside Christmas sugar cookies and chocolate brownies. They’re also fun to decorate with the kids and package in little boxes as homemade gifts for friends and neighbors.
Frequently Asked Questions
Can I make gingerbread cookie dough ahead of time ?
Yes! Prepare the dough up to 2–3 days in advance, wrap it tightly, and store it in the refrigerator until you’re ready to bake.
How do I keep gingerbread cookies from becoming hard ?
Avoid adding too much flour and baking the cookies for too long. Remove them when the edges are set and let them finish firming up on the baking sheet.
Can I make gingerbread cookies without a cookie cutter ?
Absolutely! Use the rim of a glass, a small knife to cut simple shapes, or roll the dough into balls and flatten them slightly for easy round cookies.
How to Store Leftovers
Refrigerator Storage: Store gingerbread cookies in an airtight container at room temperature for up to 1 week. If your kitchen is warm or humid, you can refrigerate them to help maintain their freshness.
Freezer Storage: Place completely cooled cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months, then thaw at room temperature before serving.
Gingerbread Cookies
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
minutes10
minutes125
kcal1
hour30
minutesThese gingerbread cookies are warmly spiced with ginger, cinnamon, and cloves, with rich molasses adding a classic flavor and soft texture. They're easy to prepare, fun to decorate, and perfect for holiday baking.
Ingredients
3 cups (375 g) all-purpose flour
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) brown sugar
½ cup (120 ml) molasses
1 large egg
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup (120 g) powdered sugar Optional
1–2 tablespoons milk or water Optional
Directions
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- Cream the butter and sugar. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the wet ingredients. Mix in the egg, molasses, and vanilla extract until smooth.
- Make the dough. Gradually stir the dry ingredients into the wet mixture until a soft dough forms. Cover and refrigerate for at least 1 hour.
- Preheat the oven. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and cut. Roll the chilled dough on a lightly floured surface to about ¼-inch thickness. Cut into shapes and arrange on the prepared baking sheets, leaving space between cookies.
- Bake. Bake for 8–10 minutes, until the edges are set and the centers are slightly soft.
- Cool and decorate. Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. If desired, mix the powdered sugar with milk or water to make icing and decorate the cooled cookies.
Notes
- Chill the dough thoroughly to make rolling easier and help the cookies hold their shape.
- Measure the flour carefully to prevent dry cookies.
- For a milder molasses flavor, use regular unsulphured molasses rather than blackstrap molasses.
- Baking time may vary depending on the size and thickness of the cookies.
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