Gingerbread Cookies Recipe is a warm, cozy classic that feels like the very heartbeat of holiday baking. When the days get shorter and the air turns crisp, I love rolling up my sleeves and making a batch—it fills the kitchen with the most inviting spices and a toasty, molasses-sweet aroma. Whether you’re baking with family or just treating yourself, these gingerbread cookies bring that magical, nostalgic joy and a delightful snap that’s perfect plain or decorated.
Jump to:
In the Kitchen
This Gingerbread Cookies Recipe has been a favorite for years, and it’s easier than you might think. What I love about it is the balance of warm spices with just the right amount of chewiness and crisp edges. You’ll notice how the molasses gives the dough a rich color and depth that store-bought mixes just can’t match.
- Juicy and Tender Every Time: The creaming of butter and brown sugar traps just enough air for a tender crumb.
- Golden, Satisfying Finish: Baking just until edges set creates that addictive snap without drying out.
- Simple Ingredients, Big Impact: Pantry staples create magic when combined with warming spices and molasses.
- Weeknight to Weekend Ready: You don’t need special occasion time; these cookies come together fast and cheerfully.
Ingredients at a Glance
Choosing quality ingredients really lifts this Gingerbread Cookies Recipe. Using fresh ground spices and good molasses makes all the difference—you want those flavors vibrant and rich.
- Unsalted Butter: Allows you to control salt levels and adds richness without overpowering flavors.
- Brown Sugar: Opt for dark brown sugar for extra molasses flavor and moisture.
- Molasses: Use robust blackstrap or regular molasses, but avoid too mild as it changes the flavor depth.
- Fresh Spices: Ground ginger, cinnamon, and cloves—use freshly ground if possible for the brightest aroma.
- All-Purpose Flour: Provides structure; make sure it’s measured correctly for the right dough texture.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Gingerbread Cookies Recipe
Step 1 — Cream Butter and Sugar Until Light and Fluffy
Start by beating your softened unsalted butter with the brown sugar. This step is key — you want the mixture to become pale and fluffy, about 3 to 5 minutes on medium speed with a mixer. This traps air that gives your cookies a subtle lift and tenderness. If it looks grainy, keep whipping! The texture changes and you’ll be glad you waited.
Step 2 — Add Molasses and Egg, Mixing Until Combined
Next, pour in the molasses and crack in the large egg. Beat together until smooth. The molasses gives the dough its trademark dark, shiny color and deep flavor, while the egg helps bind everything. Don’t worry if the mixture looks a bit glossy—that’s exactly what you want!
Step 3 — Combine Dry Ingredients and Gradually Incorporate
Whisk together your flour, ground ginger, cinnamon, cloves, baking soda, and salt in a separate bowl. Adding the baking soda last ensures your cookies get that light but crisp texture. Slowly add these dry ingredients to your wet mixture, mixing on low speed just until everything comes together. Avoid overmixing here to keep the cookies tender.
Step 4 — Roll Out Dough and Cut Into Shapes
Lightly flour your surface and roll the dough to about ¼-inch thickness. This thickness makes for perfectly baked cookies that aren’t too thin and fragile nor thick and cakey. Use your favorite cookie cutters to shape them—gingerbread men are classic, but any holiday shapes work! Place them carefully on parchment-lined baking sheets.
Step 5 — Bake Until Edges Set, Then Cool Completely
Bake in a preheated 350°F (175°C) oven for 8 to 10 minutes. You’ll see the edges firm up and take on a golden hue, while the centers stay slightly soft. This balance is what gives you that perfect gingerbread snap. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Decorating comes next!
Things to Remember
From my experience, these are the helpful tips that keep your Gingerbread Cookies Recipe smooth and scrumptious every time.
- Doneness Cue: Look for set edges and a slightly soft center to avoid dry cookies.
- Temperature Trick: Use room-temperature butter to cream properly and keep dough smooth.
- Make-Ahead Move: The dough benefits from chilling for a couple of hours or overnight—better flavor and easier to handle.
- Common Pitfall: Over-rolling can make cookies tough; stick to ¼ inch thickness for best results.
Ways to Serve It
Finishing Touches
Once your gingerbread cookies cool completely, I love decorating them with a simple royal icing or a quick dusting of powdered sugar. The icing lends a sweet, glossy contrast that complements the spicy dough perfectly. If you’re short on time, dipping half of each cookie in melted dark chocolate is a game-changer and looks elegant too.
Plays Well With
Serve these gingerbread cookies alongside a cup of hot apple cider or spiced tea for a comforting treat. They also pair wonderfully with whipped cream or vanilla ice cream for a festive dessert. I’ve found that a sprinkle of crushed candied ginger adds a nice little zing that echoes the cookie’s flavor.
Simple Plating Upgrades
Lay your cookies out on a rustic wooden board surrounded by pine sprigs and cinnamon sticks for an inviting holiday display. For parties, place cookies in decorative tins with parchment for gifting or stack in a jar layered with colorful ribbons. Small touches like these make serving feel special without extra fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep your gingerbread cookies fresh by storing them in an airtight container at room temperature. They’ll stay crisp yet tender for up to a week. Adding a slice of bread to the container helps maintain moisture balance so they don’t get hard. I always recommend lining containers with wax paper between layers to avoid sticking.
Freezing Tips
This Gingerbread Cookies Recipe freezes beautifully. Just wrap the baked cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen cookies keep well for 2 to 3 months. To thaw, leave them at room temperature—this helps preserve their soft centers and crisp edges without condensation.
Reheating Gingerbread Cookies Recipe Without Drying Out
If you want to refresh frozen or leftover cookies, a quick 5-10 seconds in the microwave on low power can soften them without drying. Alternatively, pop them in a 300°F oven for about 5 minutes, loosely covered with foil to trap moisture. An air fryer also works well at low temperature for gentle reheating—just watch closely!
Frequently Asked Questions
Absolutely! The dough actually develops better flavors if you chill it for at least 2 hours or overnight. It also firms up nicely, making it easier to roll and cut.
This usually happens if they’re overbaked or rolled too thin. Keep an eye on them around the 8-minute mark and roll the dough to about ¼ inch thickness for the perfect balance of crispy edges and chewy centers.
Molasses gives a unique deep flavor and color that’s hard to replace. Honey or maple syrup will change the taste and texture quite a bit. If you must substitute, expect a milder flavor and adjust other spices accordingly.
Make sure your dough is well chilled before rolling and cutting. Also, using fresh parchment or a silicone baking mat helps. If you encounter sticking, lightly flour your cookie cutters and surface.
Final Thoughts
Sharing this Gingerbread Cookies Recipe has become one of my favorite rituals each year. There’s something so heartwarming about the aromas, the shapes you cut out, and the smiles that come with every bite. Whether you’re an experienced baker or trying these for the first time, I promise you’ll enjoy this sweet and spicy classic that feels like a big, cozy hug from the oven.
PrintFull Printable Recipe
Gingerbread Cookies Recipe
Classic gingerbread cookies with warm spices like ginger, cinnamon, and cloves. These soft and flavorful cookies are perfect for holiday baking and decorating.
- Total Time: 30 minutes
- Yield: 24 cookies
Ingredients
Dough
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup molasses
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which creates a tender texture.
- Add Wet Ingredients: Beat in the molasses and the large egg until fully incorporated, adding rich flavor and moisture to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt to evenly distribute the spices and leavening.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Roll Out Dough: On a floured surface, roll out the dough to about ¼-inch thickness, making it even for consistent baking.
- Cut Shapes: Use cookie cutters to cut the dough into desired shapes and transfer them onto the prepared baking sheets, spacing them slightly apart.
- Bake: Bake cookies for 10 minutes or until the edges are set and lightly firm to touch but still soft inside.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, preparing them for decorating or serving.
Notes
- For extra flavor, chill the dough for 1 hour before rolling to make it easier to handle.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheets.
- Decorate cooled cookies with royal icing or sprinkle with powdered sugar for a festive touch.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Substitute molasses with dark corn syrup if molasses is unavailable, though flavor will be slightly different.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Leave a Reply