Nothing says holiday baking like the warm aroma of gingerbread cookies! These soft, spiced cookies are flavored with molasses, brown sugar, cinnamon, and ginger, making them the perfect treat for Christmas, holiday gatherings, or a cozy winter day.
Not only are they delicious on their own, but they’re also fun to decorate with royal icing or festive sprinkles. Whether you’re making gingerbread men, snowflakes, or Christmas trees, these cookies are a holiday tradition you’ll want to bake year after year.
Why You’ll Love These Gingerbread Cookies
✅ Soft & Chewy – The perfect balance of tender and slightly crisp edges.
✅ Easy to Decorate – Holds its shape for detailed cookie designs.
✅ Rich, Spiced Flavor – A warm blend of cinnamon, ginger, nutmeg, and molasses.
✅ Make-Ahead Friendly – Dough can be chilled for up to 2 days before baking.
✅ Perfect for Gifting – A beautiful and delicious homemade treat!
What Makes These Gingerbread Cookies Special?
🎄 A Perfect Dough for Rolling & Cutting – Holds its shape well without spreading.
🥄 Aromatic Spices & Molasses – Deep, warm flavors that define holiday baking.
🍪 Soft or Crisp Texture Options – Adjust the bake time for softer or crunchier cookies.
🎨 Customizable with Icing & Sprinkles – Make them as simple or fancy as you like!
Ingredients You’ll Need
This classic gingerbread cookie recipe is made with simple pantry ingredients:
Dry Ingredients
- 2 cups all-purpose flour – Or use 1 cup all-purpose + 1 cup whole wheat flour for extra depth.
- ½ teaspoon baking powder – Helps with slight lift.
- ¼ teaspoon baking soda – Helps create a tender texture.
- ½ teaspoon salt – Balances the sweetness.
- 1 teaspoon ground ginger – The signature spice of gingerbread!
- 1 teaspoon ground cinnamon – Adds warmth.
- ½ teaspoon ground cloves – For deep spice flavor.
- ½ teaspoon ground nutmeg – Enhances the holiday aroma.
Wet Ingredients
- ½ cup unsalted butter (room temperature) – Adds richness.
- ⅓ cup packed light brown sugar – Adds moisture and sweetness.
- ½ cup molasses – Gives the cookies their deep, caramel-like flavor.
- 1 egg yolk – Adds structure and tenderness.
- 1 teaspoon vanilla extract – Enhances the flavors.
For Decorating (Optional Icing & Toppings)
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 4-6 teaspoons water (adjust for consistency)
- Small candies or sprinkles (for decorating)
💡 For a firmer icing, add a teaspoon of corn syrup for shine and stability!
How to Make Gingerbread Cookies
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Set aside.
Step 2: Cream the Butter & Sugar
- In a large mixing bowl (or stand mixer), beat butter and brown sugar on medium speed for 2-3 minutes until light and creamy.
- Add the molasses, egg yolk, and vanilla extract. Mix until combined, scraping down the sides as needed.
Step 3: Combine the Dough
- Reduce the mixer speed to low and gradually mix in the dry ingredients until fully incorporated.
- The dough should be slightly sticky but firm enough to roll out after chilling.
Step 4: Chill the Dough
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days).
💡 Chilling helps the flavors develop and makes the dough easier to handle!
Step 5: Roll & Cut the Cookies
- Preheat the oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to ¼-inch thickness.
- Cut into desired shapes using cookie cutters (gingerbread men, stars, trees, etc.).
- Place cookies 1 inch apart on a parchment-lined baking sheet.
💡 Gather and re-roll scraps of dough until all the dough is used!
Step 6: Bake the Cookies
- Bake for 7-9 minutes for medium-sized (3-inch) cookies.
- Bake mini cookies for 5-7 minutes and larger cookies for 10-12 minutes.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
💡 For crispier cookies, bake 1-2 minutes longer!
Step 7: Decorate the Cookies (Optional)
- In a small bowl, whisk together powdered sugar, vanilla extract, and water until smooth.
- Use a piping bag with a Wilton #2 tip or a squeeze bottle to pipe decorations onto the cookies.
- Add sprinkles, candies, or edible glitter before the icing sets.
💡 Let the icing dry for 1-2 hours before stacking or storing the cookies.
Customization Ideas & Variations
🍫 Chocolate Gingerbread Cookies – Add 2 tablespoons cocoa powder to the flour mix.
🎃 Pumpkin Spice Gingerbread – Swap nutmeg for pumpkin pie spice.
🥥 Coconut Gingerbread Cookies – Add ¼ cup shredded coconut to the dough.
🍯 Honey Gingerbread – Replace molasses with honey for a lighter taste.
🧂 Salted Caramel Gingerbread – Drizzle with salted caramel icing for extra indulgence.
Storage & Freezing Tips
🥡 Room Temperature: Store in an airtight container for up to 1 week.
❄️ Freeze Unbaked Dough: Wrap tightly in plastic wrap and freeze for up to 3 months.
🍪 Freeze Baked Cookies: Store in an airtight container and freeze for up to 3 months.
💡 To prevent cookies from softening, store with a small piece of bread inside the container!
FAQs About Gingerbread Cookies
Q: How do I make my gingerbread cookies softer?
A: Bake 1-2 minutes less and store in an airtight container.
Q: Can I make these cookies gluten-free?
A: Yes! Use a gluten-free 1:1 flour blend.
Q: Can I decorate with royal icing instead of powdered sugar icing?
A: Absolutely! Royal icing is firmer and dries smoother for intricate designs.
Q: How do I prevent my dough from sticking when rolling?
A: Lightly flour the surface, rolling pin, and cookie cutters.
Final Thoughts
These Gingerbread Cookies are warm, spiced, and absolutely festive—perfect for Christmas baking, cookie exchanges, and homemade gifts. Whether you enjoy them plain, decorated, or dipped in chocolate, they’re guaranteed to bring holiday cheer!
Try this classic gingerbread cookie recipe today, and enjoy the perfect holiday treat! 🎄🍪✨
Short Version
Gingerbread Cookies
Ingredients
- 2 cups all-purpose flour or 1 cup all-purpose flour + 1 cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter at room temperature
- ⅓ cup packed light brown sugar
- ½ cup molasses not blackstrap molasses
- 1 egg yolk
- 1 teaspoon vanilla extract
Simple Icing/Decorations (Optional)
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 4-6 teaspoons water
- Small candies for decorating optional
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 2-3 minutes until light and creamy. Add the molasses, egg yolk, and vanilla, mixing until combined. Scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually mix in the dry ingredients until fully incorporated.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350°F.
- On a floured surface, use a floured rolling pin to roll out the dough to ¼-inch thickness. Cut into desired shapes using cookie cutters and place the cookies about an inch apart on a parchment-lined baking sheet. Gather and re-roll scraps of dough until all the dough is used.
- Baking time varies based on cookie size. Medium (3-inch) gingerbread cookies bake for 7-9 minutes, while mini cookies bake for 5-7 minutes. Larger cookies may take longer. Let cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- To Decorate: Once the cookies are cool, pipe icing onto them as desired. Use a piping bag with a Wilton #2 tip for precise decorating.
- To make the icing, whisk the powdered sugar and vanilla in a medium bowl. Stir in water, 1 teaspoon at a time, until the icing reaches a thick consistency suitable for piping. If too thin, add more powdered sugar; if too thick, add more water.
Notes
