There’s something truly magical about the smell of warm spices filling your kitchen—and that's exactly what you get with this Gingerbread Cookies Recipe. These cookies aren’t just tasty; they bring a cozy, nostalgic vibe that’s perfect for any season, especially when you want to bake memories with friends or family.
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Why You'll Love This Recipe
I’ve been baking this gingerbread cookies recipe every holiday season for years, and honestly, it never gets old. The blend of spices with molasses creates that perfect balance of warmth and sweetness that feels like a hug in cookie form.
- Perfect Texture: These cookies have a tender but sturdy bite, making them ideal for decorating or just munching plain.
- Classic Spice Blend: The mix of ginger, cinnamon, and cloves gives them that authentic gingerbread flavor you crave.
- Easy to Make: Despite their rich flavor, this recipe is straightforward and doesn’t require fancy ingredients.
- Customizable: Whether you want to ice them up or pair with your favorite hot drink, these cookies adapt beautifully.
Ingredients & Why They Work
This recipe combines staple pantry ingredients with a few specialty flavors to create a cookie that’s fragrant and balanced. Using unbleached flour gives the dough a better texture while molasses imparts that classic, deep sweetness. Here's a quick rundown of why each ingredient shines.
- Unbleached all-purpose flour: Provides structure while still letting those spices shine through.
- Ground ginger: The star spice, lending that signature warmth and mild heat.
- Ground cinnamon: Adds sweetness and depth to the spice profile.
- Baking soda: Helps the cookies rise slightly so they’re not too dense.
- Ground cloves: A little goes a long way, adding complexity.
- Fine sea salt: Balances the sweetness and enhances the spices.
- Unsalted butter: Brings richness and tenderness to the dough.
- Light brown sugar: Adds moisture and caramel notes.
- Unsulphured molasses: Essential for that deep, dark gingerbread flavor.
- Large egg: Binds everything together, giving the dough its perfect consistency.
Make It Your Way
One of my favorite things about this gingerbread cookies recipe is how easy it is to make it your own. Whether you prefer your cookies softer or crispier, or you want to try a spiced twist, there’s plenty of room for creativity.
- Variation: I sometimes swap out half the molasses for maple syrup—it adds a lovely, subtle complexity, especially if you want a milder gingerbread flavor.
- Gluten-Free Twist: Use a 1:1 gluten-free flour blend and add an extra tablespoon or two of molasses for moisture—works like a charm!
- Spicy Kick: Add a pinch of black pepper or ginger powder for a little unexpected heat.
- Decorations: Royal icing is a classic, but powdered sugar glaze with a dash of lemon juice gives a fresh zing.
Step-by-Step: How I Make Gingerbread Cookies Recipe
Step 1: Sifting the Spices and Flour
The very first thing I do is sift together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Trust me, sifting helps mix those fragrant spices evenly right into the flour, so every cookie tastes wonderfully balanced—no pockets of spicy surprises here!
Step 2: Cream Butter, Sugar, and Molasses
In a separate bowl, I beat together softened butter, brown sugar, and molasses until the mixture is light and fluffy—this usually takes about 2-3 minutes with my mixer on medium-high. This step is key to getting that melt-in-your-mouth texture later.
Step 3: Combine Dough and Chill
After adding the egg to the butter mixture, I slowly add the flour mixture on low speed just until combined. The dough will feel soft and a bit moist. I transfer it to a floured surface, divide into thirds, flatten into disks, wrap tightly, and chill—at least an hour, sometimes overnight if I’m prepping ahead.
Step 4: Roll and Cut with Care
When ready, roll out one disk to about ¼-inch thickness on a well-floured surface. I always turn the dough a little as I roll to stop it from sticking. Use your favorite cookie cutters—gingerbread people, stars, hearts—the possibilities are endless. Place the shapes on the lined baking sheet about an inch apart.
Step 5: Bake to Perfection
Bake at 375°F for 9–10 minutes. I keep a close eye toward the end—when the edges just begin to brown, it’s time to pull them out. Overbake and they get too crisp, bake under and they might be too soft. Cooling on a rack ensures they firm up beautifully.
Top Tip
After baking this gingerbread cookies recipe multiple times, I've learned that small details can make all the difference. These tips will help you get that perfect batch every time.
- Chill the Dough: Don’t skip the refrigeration step—it makes the dough easier to handle and keeps your cookies from spreading too much in the oven.
- Don’t Overmix: When adding flour, mix just until combined to avoid tough cookies.
- Watch Your Oven: Baking times can vary—start checking at 9 minutes to catch that perfect edge browning.
- Use Parchment or Silicone Mats: This helps cookies bake evenly and prevents sticking.
How to Serve Gingerbread Cookies Recipe
Garnishes
I love decorating these cookies with simple royal icing because it hardens nicely and lets you get creative with colors and patterns. Sometimes, I sprinkle on edible glitter or little festive candies—it just adds that extra festive touch that makes everyone smile.
Side Dishes
Pair these gingerbread cookies with a warm cup of chai tea, hot cocoa, or even a glass of cold milk. For parties, I like to serve them alongside spiced apple cider and some creamy whipped cream to keep things cozy.
Creative Ways to Present
For holiday gatherings, I arrange the cookies on a large wooden board with sprigs of fresh rosemary and cranberries for color and aroma—it smells as good as it looks! You can also gift them in decorated tins or cellophane bags tied with twine and a handwritten tag.
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container at room temperature. They keep their flavor and texture beautifully for up to a week—perfect if you want to make a batch in advance and enjoy them gradually.
Freezing
Freezing works great if you want to prep dough ahead. I wrap each dough disk tightly in plastic wrap, then pop them in a freezer bag. When you’re ready to bake, thaw in the fridge overnight and proceed as usual.
Reheating
If your leftover cookies get a bit soft, I reheat them in a 300°F oven for 5 minutes to bring back some crispness. Just keep an eye on them so they don’t dry out.
Frequently Asked Questions:
Absolutely! While the classic mix is ginger, cinnamon, and cloves, you can experiment with nutmeg, allspice, or cardamom to suit your taste. Just start with small amounts to keep the balance right.
To keep your cookies soft, avoid overbaking them and store them in an airtight container with a slice of bread to help retain moisture. You can also add a slightly higher ratio of molasses for extra chewiness.
Yes! To make this recipe vegan, substitute the butter with a plant-based margarine and use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) instead of a chicken egg. Make sure your molasses and sugar are vegan-friendly as well.
Stored in an airtight container at room temperature, gingerbread cookies will stay fresh for up to one week. For longer storage, freezing the dough or baked cookies can extend their life up to 3 months. Just thaw well before enjoying!
Final Thoughts
This gingerbread cookies recipe isn’t just about making something delicious; it’s about creating those moments in your kitchen that turn into cherished memories. I hope you enjoy baking and sharing these warm, spiced treats as much as I do—it’s like wrapping yourself in holiday cheer with every bite!
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
Delightfully spiced gingerbread cookies with a tender, soft texture perfect for holiday baking and decorating. These classic cookies combine warm spices and rich molasses, baked to golden edges and ready for festive icing and decoration.
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
For the Icing:
- 2 cups powdered sugar
- 2-3 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Sift Dry Ingredients: Sift flour, ground ginger, ground cinnamon, baking soda, ground cloves, and fine sea salt into a medium bowl to ensure even distribution of spices and leavening.
- Cream Wet Ingredients: In a separate bowl, use an electric mixer to beat the unsalted butter, packed light brown sugar, and molasses on medium/high speed for 2-3 minutes until the mixture is light and fluffy. Add the large egg and beat for another minute until fully incorporated.
- Combine Dough: Add the sifted flour mixture to the butter mixture and beat on medium/low speed just until combined. The dough will be soft and moist at this point.
- Chill Dough: Transfer the dough to a well-floured surface. If sticky, dust the dough with a little more flour. Pat it into a disk and divide into three equal pieces. Flatten each piece into a disk, wrap individually in plastic wrap, and refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees Fahrenheit. Place a rack in the center position. Line a rimmed baking sheet with parchment paper or a silicone liner to prevent sticking.
- Roll and Cut Cookies: On a well-floured surface, roll out one dough disk to ¼-inch thickness, turning the dough frequently to prevent sticking. Use 4 to 5-inch cookie cutters to cut shapes. Gather scraps, chill, and re-roll for additional cookies.
- Bake Cookies: Arrange cookies on the baking sheet at least 1 inch apart. Bake for 9-10 minutes until edges are just starting to brown. Remove from oven and let cool on wire racks. Avoid over-baking to maintain softness.
- Decorate Cookies: For icing, in a medium bowl, stir powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more powdered sugar for thickness or more milk for thinning. Transfer icing to a piping bag or squeeze bottle and decorate cooled cookies. Allow icing to harden before storing.
- Store Cookies: Once decorated and iced are set, store gingerbread cookies in an airtight container at room temperature for up to one week.
Notes
- To thicken icing, add more powdered sugar gradually until desired consistency.
- To thin icing, add milk a teaspoon at a time until smooth and pipeable.
- Use piping bags with small round tips or zip bags with a tiny hole for precise cookie decoration.
- Prepare a variety of sprinkles and colored sugars for festive decorating parties.
- Keep dough chilled to make rolling and cutting easier and to prevent sticking.
- Do not over-bake cookies to retain softness; edges should be lightly browned.
- Cookies can be made up to 24 hours ahead of baking if wrapped and refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
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