Gingerbread cookies are classic holiday treats that bring out warm spices like ginger, cinnamon, and cloves in a sweet, chewy bite. These cookies often have that perfect mix of soft on the inside with slightly crisp edges, and they smell amazing while baking, filling the kitchen with cozy vibes.
I love making gingerbread cookies because they’re not just tasty—they’re also super fun to decorate! I usually roll out the dough with my family or friends and let everyone add their own colorful frosting, sprinkles, or little candy buttons. It’s a simple way to make memories, and the cookies always bring smiles when we share them.
One of my favorite ways to enjoy gingerbread cookies is alongside a warm cup of tea or hot cocoa, especially on chilly evenings. Sometimes I even use them to make a gingerbread sandwich with a little cream cheese frosting in the middle—it’s an easy treat that feels special. These cookies are a sweet reminder of holiday comfort and joy that I look forward to every year.
Key Ingredients & Substitutions
Molasses: This ingredient gives gingerbread its deep flavor and moisture. If you don’t have molasses, you can try dark corn syrup or honey, but the taste will be a bit lighter.
Spices: Ground ginger is the star spice here, giving that classic warming kick. If you don’t have all the spices listed, cinnamon and ginger alone still make tasty cookies.
Butter: Use unsalted butter for better control of salt. You can swap for margarine or coconut oil, but the texture and flavor will differ slightly.
Brown Sugar: This adds sweetness and a touch of molasses flavor. If needed, white sugar can be used, but the cookies might be less rich.
How Can I Get Perfectly Shaped & Soft Gingerbread Cookies?
Rolling and cutting dough is the key step for beautifully shaped cookies.
- Chill the dough well after mixing; cold dough rolls better and holds shape.
- Lightly flour your rolling surface and rolling pin to prevent sticking.
- Roll evenly to about 1/4 inch thick—too thin and cookies get too crisp, too thick and they might be doughy.
- Press cutters firmly but gently to get clean edges.
- Chill cut cookies on the baking sheet for 5-10 minutes before baking to help them keep their shape.
- Bake just until edges set; cookies will firm more as they cool, keeping them soft inside.
Equipment You’ll Need
- Mixing bowls – you’ll need a couple for wet and dry ingredients; sturdy ones make mixing easy.
- Electric mixer or hand whisk – helps cream butter and sugar smoothly without much effort.
- Rolling pin – for flattening dough evenly; a smooth one prevents sticking.
- Gingerbread man cookie cutters – fun shapes make decorating even more enjoyable.
- Baking sheets lined with parchment paper – keeps cookies from sticking and makes cleanup simple.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
- Piping bags or resealable plastic bags – great for decorating icing with control and ease.
Flavor Variations & Add-Ins
- Add a teaspoon of orange zest to the dough for a fresh citrus twist that brightens the spices.
- Mix in a handful of mini chocolate chips for a sweet surprise in every bite.
- Try using honey instead of molasses for a milder, floral flavor that’s still nicely sweet.
- Add chopped crystallized ginger to the dough for extra zing and texture.
How to Make Gingerbread Cookies
Ingredients You’ll Need:
For The Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For The Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Small round colored candies (optional, for decoration)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus 1 hour for chilling the dough. Baking takes 8-10 minutes per batch, and decorating might take an additional 15-20 minutes. Altogether, plan for about 2 hours including cooling and decorating time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar together until creamy and smooth.
3. Add Wet Ingredients:
Beat in the egg, molasses, and vanilla extract until fully combined and smooth.
4. Combine Dry and Wet:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until the dough thickens and comes together.
5. Chill the Dough:
Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour until firm.
6. Prepare to Bake:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll and Cut:
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use cookie cutters to cut shapes and transfer carefully to the baking sheets.
8. Bake the Cookies:
Bake for 8-10 minutes, until cookies are set but still slightly soft. Let them cool on the baking sheets for a few minutes, then move to wire racks to cool completely.
9. Make the Icing:
Mix powdered sugar, milk or water, and vanilla until thick but easy to pipe. Add food coloring if you like.
10. Decorate and Enjoy:
Use a piping bag or small plastic bag with a corner cut off to decorate the cooled cookies with icing. Add small candy buttons or other decorations if desired. Let icing set before serving.
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! You can freeze the dough wrapped tightly in plastic wrap for up to 3 months. When ready to use, thaw it overnight in the fridge before rolling and cutting.
How Should I Store Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature for up to 1 week. If decorated with icing, let the icing dry completely before storing to avoid smudging.
Can I Substitute Molasses With Something Else?
You can use honey or dark corn syrup as a substitute, but the flavor will be milder and less rich. Molasses provides the classic deep gingerbread taste.
How Do I Keep My Cookies Soft?
Bake just until set and slightly soft in the center, then let them cool on the baking sheet briefly before moving to a rack. Storing with a slice of bread can also help retain moisture.
