Name: Gingerbread Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: 3 cups all purpose flour properly measured; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter at room temperature; 3/4 cup dark brown sugar; 1 1/2 teaspoons vanilla extract; 1/2 cup unsulphured molasses (not blackstrap); 1 large egg at room temperature

Jump to Recipe· 4.5 from 11 reviews

Alright, let me tell you about my absolute favorite Gingerbread Cookies Recipe that I swear by every holiday season—and honestly, any time I’m craving that cozy, spiced goodness. These gingerbread cookies turn out perfectly crisp on the edges, chewy in the middle, and bursting with warm flavors thanks to a dreamy blend of spices and molasses. If you love classic gingerbread but want foolproof steps that even a novice can nail, keep reading. I promise this recipe is fan-freaking-tastic and will have your kitchen smelling like a holiday wonderland.

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Why This Recipe Works

Balanced Spices: The mix of ginger, cinnamon, cloves, nutmeg, and allspice creates that classic, comforting gingerbread flavor without overpowering your palate.
Perfect Dough Texture: Chilling the dough keeps it firm enough to roll out smooth and hold its shape, making cookie cutting a breeze.
Molasses Magic: Using unsulphured molasses (not bitter blackstrap) provides rich depth and moistness to every bite.
Clear Instructions: Step-by-step guidance so you won’t get nervous or overwhelmed in the kitchen—just delicious cookies!

Gingerbread Cookies, gingerbread cookies recipe, holiday cookie ideas, spiced cookies, easy gingerbread treats - The image shows several gingerbread cookies shaped like people, placed on a metal cooling rack over a white marbled texture. Each cookie is a warm brown color with a rough texture and decorated with white icing in different patterns: some have smiles, eyes, buttons, and zigzag designs on arms and legs, while others have scarves or simple outlines on the edges. The cookies are arranged in various sizes and angles across the cooling rack, creating a cozy and festive feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Cookies Recipe plays a key role in achieving that signature texture and flavor. Whether it’s the brown sugar for sweetness and moisture, or the precise combination of spices for that cozy aroma, each one pulls its weight. Let me walk you through the essentials.

Gingerbread Cookies, gingerbread cookies recipe, holiday cookie ideas, spiced cookies, easy gingerbread treats - Flat lay of a small mound of all purpose flour on a simple white ceramic plate, a small white bowl with ground ginger powder, a small white bowl with ground cinnamon powder, a small white bowl with ground cloves powder, a small white bowl with ground nutmeg powder, a small white bowl with ground allspice powder, a small white bowl with baking soda powder, a small white bowl with salt crystals, a few slices of unsalted butter at room temperature arranged neatly on a white ceramic dish, a small white bowl filled with dark brown sugar, a small white bowl with vanilla extract, a small white bowl with rich amber unsulphured molasses, one large whole uncracked egg with a clean shell placed beside the bowls, all ingredients evenly spaced and symmetrically arranged, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Proper measuring is crucial here—too much makes tough cookies, so I prefer weighing or lightly spooning it into the cup.
Ground ginger: The star spice, giving that punch of warmth and zing.
Ground cinnamon: Adds sweetness and a subtle earthiness that softens the ginger’s edge.
Ground cloves: Just a smidge to deepen the spiced profile without overwhelming.
Ground nutmeg: Provides a subtle nutty and sweet undertone that’s essential for authenticity.
Ground allspice: A secret weapon for complexity; it’s like cinnamon, nutmeg, and cloves all rolled into one.
Baking soda: Helps the cookies spread just right and get a little lift.
Salt: Balances all the sweetness and spices.
Unsalted butter: Room temperature for easy creaming, it adds richness and a tender crumb.
Dark brown sugar: Packed with molasses, it brings moisture and a deep caramel flavor.
Vanilla extract: Just a splash to brighten the overall taste.
Unsulphured molasses (not blackstrap): Key for that authentic gingerbread flavor—robust but not bitter.
Large egg: Binds everything while adding moisture and softness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Gingerbread Cookies Recipe is flexible enough to match your flavor preferences or dietary needs. Over the years, I’ve tweaked it with little changes, and I encourage you to make it your own—whether that means spicing it up, making it gluten-free, or rolling it with cookie cutters that tell your holiday story.

Spice Swap: Sometimes I amp up the ginger and skip one of the other spices for a bolder ginger punch—that’s my guilty pleasure!
Butter Alternatives: If you want to use salted butter, just skip the salt in the recipe—it works great and yields rich flavor.
Molasses Variation: Tried regular molasses instead of robust? It’s a bit milder but still delicious—just avoid blackstrap unless you like bitterness.
Diet-Friendly: For gluten-free, swapping the flour for a blend works fine, but expect slightly different texture.

Step-by-Step: How I Make Gingerbread Cookies Recipe

Step 1: Whisk the Dry Ingredients Like a Pro

I start by combining all my spices, flour, baking soda, and salt in a large bowl. Whisking these together really helps distribute everything evenly, so your cookies have a consistent spicy flavor. I usually take a minute to sift or stir the flour beforehand to lighten it up, which makes rolling easier later. Trust me, this small step pays off big-time.

Step 2: Cream Butter & Sugar Until Fluffy

This step is pure magic. Using room temperature butter, I beat it until light and fluffy—that’s usually about 2-3 minutes with my mixer. Then I add dark brown sugar and vanilla extract, beating until the mix turns even lighter and smooth. This aerating step is crucial for tender cookies with just the right chew.

Step 3: Bring in Molasses and Egg

Molasses goes next—pour it in and beat it with the egg until everything’s smooth and combined. I always scrape down the bowl edges here to make sure nothing gets left behind. Interesting thing: the darker the molasses, the richer your cookie flavor, so I go for unsulphured for that bold but not bitter taste.

Step 4: Combine Wet & Dry in Batches

Now the two mixtures meet! I add the dry ingredients to the wet in a few additions, mixing gently each time until the dough just comes together. Don’t overmix here—it can toughen your cookies. Scraping the sides with a spatula ensures every bit gets incorporated. Once combined, split the dough into two discs for chilling.

Step 5: Chill, Roll, and Cut with Care

I wrap each disc tightly in plastic wrap and refrigerate for at least an hour—overnight if I’m planning ahead. Chilled dough is much easier to roll out thinly and cuts cleaner with cookie cutters. When rolling, I flour the surface, rolling pin, and cutters generously to avoid sticking. Don’t rush this step; take your time to get evenly thin dough, about 1/4-inch thick.

Step 6: Bake to Perfection

Preheat your oven to 350°F and line baking sheets with parchment. Place cut cookies about 2 inches apart to give them space while baking. I bake mine for about 8 minutes or until the edges just start to brown. Don’t overbake—gingerbread cookies can go from perfect to tough quickly.

Step 7: Cool Before Decorating

Let your cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack. This helps them firm up and reduces breakage. Once fully cooled, decorate away! Royal icing, sprinkles, or a simple dusting of powdered sugar all work beautifully.

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Pro Tips for Making Gingerbread Cookies Recipe

Measure Flour Accurately: I learned the hard way that weighing flour or using the spoon-and-level method avoids dry, crumbly dough. Don’t scoop directly from the bag!
Chill Longer if Warm: In humid kitchens, I sometimes chill the dough overnight to prevent sticky, unmanageable dough. It also enhances flavor melding.
Keep It Light with Rolling: Dust plenty of flour on the rolling surface and cutters—sticky dough was my first cookie cutter nightmare. A floured spatula helps transfer cut shapes without breaking.
Don’t Overbake: I always set my timer for 7 minutes and check—cookies firm up as they cool, so pulling them out slightly early keeps them chewy inside.

How to Serve Gingerbread Cookies Recipe

Gingerbread Cookies, gingerbread cookies recipe, holiday cookie ideas, spiced cookies, easy gingerbread treats - A gingerbread cookie shaped like a person sits on a black wire cooling rack placed on a white marbled surface. The cookie is a warm brown color with smooth texture, decorated with white icing. The icing forms a smiling face, three round buttons on the chest, and zigzag patterns on the arms and legs, all evenly spaced. The lighting highlights the cookie’s slightly raised edges, making it look soft and fresh. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love decorating my gingerbread cookies with royal icing—especially for kids’ parties or holidays. White icing contrasts so nicely with the dark cookies, and adding little candies or sprinkles makes them festive and fun. For a simpler touch, a dusting of powdered sugar or a drizzle of melted white chocolate works beautifully too.

Side Dishes

These gingerbread cookies pair wonderfully with a warm mug of spiced chai tea, hot cocoa, or even a glass of cold milk if you want to keep it classic. For holiday gatherings, I often bring them alongside fruitcake or butter cookies for variety.

Creative Ways to Present

Once, I arranged my gingerbread men standing upright in a festive cookie “forest” made from mini pine trees and greenery for a holiday centerpiece. Rolling out the dough in fun shapes beyond men—like stars, hearts, or snowflakes—gives your presentation a whimsical touch. Wrapping cookies individually in cellophane bags tied with twine also makes adorable edible gifts.

Make Ahead and Storage

Storing Leftovers

I keep my leftover gingerbread cookies in an airtight container at room temperature. Layering sheets of parchment paper between them prevents sticking and keeps decorations intact. Usually, they stay fresh and tasty for up to a week.

Freezing

Yes, you can freeze these dough discs before baking! I wrap the dough tightly in plastic wrap and then foil, freezing for up to 3 months. When ready to use, thaw in the fridge overnight, then roll and cut as usual. You can also freeze fully baked cookies in an airtight container with parchment layers—just thaw at room temp before serving.

Reheating

If you want warm cookies, a quick 10-15 second zap in the microwave softens them up beautifully without drying them out. For a little crisp edge again, pop them in a preheated oven at 300°F for about 5 minutes—just keep an eye so they don’t get too crunchy.

FAQs

Can I use blackstrap molasses for this Gingerbread Cookies Recipe?

I wouldn’t recommend blackstrap molasses here because it has a strong, bitter taste that can overpower the cookie’s sweetness and spice balance. Unsulphured molasses is ideal for its robust yet mellow flavor.
How do I prevent gingerbread cookies from spreading too much?

Chilling the dough well before rolling and baking is key. Also, avoid over-creaming the butter and sugar, which can introduce excess air and cause spreading. Finally, keep your oven temperature accurate—too low, and cookies spread more.
Can I make the dough ahead of time?

Absolutely! The dough can be made and refrigerated for up to 24 hours or frozen for a few months. This actually helps the flavors develop even more.
Why are my gingerbread cookies tough?

Typically, overbaking or using too much flour makes cookies tough. Make sure you measure flour properly and bake just until the edges are lightly browned.
What’s the best way to decorate homemade gingerbread cookies?

Royal icing is classic—it dries hard for neat designs and holds candies well. You can also use colored sugars, sprinkles, or small candies. Let cookies cool completely before decorating to avoid melting.

Final Thoughts

I have to say, this Gingerbread Cookies Recipe holds a very special place in my heart because it’s more than just cookies—it’s about the memories of holiday baking with family and friends, the joy of decorating, and the warm smiles that follow the very first bite. You’ll find the method easy to follow, and the result utterly delicious. So grab your rolling pin, dust off those cookie cutters, and make some magic in your kitchen—you won’t regret it!