The Best Gingerbread Cookies Recipe

Gingerbread cookies are a holiday classic! With warm spices and rich molasses, these cookies are soft, flavorful, and perfect for decorating. Whether you’re baking with kids or hosting a cookie swap, this recipe will become your go-to for holiday cheer. Complete with decorating ideas, frosting options, and troubleshooting tips, you’ll have foolproof gingerbread cookies every time!

These gingerbread cookies are such a special part of the holidays for me. The smell of cinnamon, ginger, and cloves filling the kitchen is like an instant mood booster—it’s cozy, comforting, and just screams holiday cheer. Plus, making them is so much fun! Rolling out the dough, cutting out all the cute shapes, and then decorating with icing and sprinkles—it’s not just baking; it’s making memories. They’re the kind of treat that brings a little extra joy to the season.

What I really love is how versatile they are. Whether it’s a family baking day, a cookie swap, or just something festive to share, these cookies always fit the occasion. They’re soft, full of warm spices, and perfect for decorating however you want. Honestly, it’s not just about the cookies—it’s about the whole experience. They’re fun, festive, and feel like a little bit of magic in every bite.

Key Ingredients and Why

1. Flour: Provides structure for the cookies. Spoon and level to prevent over-measuring.
2. Molasses: Adds depth and moisture. Avoid blackstrap molasses, which is too bitter.
3. Spices: Ground ginger, cinnamon, allspice, and cloves bring warmth and holiday flavor.
4. Brown Sugar: Enhances the cookies’ chewiness and rich flavor.
5. Egg: Binds the dough and adds softness.

Ways to Decorate for the Holidays

1. Royal Icing: Pipe intricate designs or flood the surface for a polished look.
2. Sprinkles: Add festive sprinkles to wet icing for a fun and colorful touch.
3. Candy: Use small candies for buttons, eyes, or other creative decorations.
4. Glitter Sugar: Sprinkle edible glitter for a shimmering effect.

Royal Icing and Cookie Frosting

• Royal Icing Recipe:
  • 2 cups powdered sugar
  • 2–3 tablespoons meringue powder
  • 5–6 tablespoons water
    Whisk until smooth. Adjust consistency by adding more water (for flooding) or powdered sugar (for piping).
• Simple Cookie Frosting:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
    Mix until smooth and spreadable.

Tips for the Best Cookies

1. Chill the Dough: Prevents spreading and makes rolling easier.
2. Don’t Overbake: Bake until edges are just set; they’ll firm up as they cool.
3. Use Parchment Paper: Prevents sticking and ensures even baking.
4. Cool Completely Before Decorating: Warm cookies can cause icing to melt.

Troubleshooting

1. Cookies Spreading: Ensure dough is chilled and avoid overmixing.
2. Dry Dough: Add 1 teaspoon of milk at a time until pliable.
3. Uneven Baking: Roll dough evenly and use the same-sized cutters.

FAQs

1. Can I make these gluten-free?
   Yes, substitute all-purpose flour with a gluten-free 1:1 baking flour.
2. Can I freeze the dough?
   Yes, freeze discs for up to 3 months. Thaw in the refrigerator overnight.
3. Why is my dough sticky?
   This is normal; chilling will make it easier to handle.

Tools Recommended to Make

1. Mixing bowls
2. Hand or stand mixer
3. Rolling pin
4. Cookie cutters
5. Baking sheets
6. Parchment paper or silicone baking mat
7. Cooling racks

The Best Gingerbread Cookies Recipe

Jana Rae

Discover the best gingerbread cookies recipe! Soft, flavorful, and easy to decorate. Includes tips, royal icing, and troubleshooting for perfect holiday cookies.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 40 minutes mins

Course cookies

Cuisine American

Servings 24 medium-sized cookies

Calories 120 kcal

Ingredients

  

• 3 ½ cups all-purpose flour (spooned & leveled)
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp ground cloves
• ⅔ cup unsalted butter, softened to room temperature
• ¾ cup packed light or dark brown sugar
• ⅔ cup dark molasses
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract

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Instructions

 

• Mix the Dry Ingredients

  In a large mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
• Cream the Butter and Sugar

  Using a hand or stand mixer, beat the softened butter and brown sugar on medium-high speed until creamy and fluffy, about 2 minutes.
• Add Wet Ingredients

  Mix in the molasses, egg, and vanilla extract. Scrape down the sides of the bowl as needed.
• Combine Wet and Dry Ingredients

  Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough will be sticky.
• Chill the Dough

  Divide the dough in half, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 3 hours or up to 3 days.
• Roll and Cut the Cookies

  Preheat your oven to 350°F (177°C). Roll the dough out on a floured surface to about 1/4-inch thickness. Use cookie cutters to shape your gingerbread cookies and place them on a lined baking sheet.
• Bake

  Bake for 8–10 minutes or until the edges are set. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Notes

Notes and Tips for Perfect Gingerbread Cookies

1. Chill the Dough
   • Chilling the dough for at least 3 hours is essential. It prevents spreading and makes the dough easier to roll out.
2. Use Unsulphured Molasses
   • Opt for unsulphured molasses (like Grandma’s brand) for the best flavor. Avoid blackstrap molasses, as it can be too bitter.
3. Roll Evenly
   • To ensure even baking, roll the dough to a consistent thickness of about 1/4 inch.
4. Flour the Rolling Surface
   • Lightly flour your surface and rolling pin to prevent sticking, but avoid using too much flour as it can toughen the cookies.
5. Don’t Overbake
   • The cookies may look soft when you remove them from the oven, but they’ll firm up as they cool. Overbaking will make them crunchy instead of soft.
6. Use Parchment or Silicone Mats
   • Baking on parchment paper or silicone mats helps prevent the cookies from sticking and ensures even baking.
7. Cool Completely Before Decorating
   • Ensure cookies are fully cooled before applying royal icing or frosting to prevent it from melting.
8. Store Properly
   • Store undecorated cookies in an airtight container at room temperature for up to a week. Decorated cookies should be layered with parchment paper to prevent smudging.
9. Freeze for Later
   • Freeze dough discs or baked cookies for up to 3 months. Thaw dough in the fridge overnight and cookies at room temperature before decorating.
10. Adjust Spices to Taste
    • If you prefer a milder flavor, reduce the amount of ginger or cloves slightly.

These tips will ensure your gingerbread cookies turn out soft, flavorful, and perfect for holiday celebrations! 🎄