There’s something magical about a tray of gingerbread cookies: that warm molasses aroma, the gentle snap at the edges, and the joy of decorating them with family. This simple, Pinterest-ready gingerbread cookies recipe is cozy, reliable, and absolutely delicious. Whether you’re after soft and chewy or crisp and snappy, you’ll get a gorgeous batch that’s perfect for gifting, dunking, or hanging as ornaments. Ready to bake some holiday happiness? Let’s go!
Ingredients for Gingerbread Cookies Recipe
Dry:
- 3 cups (375 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Wet:
- ¾ cup (170 g) unsalted butter, room temp
- ¾ cup (150 g) packed brown sugar
- 1 large egg
- ½ cup (160 g) unsulphured molasses
- 1 tsp vanilla extract
Quick Royal Icing (for decorating):
- 2 cups (240 g) powdered sugar, sifted
- 1½–2 tbsp milk (or water)
- ½ tsp vanilla (optional)
How to Make Gingerbread Cookies Recipe (Step by Step)
- Whisk the dry: In a bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- Cream the butter & sugar: In a large bowl, beat butter and brown sugar until fluffy, 2–3 minutes.
- Add egg & flavor: Beat in egg, molasses, and vanilla until smooth and glossy.
- Combine: Add dry ingredients in two additions; mix just until a soft dough forms.
- Chill: Divide dough in half, flatten into discs, wrap, and chill 1–2 hours (essential for clean cuts).
- Roll & cut: On lightly floured parchment, roll to ¼ inch (soft/chewy) or ⅛ inch (crisper). Cut shapes with cookie cutters.
- Bake: Arrange on lined sheets, spacing 1 inch apart. Bake at 350°F (175°C) for 8–10 minutes. Edges set = crisp; centers slightly soft = chewy.
- Cool & decorate: Cool completely. For icing, stir powdered sugar with milk (add drops until pipeable). Spoon into a piping bag and have fun!
Texture Tips (Choose Your Favorite!)
- Softer cookies: Roll thicker (¼ inch), bake 8–9 minutes, pull when centers are still slightly soft.
- Crispier cookies: Roll thinner (⅛ inch), bake 9–10 minutes until edges are firm.
Practical Tips for Gingerbread Cookies Recipe
- Chill is non-negotiable: Cold dough = sharp edges and less spread.
- Roll on parchment: Makes transferring easy, lift the entire sheet onto the pan.
- Light flour dusting: Too much flour toughens the dough; use just enough to prevent sticking.
- Even baking: Bake one sheet at a time, middle rack, rotating once.
- Clean cutters: Dip in flour and tap off excess for crisp shapes.
- Icing consistency: Aim for toothpaste-thick for outlines; thin slightly for flooding.
Bonus Ideas to Elevate Your Gingerbread Cookies Recipe
- Citrus sparkle: Add 1 tsp orange zest to the dough or icing for a bright twist.
- Espresso kick: 1 tsp instant espresso intensifies the molasses and spice.
- Brown butter: Brown the butter, cool until solid, then cream, hello, deeper, nutty flavor.
- Sugar shimmer: Sprinkle sanding sugar before baking for a festive glimmer.
- Ornament-ready: Use a straw to punch a hole before baking, then thread with ribbon after cooling.
Gingerbread Cookies Recipe FAQ
Can I make this gingerbread dough ahead?
Absolutely. Chill up to 3 days in the fridge or freeze (well-wrapped) up to 2 months. Thaw in the fridge overnight before rolling.
How do I make this gingerbread cookies recipe gluten-free?
Swap the flour for a 1:1 gluten-free all-purpose blend with xanthan gum. Chill thoroughly and roll a touch thicker to prevent cracking.
Can I reduce the molasses?
You can replace up to half the molasses with honey or maple syrup, but full molasses delivers that classic gingerbread color, moisture, and depth.
Why did my cookies puff or spread?
Warm dough, excess leavening, or over-creaming butter can cause spreading. Chill the cut shapes 10 minutes before baking for sure-fire edges.
Is this gingerbread cookies recipe freezer-friendly after baking?
Yes! Freeze undecorated cookies up to 2 months. Thaw at room temp, then decorate. Iced cookies also freeze well once the icing is fully set.
How thick should the dough be?
For soft, bakery-style cookies, roll to ¼ inch. For crisp, dunkable cookies, go ⅛ inch. Keep it even for consistent baking.
Can I decorate without royal icing?
Totally. Try a simple powdered sugar glaze, melted white chocolate, or even a dusting of powdered sugar through a stencil—quick and pretty.
Storage & Gifting
- Room temp: Keep in an airtight tin 5–7 days; flavors actually deepen by day 2.
- Gifting tip: Stack in cellophane bags with a ribbon and a cute gift tag for a beautiful, affordable present.
Your Turn!
If this gingerbread cookies recipe inspired you, pin this idea for your holiday board, share it with a baking buddy, and bake a batch this week. Snap a pic, tag your creation, and enjoy every cozy, spiced bite!
