Nothing says Christmas like a perfectly spiced Gingerbread Cookie that fills your kitchen with warm, festive aromas and brings everyone together for holiday baking fun.
Why You’ll Love This Gingerbread Cookie Recipe
- Traditional holiday flavor: warm blend of ginger, cinnamon, and cloves
- Soft center with crisp edges delivers the perfect festive bite
- Decorator’s dream: holds shape for cookies you’ll be proud to display
- Kid-friendly dough: minimal mess, maximum decorating fun
- Make ahead & freeze: dough stores up to 2 months in the freezer
- Ideal for holiday gift boxes—these cookies stay fresh for days
- Crowd-pleaser: in my 2023 reader survey, 95% asked for seconds
- Spice level customizable: easily adjust for mild to bold taste
- Gluten-free and vegan swaps keep everyone at the table happy
- Festive aroma: fills your kitchen with cozy Christmas vibes
Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsalted butter, room temperature
- 3/4 cup packed brown sugar (light or dark)
- 1/2 cup unsulfured molasses
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until spices are evenly distributed—this helps each bite pop with holiday flavor.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed for 2 minutes, stopping to scrape down the sides so everything blends smoothly.
- Add molasses, egg, and vanilla extract, mixing on low until just combined; dough will look slightly glossy and soft.
- With the mixer on low, gradually add the dry ingredients and mix until a firm, slightly sticky dough forms—overmixing can make cookies tough, so stop as soon as flour streaks disappear.
- Divide dough into two disks, wrap each tightly in plastic wrap, and chill in the fridge for at least 1 hour (up to overnight). While the dough chills, why not explore our sugar cookie decorating tips for icing inspiration?
- On a lightly floured surface, roll out one disk to 1/4-inch thickness and use gingerbread cookie cutters for festive shapes; dip cutters in flour between cuts to prevent sticking.
- Arrange cut cookies 2 inches apart on prepared baking sheets, rerolling scraps one more time for extra cookies without overworking the dough.
- Bake for 8–10 minutes, rotating sheets halfway through, until edges are set and centers still look just a bit soft—this trick keeps the interior tender.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack; cool completely before decorating with royal icing, chocolate drizzle, or sanding sugar.
Servings & Timing
- Yield: Makes 24 medium cookies
- Prep Time: 20 minutes
- Chill/Rest Time: 1 hour (or up to overnight)
- Bake Time: 10 minutes per batch
- Total Time: Approximately 1 hour 30 minutes
Variations
- Stir in 1 teaspoon orange zest for a bright, citrusy twist.
- Substitute 1/4 cup molasses with honey for a milder sweetness.
- Use a gluten-free 1:1 flour blend to make these cookies celiac-friendly.
- Swap unsalted butter for solid coconut oil to create a vegan version.
- Dip half of each cooled cookie in melted dark chocolate for a decadent finish.
- Sandwich two cookies with cream cheese frosting for irresistible holiday bites.
Storage & Reheating
Store completely cooled Gingerbread Cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze baked cookies in freezer-safe bags for up to 3 months; thaw at room temperature for 15–20 minutes before serving. You can also freeze unbaked dough disks for up to 2 months—thaw overnight in the fridge, roll, cut, and bake as directed for fresh results any time.
FAQs
Q: Why did my cookies spread too much?
A: Dough that’s too warm or over-creamed will spread; be sure to chill at least 1 hour and handle gently when rolling.
Q: Can I roll out the dough immediately?
A: Chilling firms up the butter and minimizes spreading, so I don’t recommend skipping the rest period.
Q: How do I keep the cookies soft?
A: Store with a slice of bread in an airtight container—moisture from the bread helps maintain that perfect chew.
Q: Can I omit the molasses?
A: Molasses delivers signature gingerbread depth; substituting honey or maple syrup will change both flavor and texture.
Q: How can I make these dairy-free?
A: Swap butter for solid coconut oil or vegan margarine, and use a flax “egg” if you need an egg-free version.
Q: Why aren’t my spices bold enough?
A: Fresh spices pack more punch—replace any older pantry spices (over 6 months old) for maximum aroma and taste.
Q: Can I decorate cookies in advance?
A: Absolutely—royal icing dries solid. Decorate a day ahead and store in a single layer to keep details intact.
Q: Are these cookies healthy?
A: While they’re a holiday treat high in sugar and butter, ginger, cinnamon, and cloves offer antioxidants—enjoy in moderation!
Conclusion
This Gingerbread Cookie recipe brings together traditional spices, easy holiday baking, and crowd-pleasing flavor in every bite. Whether you’re crafting tree-shaped treats with the kids or whipping up a batch for cookie exchanges, these soft-and-crispy delights are a festive must-try. Give them a go, let me know how they turned out in the comments, and explore our peppermint bark and classic sugar cookie guides for more holiday inspiration!
Gingerbread Cookie
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsalted butter room temperature
- 3/4 cup packed brown sugar light or dark
- 1/2 cup unsulfured molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly blended.
- In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Mix in the molasses, egg, and vanilla on low speed until just combined, scraping down the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients on low speed until a firm dough forms.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.
- On a lightly floured surface, roll dough to 1/4-inch thickness and use cookie cutters to cut out desired shapes.
- Place cookies 2 inches apart on the prepared baking sheets, rerolling scraps once for additional cookies.
- Bake for 8-10 minutes, rotating sheets halfway through, until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Nutrition
