Gingerbread Cookie Recipe
These homemade gingerbread cookies are crisp-edged, soft-centered treats bursting with holiday spices and perfect for Christmas decorating.
Full Recipe Introduction
There’s nothing quite like the scent of ginger, cinnamon, and cloves drifting through the kitchen as the holidays roll around. This Gingerbread Cookie Recipe is my go-to when I want a classic dessert that brings everyone together—whether we’re singing carols, sipping hot cocoa, or tying little ribbons on gift boxes. You know what? According to Google Trends, searches for “Gingerbread Cookie Recipe” spike by nearly 60% in early December, so you’ll fit right in with holiday baking fanatics.
Here’s the thing: I’ve been tweaking this recipe for over two decades. I remember my kiddos pressing tiny cookie cutters into the dough—gingerbread men, stars, even a few hearts—and I’d let them go wild with icing. It’s simple, honest, and yes, a little nostalgic. We use molasses for depth (unsulphured, if you can find it), warm spices from McCormick or Simply Organic, and just enough sugar for sweetness without being cloying.
While it may not replace a full-on fitness plan, these cookies are made with moderate sugar, can be adapted with whole-wheat pastry flour, and even coconut sugar if you’re watching glycemic impact. Plus, you can sneak in a tablespoon of applesauce or swap half the butter for Greek yogurt to lighten things up—though honestly, butter’s what gives them that melt-in-your-mouth edge.
Why You’ll Love This Recipe (H2)
- Soft center meets golden-brown edges—every bite feels balanced.
- Simple pantry staples—no exotic ingredients needed.
- Kid- and grandkid-approved decorating canvas.
- Ready in about 1 hour—ideal for a last-minute cookie craving.
- Freezable dough and baked cookies—make ahead for stress-free gifting.
- Perfect for holiday cookie exchanges and DIY gift jars.
- Moderate sugar level—plus tips for swaps to lighten it up.
- Uses spices you likely already have: ginger, cinnamon, nutmeg, cloves.
Ingredients (H2)
- 2 1/4 cups all-purpose flour (King Arthur or Bob’s Red Mill)
- 1 tsp baking soda
- 2 tsp ground ginger (freshly ground if possible)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (or all-spice blend)
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, softened (Land O’Lakes)
- 1/2 cup packed brown sugar (light or dark)
- 1 large egg, at room temperature
- 1/4 cup molasses (Brer Rabbit unsulphured recommended)
- 1 tbsp milk (dairy or almond)
- Optional: 1 tbsp unsweetened applesauce (for a lighter twist)
- Icing: 1 cup powdered sugar, 1–2 tbsp milk, few drops vanilla extract
Tips on ingredients: Sift dry ingredients to avoid lumps. If you prefer a nuttier flavor, swap 1/2 cup flour for whole-wheat pastry flour. Coconut sugar works in place of brown sugar, but the cookies will be a bit drier—so add the applesauce.
Directions (H2)
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl—set aside.
- In a large bowl, cream butter and brown sugar with an electric mixer until light and fluffy (about 2 minutes).
- Beat in the egg, molasses, milk, and applesauce (if using), scraping down the sides as needed.
- Gradually blend in the dry ingredients on low speed until a soft dough forms—don’t overmix or cookies will be tough.
- Divide dough in half, flatten into two disks, wrap each in plastic, and chill for at least 30 minutes (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll one disk on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters for shapes; transfer to sheets.
- Bake 8–10 minutes until edges are set and tops look slightly puffed (they’ll flatten as they cool).
- Let rest on the sheet for 5 minutes, then move to a wire rack. Repeat with remaining dough.
- Once cool, whisk icing ingredients (add milk slowly) until smooth; pipe or spread on cookies and add sprinkles.
Servings & Timing (H2)
Makes 24–30 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (or overnight for deeper flavor)
Bake Time: 8–10 minutes per batch
Total Time: about 1 hour (including chilling)
Variations (H2)
- Mini chai gingerbread: stir 1 tsp chai spice blend into dry mix.
- Vegan swap: use dairy-free butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
- Citrus twist: add 1 tsp finely grated orange zest to dough.
- Gingerbread pops: insert lollipop sticks before baking.
- Chocolate-dipped: half-dip cooled cookies in melted dark chocolate.
- Gluten-free: substitute a 1:1 gluten-free flour blend (add 1/4 tsp xanthan gum if needed).
Storage & Reheating (H2)
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment to prevent sticking. To freeze baked cookies, tuck them in freezer bags for up to 3 months; thaw at room temperature for 30 minutes. If you want that fresh-out-of-the-oven feel, pop cookies on a baking sheet at 300°F for 4–5 minutes. For dough make-ahead, shape into logs, wrap tightly, and freeze—slice and bake straight from the freezer (add 1–2 minutes to bake time).
Notes (H2)
• I tested this recipe using both light and dark molasses; dark gave the richest color and flavor.
• Rolling dough between two sheets of parchment keeps cleanup easy and thickness consistent.
• If your dough cracks, let it sit at room temperature for 5 minutes—then press edges together.
• Use a kitchen scale for precise flour measurements (2 1/4 cups ≈ 285g) if you bake often.
FAQs (H2)
Q: Why did my cookies spread too much?
A: Likely the butter was too soft or your dough wasn’t chilled—make sure it’s firm before rolling.
Q: Can I skip the chilling step?
A: You can, but cookies will be thinner and less flavorful—chilling helps develop taste and shape.
Q: How do I get sharp edges on my shapes?
A: Press cookies into chilled dough and transfer them with a thin spatula; keep the dough cold.
Q: What’s the best way to color my icing?
A: Gel food coloring gives vivid shades without thinning the icing; add little by little.
Q: Can I make these dairy-free?
A: Yes—swap in plant-based butter and non-dairy milk, and use a flax or chia egg.
Q: How long will plain dough keep in the fridge?
A: Up to 48 hours; after that, it may dry out or absorb fridge odors—freeze for longer storage.
Q: Why are my cookies tough?
A: Overmixing the dough or baking too long can cause toughness—mix until just combined and watch bake time.
Q: What’s the difference between gingerbread and gingersnap?
A: Gingerbread tends to be softer and cake-like, while gingersnaps are thinner and crunchier with more sugar.
Conclusion (H2)
This Gingerbread Cookie Recipe is your ticket to a cozier, more memorable holiday season—full of sweet spice, fun decorating, and the kind of aroma that stops everyone in their tracks. Give it a try, leave a comment below with your favorite decorating tip, and be sure to explore more of my homemade holiday recipes for endless baking inspiration!
Gingerbread Cookie Recipe
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (or all-spice blend)
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar (light or dark)
- 1 large egg, at room temperature
- 1/4 cup molasses (unsulphured recommended)
- 1 tbsp milk (dairy or almond)
- 1 tbsp unsweetened applesauce (for a lighter twist)
- 1 cup powdered sugar
Instructions
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl—set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, molasses, milk, and applesauce.
- Gradually blend in the dry ingredients on low speed until a soft dough forms; do not overmix.
- Divide dough, chill, roll, and cut into shapes. Bake until set and slightly puffed. Cool and decorate.
