I grew up making gingerbread cookies with my grandmother every December, and the smell of molasses and warm spices still takes me straight back to her kitchen. After years of testing different gingerbread cookie recipes, I’ve finally nailed down the perfect version that’s crispy around the edges, slightly chewy in the center, and packed with just the right amount of spice.
This recipe produces cookies that hold their shape beautifully during baking, making them ideal for decorating. The dough is easy to work with and doesn’t spread too much in the oven.
My favorite part? These cookies taste even better the next day once the flavors have had time to meld together.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes (plus 2 hours chilling time) |
| Servings | 36 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Gingerbread Cookie Recipe
These cookies are everything you want in a classic gingerbread treat. They’re sturdy enough to decorate with royal icing but tender enough to enjoy plain with a cup of hot cocoa.
The balance of spices is what really sets this recipe apart. I’ve tweaked the ratios over the years to get that perfect blend of ginger, cinnamon, and cloves without any single spice overpowering the others.
- Perfect texture: Crisp edges with a slightly chewy center that doesn’t crumble
- Great for decorating: The dough holds intricate shapes and doesn’t spread during baking
- Make-ahead friendly: You can refrigerate the dough for up to 3 days or freeze it for up to 3 months
- Rich molasses flavor: Deep, warm sweetness that isn’t overly sugary
- Kid-friendly activity: Rolling and cutting out shapes makes this a fun family project
- Holiday tradition: These cookies smell like Christmas and taste like childhood memories
I learned the importance of chilling the dough after my first batch spread into blob shapes. That simple step makes all the difference.
Ingredients
This recipe uses pantry staples you probably already have on hand. The key is using fresh spices for the best flavor.
- 3 cups (375g) all-purpose flour, plus extra for rolling
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- 1 large egg, room temperature
- ½ cup (120ml) unsulfured molasses
- 1 teaspoon vanilla extract
If you’re planning to add a smoky twist, try this apple cider glazed pork chops for your holiday dinner.
Kitchen Equipment Needed
Having the right tools makes cookie baking so much easier. Here’s what you’ll need to make these gingerbread beauties.
- Large mixing bowls: One for dry ingredients, one for wet
- Electric mixer: Stand mixer or hand mixer works great
- Whisk: For combining dry ingredients
- Rolling pin: Essential for rolling out the dough evenly
- Cookie cutters: Various shapes and sizes
- Baking sheets: At least two for rotating batches
- Parchment paper: Prevents sticking and makes cleanup easier
- Cooling rack: For cooling cookies completely
- Plastic wrap: For wrapping dough while chilling
- Measuring cups and spoons: For accurate measurements
- Spatula: For transferring cookies to the cooling rack
Recommended Products for This Recipe
I’ve tried dozens of tools and ingredients over the years, and these are the ones that consistently give me the best results when making gingerbread cookies.
1. Grandma’s Original Molasses
The quality of your molasses makes a huge difference in the final flavor of these cookies. I always reach for Grandma’s Original Molasses because it has a consistent, smooth flavor without any bitter aftertaste. The unsulphured variety gives you that deep, rich sweetness without being cloying.
2. Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
After burning countless batches on thin cookie sheets, I invested in Nordic Ware’s heavy-duty baking sheets, and I’ll never go back. These distribute heat so evenly that every cookie bakes perfectly without any dark edges. They’re also completely flat with no raised edges, making it easy to slide cookies off.
3. Wilton Gingerbread House Cookie Cutter Set
For perfect gingerbread people every time, this Wilton cookie cutter set is unbeatable. The metal cutters are sturdy, cut through chilled dough cleanly, and come in multiple sizes. The set also includes shapes for building gingerbread houses if you want to get ambitious.
4. Simply Organic Ground Ginger
Fresh spices are non-negotiable for gingerbread cookies. Simply Organic ground ginger has an incredibly bold, spicy flavor that really shines through in baked goods. If your ground ginger has been sitting in your cabinet for over a year, replace it with this, and you’ll taste the difference immediately.
Step-by-Step Instructions: How to Make Gingerbread Cookie
Follow these detailed steps for perfect gingerbread cookies every time. Take your time with each step, especially the chilling process.
1. Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg until well combined.
- Make sure there are no clumps of spices, as this ensures even distribution throughout all your cookies.
- Set this bowl aside while you prepare the wet ingredients.
- The aroma at this stage should already smell like the holidays.
2. Cream the Butter and Sugar
- In the bowl of your stand mixer (or a large bowl if using a hand mixer), beat the softened butter and brown sugar together on medium speed for about 3 minutes.
- The mixture should become light, fluffy, and lighter in color.
- Scrape down the sides of the bowl with a spatula to ensure everything is well incorporated.
- Don’t skip this step, as properly creamed butter creates a better texture in the final cookies.
3. Add the Egg, Molasses, and Vanilla
- Beat in the egg until fully incorporated, then add the molasses and vanilla extract.
- Mix on medium speed until the mixture is smooth and well combined, about 1 minute.
- The mixture will look slightly curdled at first, but keep mixing and it will come together.
- Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
4. Combine Wet and Dry Ingredients
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in three additions.
- Mix just until the flour disappears after each addition, being careful not to overmix.
- The dough will be quite soft and sticky at this point, which is exactly what you want.
- Use a spatula to scrape down the sides and fold in any remaining flour at the bottom of the bowl.
5. Chill the Dough
- Divide the dough in half and shape each half into a flat disk about 1 inch thick.
- Wrap each disk tightly in plastic wrap, pressing out any air bubbles.
- Refrigerate for at least 2 hours or up to 3 days (the dough actually gets easier to work with after a full day in the fridge).
- Chilling is crucial because it prevents the cookies from spreading too much during baking and makes the dough much easier to roll out.
Another favorite that pairs beautifully with these cookies: pumpkin chocolate chip cookies.
6. Roll Out the Dough
- Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes to make rolling easier.
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll the dough out to about ¼ inch thickness, turning and flouring as needed to prevent sticking.
- For more uniform cookies, use rolling pin rings or guides to maintain consistent thickness.
7. Cut Out Cookie Shapes
- Dip your cookie cutters in flour before each cut to prevent sticking.
- Press the cutter straight down into the dough and lift straight up without twisting.
- Cut shapes as close together as possible to minimize scraps.
- Use a thin spatula to carefully transfer cut cookies to your parchment-lined baking sheet, spacing them about 1 inch apart.
8. Gather and Re-roll Scraps
- Press the dough scraps together gently, avoiding overworking them.
- Re-roll once more to ¼ inch thickness and cut out additional shapes.
- If the dough becomes too soft to work with, chill it for 15-20 minutes before continuing.
- You can re-roll the scraps twice before the dough becomes too tough.
9. Bake the Cookies
- Preheat your oven to 350°F (175°C) while you’re rolling and cutting the cookies.
- Bake for 8-10 minutes for smaller cookies (3 inches or less) or 10-12 minutes for larger cookies (4-6 inches).
- The cookies are done when the edges are set and the centers no longer look wet.
- They’ll still feel soft when you press them gently, but they’ll firm up as they cool.
10. Cool and Decorate
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
- This brief resting time prevents them from breaking when you move them.
- Allow cookies to cool completely (at least 30 minutes) before decorating with royal icing or storing.
- If decorating, make sure the cookies are at room temperature so the icing sets properly.
Tips for The Best Gingerbread Cookie
After years of making these cookies, I’ve picked up some tricks that make a big difference. Here’s what I’ve learned.
- Use fresh spices: Ground spices lose potency after about 6 months, so check your dates and replace old spices for maximum flavor
- Don’t skip chilling: Cold dough is essential for cookies that hold their shape and don’t spread excessively
- Roll evenly: Consistent thickness means all your cookies bake at the same rate and come out uniformly golden
- Watch the clock: Overbaked gingerbread becomes hard and loses that perfect chewy texture
- Let them cool completely: Cookies continue firming up as they cool, so resist the urge to test them while warm
- Flour your cutters: A quick dip in flour between each cut prevents sticking and makes cleaner edges
- Room temperature ingredients: Especially the egg, this helps everything incorporate smoothly
- Use unsulphured molasses: Sulphured molasses has a bitter aftertaste that can overpower the spices
- Parchment paper is key: It prevents sticking better than greasing and makes cleanup a breeze
- Rotate your baking sheets: Halfway through baking, rotate the sheet 180 degrees for even browning
- Store properly: Keep baked cookies in an airtight container with a slice of bread to maintain softness
- Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag
You might also enjoy: pumpkin snickerdoodle cookies
Serving Suggestions
These gingerbread cookies are delicious on their own, but they’re also wonderful paired with other treats and beverages. Here’s how I like to serve them.
Gingerbread cookies are perfect for holiday cookie exchanges and make thoughtful homemade gifts when packaged in decorative tins or cellophane bags tied with ribbon.
- With hot beverages: Serve alongside pumpkin spice latte, hot chocolate, or spiced apple cider
- Ice cream sandwiches: Sandwich vanilla ice cream between two cookies for an indulgent dessert
- Milk and cookies: The classic combination, and the milk helps balance the spicy sweetness
- Coffee pairing: These cookies are excellent dunked in a strong cup of coffee or espresso
- Cheese platter: Surprisingly delicious with sharp cheddar or creamy brie on a dessert board
- With whipped cream: Top crumbled gingerbread cookies with fresh whipped cream for a quick parfait
- Holiday breakfast: Crumble over yogurt or oatmeal for a festive morning treat
Variations of Gingerbread Cookie
Once you’ve mastered the basic recipe, try these fun variations to keep things interesting. Each one adds a unique twist to the classic flavor.
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set on parchment paper
- Lemon glaze: Replace vanilla extract with lemon zest and top with a simple lemon glaze for a bright citrus note
- Ginger amplified: Add 2 tablespoons of finely minced crystallized ginger to the dough for extra ginger punch
- Orange spice: Add 1 tablespoon of orange zest and replace half the cinnamon with cardamom
- Chai-spiced: Add ½ teaspoon each of cardamom and allspice for a chai-inspired version
- Sandwich cookies: Spread cream cheese frosting or buttercream between two cookies
- Mini cookies: Use smaller cutters for bite-sized treats perfect for holiday parties
- Chewy version: Reduce baking time by 1-2 minutes and add an extra tablespoon of molasses for chewier cookies
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture
- Maple gingerbread: Replace half the molasses with pure maple syrup for a different sweetness profile
- Espresso gingerbread: Add 1 tablespoon of instant espresso powder to enhance the spice flavors
- Gingerbread sandwich: Fill with a thin layer of raspberry or apricot jam before decorating
Read Also: Pumpkin Cookies Recipe
Storage and Reheating
Proper storage keeps these cookies fresh and delicious for weeks. Here’s how to store them for maximum freshness.
Store your gingerbread cookies in an airtight container to maintain their perfect texture.
- Room temperature: Store in an airtight container with parchment paper between layers for up to 2 weeks
- Add bread trick: Place a slice of bread in the container to keep cookies soft (replace the bread every few days)
- Freezing baked cookies: Freeze unfrosted cookies in a single layer, then stack with parchment between layers for up to 3 months
- Freezing dough: Wrap dough disks tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months
- Thawing dough: Transfer frozen dough to the refrigerator overnight before rolling
- Decorated cookies: Wait until icing is completely dry (at least 4 hours) before stacking or storing
- Gift packaging: Store in decorative tins lined with parchment paper, separating layers to prevent sticking
- Refreshing cookies: If cookies become too hard, microwave for 5-7 seconds to soften slightly
- Avoiding moisture: Never store cookies until completely cooled, as trapped heat creates condensation
- Cookie jar storage: If using a cookie jar, place parchment paper at the bottom to absorb excess moisture
Nutritional Facts
Here’s the approximate nutritional information per cookie (based on 36 cookies):
- Calories: 92
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 13g
- Dietary Fiber: 0.3g
- Sugars: 7g
- Protein: 1g
- Vitamin A: 3% DV
- Calcium: 2% DV
- Iron: 6% DV
Keep in mind that these values will vary based on the size of your cookies and any additional decorations or icing you add.
For another warming treat, check out this mulled apple cider.
Health Benefits of Key Ingredients
While gingerbread cookies are certainly a treat, some of their ingredients do offer nutritional benefits. Here’s what’s good about what goes into them.
These cookies aren’t health food, but they do contain spices with beneficial properties.
- Ginger: Contains gingerol, a compound with powerful anti-inflammatory and antioxidant effects that may help with nausea and digestive issues
- Cinnamon: May help regulate blood sugar levels and has anti-inflammatory properties
- Cloves: One of the richest sources of antioxidants and may support liver health
- Molasses: Contains iron, calcium, magnesium, and B vitamins, unlike refined white sugar
- Nutmeg: Contains compounds that may boost mood and have antibacterial properties
- Egg: Provides high-quality protein and essential amino acids
FAQs About Gingerbread Cookie
1. Why did my gingerbread cookies spread in the oven?
The most common reason for spreading is not chilling the dough long enough before baking. Make sure your dough is thoroughly chilled for at least 2 hours, and if your kitchen is warm, pop the cut cookies in the fridge for 10 minutes before baking. Using melted or too-soft butter can also cause spreading.
2. Can I make the dough ahead of time?
Absolutely! The dough actually improves with time as the spices blend together. You can refrigerate it for up to 3 days or freeze it for up to 3 months. If freezing, thaw overnight in the refrigerator before rolling out.
3. How do I prevent my cookies from becoming too hard?
Don’t overbake them, watch carefully and remove them when the edges are just set. Store them with a slice of bread in an airtight container to maintain moisture. Also, make sure you’re measuring flour correctly by spooning it into your measuring cup rather than scooping.
4. Why do my gingerbread cookies taste bitter?
This usually happens when you use blackstrap molasses instead of regular unsulphured molasses. Blackstrap has a much stronger, more bitter flavor. Make sure you’re buying regular or mild molasses labeled as unsulphured.
5. Can I decorate these cookies with royal icing?
Yes, these cookies are perfect for decorating with royal icing because they hold their shape well and have a flat surface. Wait until the cookies are completely cooled before decorating. The icing typically takes 4-6 hours to fully dry depending on humidity levels.
Read Also: Homemade Biscuit Recipe
Final Thoughts
There’s nothing quite like the smell of gingerbread cookies baking in your kitchen during the holiday season. This recipe has been my go-to for years because it’s foolproof, produces consistently delicious results, and brings back wonderful memories every single time.
The beauty of these cookies is that they’re just as enjoyable plain as they are decorated. Sometimes I make a batch just to have around for dunking in my morning coffee.
I hope this recipe becomes a cherished part of your holiday traditions like it has mine. Grab your apron, dust off those cookie cutters, and give these a try.
I’d love to hear how your gingerbread cookies turn out! Drop a comment below with your results, any variations you tried, or share a photo of your decorated creations.
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