Easy Gingerbread Cookies Recipe
Add Preferred SourceGingerbread Cookies are a must-have for the holidays, filling your kitchen with the cozy, spicy scents of cinnamon and ginger. They’re not only fun to make but also a great way to spend time with family and friends, decorating each cookie with a unique touch.
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I love making Gingerbread Cookies during the holiday season because it’s more than just baking—it’s about creating memories. These cookies are a holiday tradition you’ll want to come back to year after year, making each winter feel a little more special.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gingerbread Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions, and you’ll have delicious homemade Gingerbread Cookies in no time.
Mix the Dry Ingredients
First, grab a large bowl or some parchment paper. Sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Mixing them now helps distribute the spices evenly, giving every cookie a consistent, warm flavor. Set this mixture aside.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
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Cream the Butter and Sugar
In another large bowl, use a mixer to beat the softened butter and brown sugar until it’s light and creamy—this should take about 2 minutes.
Now, pour in the dark molasses and beat until well mixed. Add the egg and vanilla extract, and continue mixing for another 2 minutes. This step is crucial for giving the dough its smooth texture.
Add the Wet Ingredients
Next, add in the molasses and beat it into the butter mixture until fully combined. Then crack in the egg and add a splash of vanilla extract. Beat everything together for another 2 minutes.
This is where the magic starts to happen—the molasses gives the dough that deep color and irresistible flavor.
Combine the Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, folding them in with a spatula or wooden spoon. Keep stirring until you get a soft dough.
Chill the Dough
Divide the dough into two portions, wrap each in plastic wrap, and flatten them into discs.
Pop them in the fridge for at least 2 hours, or even overnight if you’ve got the time—it helps the dough firm up and makes it easier to handle.
Roll and Cut the Dough
Preheat your oven to 350°F (180°C) and prepare your baking sheets with parchment paper or silicone mats. Lightly flour your work surface, and take out one dough disc.
Roll it out to about 1/8 inch thick—keeping it even makes sure the cookies bake consistently. Use your favorite cookie cutters to press out shapes, and gather the scraps to re-roll.
Bake the Cookies
Place the cut-out cookies about 1 inch apart on your baking sheets. Bake for 10 minutes—they’ll be set but still soft when you take them out.
Let them cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely before decorating.
Decorate with Icing
Once the cookies are fully cooled, it’s time for the fun part—decorating!
Mix the powdered sugar and milk until you get a smooth icing. Spoon it into a piping bag and start decorating!
Feel free to add some festive sprinkles for extra flair if you’d like. The icing will set after a few hours, making these cookies ready to stack or gift.
Enjoy your delicious, homemade Gingerbread Cookies!
Equipment
- Rolling Pin you can freeze this pin, making it great for rolling cookie dough
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ tablespoon ground ginger
- ¼ teaspoon ground cloves
- ⅔ cup unsalted butter softened
- ¾ cup brown sugar
- ⅔ cup dark molasses
- 1 egg at room temperature
- 1 teaspoon vanilla extract
For the icing:
- 3 cups powdered sugar
- ¼ cup whole milk
- Sprinkles for decoration
Instructions
- In a bowl, sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Set aside. In another large bowl, beat the softened butter and brown sugar with a mixer until light and fluffy—about 2 minutes. Mix in the molasses, followed by the egg and vanilla, beating until smooth.3 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ tablespoon ground ginger, ¼ teaspoon ground cloves, ⅔ cup unsalted butter, ¾ cup brown sugar, ⅔ cup dark molasses, 1 egg, 1 teaspoon vanilla extract
- Slowly incorporate the dry ingredients into the wet mixture, folding with a spatula until everything is well combined. Divide the dough in half, wrap each portion in plastic, and flatten into discs. Chill in the refrigerator for at least 2 hours or up to 24 hours.
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats. Lightly dust your work surface with flour, then roll out the dough to about 1/8 inch thick. Use cookie cutters to create shapes, gathering and re-rolling the scraps as needed.
- Place the cookies about 1 inch apart on the prepared baking sheets and bake for 10 minutes, or until the edges are firm but the centers are still soft. Cool the cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- To make the icing, mix the powdered sugar with the milk until smooth. Pour the icing into a piping bag and decorate the cooled cookies as desired. Add sprinkles for a festive touch and let the icing set completely before storing. Enjoy your cookies!3 cups powdered sugar, ¼ cup whole milk, Sprinkles for decoration
Notes
- Chilling Time:Don’t skip the chilling step. Letting the dough rest in the fridge makes it much easier to handle and roll out. It also prevents the cookies from spreading too much while baking, keeping their shapes nice and crisp.
- Rolling Technique: Roll the dough evenly using a rolling pin with guides or place two rulers as thickness markers. This ensures even baking.
- Molasses Substitution: Dark molasses gives a rich, deep flavor that’s perfect for traditional gingerbread. If you prefer a lighter, sweeter cookie, you can substitute with mild molasses—just note the taste will be less robust.
- Cooling Tip: It’s crucial to let the cookies cool down all the way before decorating. If they’re even a bit warm, the icing will run and make a mess instead of setting neatly on top.
- Icing Consistency: Start with the recipe measurements for icing, but adjust with a little extra milk or sugar if needed to reach the right consistency for piping.
- Storage Solution: Store the decorated cookies between layers of parchment paper to avoid smudging the icing.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
Here are some of my top tips to make sure your Gingerbread Cookies turn out perfectly every time:
- Chilling Time:Don’t skip the chilling step. Letting the dough rest in the fridge makes it much easier to handle and roll out. It also prevents the cookies from spreading too much while baking, keeping their shapes nice and crisp.
- Rolling Technique: Roll the dough evenly using a rolling pin with guides or place two rulers as thickness markers. This ensures even baking.
- Molasses Substitution: Dark molasses gives a rich, deep flavor that’s perfect for traditional gingerbread. If you prefer a lighter, sweeter cookie, you can substitute with mild molasses—just note the taste will be less robust.
- Cooling Tip: It’s crucial to let the cookies cool down all the way before decorating. If they’re even a bit warm, the icing will run and make a mess instead of setting neatly on top.
- Icing Consistency: Start with the recipe measurements for icing, but adjust with a little extra milk or sugar if needed to reach the right consistency for piping.
- Storage Solution: Store the decorated cookies between layers of parchment paper to avoid smudging the icing.
How to Store Leftover Gingerbread Cookies
Proper storage means that your Gingerbread Cookies stay fresh and tasty for as long as possible. Here’s how you can do it:
At room temperature, keep decorated cookies in an airtight container for up to a week. Layer the cookies with parchment paper to protect the icing and maintain their softness.
If you want a firmer texture, refrigerate them in an airtight container, still separated by parchment. This can extend their freshness by a few extra days, but be sure to bring them to room temperature before serving.
For longer storage, you can freeze the cookies—either decorated or undecorated—for up to 3 months.
Arrange them in a single layer on a baking sheet to freeze solid before transferring them to a zip-top bag or airtight container, with parchment between each layer if they’re decorated.
When you’re ready to enjoy, just thaw at room temperature for about 30 minutes.
My Top 3 Money-Saving Tips for This Recipe
Here are a few ways to keep costs down while making delicious Gingerbread Cookies:
- Buy Spices in Bulk: Purchasing ground cinnamon, ginger, and cloves in bulk can save money. They’re pantry staples you can use in a variety of recipes.
- Make Your Own Icing Bag: Use a zip-top bag with the corner snipped off instead of buying a piping bag—it works just as well.
- Opt for Margarine: If you’re on a budget, you can substitute margarine for butter without sacrificing much flavor.
More Easy Cookie Recipes for You to Try at Home
I have plenty more cookie recipes for you to try at home. Whether you’re looking for holiday classics or simple everyday bakes, there’s something for everyone!
