There's nothing quite like the smell of freshly baked gingerbread cookies wafting through the house. The warm spices of ginger, cinnamon, and cloves make these treats irresistible, perfect for holiday gatherings or a cozy afternoon snack with a mug of hot cocoa.

I remember the first time I baked these cookies with my grandmother. The joy of decorating each cookie with royal icing and a few sprinkles brought the whole family together. Now, it's a tradition I love sharing with friends and loved ones, filling our home with laughter and the comforting aroma of spices.
Ready to get started? Let’s dive into the perfect gingerbread cookie recipe that will warm your heart and home.
Why You’ll Love This Gingerbread Cookies Recipe
Get ready to fall in love with a holiday classic that’s as fun to make as it is delicious. These gingerbread cookies are more than just a festive treat – they’re an experience your whole family will enjoy.
First off, these cookies are a dream to work with. The dough holds up beautifully, making it easy to roll out and cut into your favorite shapes. Whether you’re making classic gingerbread men, stars, or snowflakes, your cookies will come out perfectly formed every time.
The flavor is spot on, too. Thanks to the perfect balance of spices and molasses, these cookies have a warm, rich taste with just the right amount of sweetness. They pair wonderfully with a cup of tea or coffee, and they’re sturdy enough to decorate without falling apart.
Another reason to love this recipe? It’s incredibly versatile. You can make your cookies crisp for dunking or keep them soft and chewy, depending on how long you bake them. Plus, you can customize the decorations to your heart’s content – royal icing, candies, sprinkles, or even a simple dusting of powdered sugar.
Lastly, these cookies are great for making memories. Baking and decorating gingerbread cookies is an activity that brings people together, whether you’re working with kids, friends, or hosting a holiday cookie-decorating party.
Ready to make some memories of your own? Let’s go over what you’ll need.
Ingredients Notes

The magic of these gingerbread cookies lies in a handful of carefully selected ingredients. Together, they create a perfect balance of flavors and textures that make this recipe unforgettable.
All-Purpose Flour forms the foundation of the dough, providing the structure needed for your cookies to hold their shape. Make sure to measure accurately, as too much flour can lead to dry cookies.
Ground Spices are what make gingerbread so special. You’ll need ground ginger, cinnamon, nutmeg, and cloves for a warm, aromatic kick. The spices should be fresh for the best flavor; if they’ve been sitting in your pantry for years, it might be time to replace them.
Molasses is the star of the show, giving these cookies their signature dark color and rich, slightly smoky flavor. Use unsulphured molasses for the best taste – blackstrap molasses is too strong and will overpower the other ingredients.
Brown Sugar adds sweetness and helps keep the cookies soft. I like to use dark brown sugar for an extra depth of flavor, but light brown sugar works just as well if that’s what you have on hand.
Finally, a touch of baking soda gives the cookies a little lift, while butter (unsalted and at room temperature) adds richness. You’ll also need eggs to bind everything together and vanilla extract for a hint of sweetness.
Equipment Note: A stand mixer or hand mixer will make creaming the butter and sugar a breeze, and a rolling pin is essential for rolling out the dough evenly. Don’t forget cookie cutters and a baking sheet lined with parchment paper!
How To Make This Gingerbread Cookies Recipe

Creating these delightful gingerbread cookies is simpler than you might think. Let’s walk through the process step by step so you can enjoy perfect cookies every time.
Start by making the dough. In a large bowl, cream together butter and brown sugar until light and fluffy. This step is crucial, as it helps create a tender texture. Next, add the molasses, egg, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. If the dough is too sticky, you can add a bit more flour, a tablespoon at a time, until it’s workable.
Chill the dough. Wrap it in plastic wrap and refrigerate for at least an hour. Chilling helps the dough firm up and makes it easier to roll out. Plus, it allows the flavors to meld and intensify.
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use your favorite cookie cutters to cut out shapes, re-rolling the scraps as needed.
Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. For softer cookies, bake on the shorter end of the time range. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Decorate your cooled cookies with royal icing, sprinkles, or whatever your heart desires. The fun is in the creativity, so go wild with your designs!
Storage Options
These gingerbread cookies store beautifully, making them perfect for holiday gift-giving or prepping in advance for a party. Here’s how to keep them fresh:
For room temperature storage, place the cookies in an airtight container. They’ll stay soft and chewy for up to a week. If you prefer crisp cookies, leave the lid slightly ajar.
To freeze the cookies, arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. When you’re ready to enjoy them, let the cookies thaw at room temperature and decorate if needed.
You can also freeze the dough. Wrap it tightly in plastic wrap and store in a resealable freezer bag. Thaw in the refrigerator overnight before rolling out and baking as usual.
Reheating Tip: If your cookies have lost a bit of their softness, pop them in the microwave for 5-10 seconds, and they’ll be as good as new!
Variations and Substitutions
One of the best things about this gingerbread cookie recipe is how versatile it is. Here are some fun ways to make it your own:
For a chewy texture, use more brown sugar and slightly less flour. If you like crisp, snappy cookies, roll the dough thinner and bake for a bit longer.
Gluten-free variation: Substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just be sure to check your baking soda and spices to ensure they’re gluten-free.
Add a burst of citrus flavor by incorporating orange zest into the dough. It pairs beautifully with the warm spices and adds a refreshing twist to the classic recipe.
If you’re a chocolate lover, consider adding mini chocolate chips or drizzling melted chocolate over the decorated cookies. The combination of chocolate and spice is divine.
For a spicier kick, increase the amount of ground ginger or add a pinch of black pepper. This will give your cookies a bold, warming heat that spice enthusiasts will love.
Experimenting is part of the fun. No matter how you make these gingerbread cookies, they’re sure to be a hit!
Enjoy the holiday spirit, and happy baking!
PrintGingerbread Cookies Recipe
Classic gingerbread cookies recipe with the perfect balance of ginger, cinnamon, and molasses, creating a festive treat ideal for decorating and gifting. These easy-to-make cookies are a holiday favorite and bring warmth to any gathering.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups all-purpose flour
- ¾ cup packed brown sugar
- ¾ cup unsalted butter, softened
- ½ cup molasses
- 1 large egg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Instructions
- In a large bowl, mix flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream butter and brown sugar until fluffy. Add egg and molasses, beating until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing until dough forms. Chill for 1 hour.
- Preheat oven to 350°F (175°C). Roll out dough to ¼ inch thickness on a floured surface. Cut into shapes.
- Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until edges are firm.
- Cool on wire racks and decorate as desired.
Notes
- Dough can be made up to 3 days in advance and kept refrigerated.
- For crispier cookies, roll thinner and bake a bit longer.
- Use royal icing or sprinkles for decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
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