Recipe
I can confidently say this gingerbread cookie recipe is the ultimate holiday treat—soft, chewy, and packed with warm, spiced flavor that feels like a cozy hug in every bite.
What makes these cookies stand out? Freshly grated ginger and a touch of molasses create the perfect depth of flavor, while a pinch of cinnamon and cloves adds that signature holiday aroma.
I’ve been making these for years, and they’ve become a non-negotiable tradition in my home—because who can resist cookies with crispy edges and a tender center that melts in your mouth?
Plus, they’re incredibly easy to whip up, even for beginner bakers. Trust me, once you make these, your kitchen will smell like a winter wonderland, and everyone will be begging for the recipe.
Let’s get baking!
Ingredients
The secret to perfect gingerbread cookies lies in the balance of spices and the freshness of your ingredients. Using high-quality spices and fresh butter guarantees a rich, warm flavor that’s unbeatable. Here’s everything you’ll need to create these holiday classics:
Dry Ingredients:
- Flour (3 cups): All-purpose works best for a chewy yet sturdy texture. If you prefer a slightly softer cookie, swap in ¼ cup of cake flour.
- Ground Ginger (1 tbsp): The star of the show—don’t skimp! Freshly ground ginger works wonders if you have it.
- Ground Cinnamon (1 tsp): Adds a sweet, warm depth.
- Ground Cloves (½ tsp): A little goes a long way for that signature spiced kick.
- Baking Soda (1 tsp): Essential for the perfect rise—don’t skip it.
- Salt (½ tsp): Balances the sweetness and enhances the flavors.
Wet Ingredients:
- Unsalted Butter (¾ cup, softened): Fresh butter is a must—it creates a rich, creamy texture. Margarine won’t cut it here.
- Brown Sugar (¾ cup): Dark brown sugar adds a deeper molasses flavor, but light brown works too.
- Egg (1 large): Binds the dough and keeps it tender.
- Molasses (⅓ cup): Opt for unsulphured molasses for a smooth, sweet flavor. This is non-negotiable for that classic gingerbread taste.
Extras for Flavor & Texture:
- Vanilla Extract (1 tsp): Adds a subtle warmth—pure extract is worth it.
- Optional: Freshly Grated Nutmeg (¼ tsp): A pro tip for an extra layer of spiced complexity.
For Decoration (Optional):
- Royal Icing: Perfect for piping intricate designs—make it from scratch or use a store-bought mix.
- Sprinkles or Sanding Sugar: Adds a festive touch.
Pro Tip: If you’re out of molasses, a mix of honey and dark corn syrup can work in a pinch, but be prepared for a slightly different flavor profile.
Always measure your spices accurately—too much cloves can overpower the cookies!
How to Make the Best Classic Gingerbread Cookie Method
- Gradually add dry ingredients to wet, mixing just until the dough comes together. Overmixing = tough cookies. Visual cue: Stop when no dry streaks remain.
- Chill dough for 1 hour (or up to overnight). This firms up the butter, preventing flat cookies.
Shortcut: Roll dough into a log before chilling for slice-and-bake ease.
– Roll dough to ¼-inch thickness on a lightly floured surface.
Too thick? Cookies stay soft; too thin? They crisp up. Adjust based on preference.
– Cut shapes with cookie cutters, spacing them 1 inch apart on sheets.
Reroll scraps once—overworking makes dough tough.
– Bake for 8–10 minutes until edges are set but centers are slightly soft. They’ll firm up as they cool.
Rotate pans halfway for even browning.
- Cool on sheets for 5 minutes, then transfer to a rack. Waiting prevents breakage—warm cookies are fragile!
- Decorate once fully cooled with royal icing or melted chocolate.
Pro tip: Pipe outlines first, then “flood” for smooth finishes.
Nutrition
The following table provides the nutritional information per serving for this gingerbread cookie recipe.
| Calories | Fat | Carbs | Protein | Sugar | Fiber |
|---|---|---|---|---|---|
| 120 | 5g | 18g | 2g | 10g | 1g |
Chef Tips
Understanding the nutritional aspects of gingerbread cookies helps me appreciate their balance, but now I’d like to share some tips to make them even better.
Chill the dough for at least an hour—it prevents spreading. Use fresh spices for bold flavor. Roll dough between parchment to avoid sticking.
Don’t overbake; they firm up as they cool. Decorate with royal icing for a crisp finish. Enjoy!
Frequently Asked Questions
Can I Use a Cookie Cutter With Intricate Designs?
Yes, I can use a cookie cutter with intricate designs, but I’ll make sure the dough is firm and well-chilled so it holds the details. I’ve found rolling it slightly thicker helps prevent breaking.
How Long Do Gingerbread Cookies Stay Fresh?
Gingerbread cookies stay fresh for about 1-2 weeks if I keep them in an airtight container at room temperature. I’ve found they’ll last longer if I freeze them—up to 3 months—without losing their flavor.
Can I Freeze the Dough for Later Use?
Yes, you can freeze gingerbread dough for later use. I wrap mine tightly in plastic wrap, then place it in an airtight container or bag. It’ll last up to 3 months in the freezer. Thaw in the fridge before using.
What’s the Best Way to Store Decorated Cookies?
I store decorated cookies in an airtight container, layering them with parchment paper to avoid smudging. I keep ‘em at room temp for 2-3 days or in the fridge for up to a week.
Can I Substitute Molasses With Another Ingredient?
I can substitute molasses with honey, maple syrup, or dark corn syrup, but it’ll change the flavor slightly. If I use honey, I’ll reduce the sugar since it’s sweeter, but the texture should stay similar.
