Gingerbread cookies are one of those recipes I keep coming back to, no matter the season. They’re just as welcome at a winter potluck as they are on a quiet evening when you want something homemade. I first started making these cookies for a casual get-together with friends who love anything spiced. The aroma alone was enough to get everyone asking for the recipe before the first tray even cooled. What I like most is how adaptable they are—whether you’re baking with kids, prepping ahead for a holiday party, or just want a treat to go with your afternoon tea, these cookies fit right in.
One thing I’ve learned: chilling the dough is non-negotiable. It’s the difference between cookies that hold their shape and ones that spread into a mess. If you’re new to rolling out dough, don’t stress about cracks—just press them back together as you go. The dough is forgiving, and you’ll get the hang of it quickly. I usually double the batch if I’m bringing them to a gathering, since they disappear fast. Even if you’re baking solo, the process is straightforward and the results are worth the wait.
These gingerbread cookies strike a good balance—soft in the center, crisp at the edges, and packed with ginger and cinnamon. The ingredient list is simple, and you probably have most of it on hand. Decorating is optional, but it’s a fun way to make them your own. If you’re looking for a recipe that’s reliable and easy to share, this one’s a solid choice. Whether you’re making them for a crowd or just for yourself, you’ll end up with a batch of cookies that feel special without a lot of fuss.
Gingerbread Cookies
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The Simple Ingredients You’ll Need
- 3 1/2 cups (440g) all-purpose flour, spooned and leveled
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed brown sugar, light or dark
- 2/3 cup (160ml; about 200g) molasses (unsulphured or dark, avoid blackstrap)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Start Here
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set this dry mixture aside.
- In a stand mixer or with a hand mixer and paddle attachment, beat the softened butter on medium speed for about 1 minute until smooth. Add the brown sugar and molasses, then mix on medium-high until the mixture is creamy and well blended. Scrape down the bowl as needed.
- Add the egg and vanilla extract. Beat on high speed for 2 minutes, until the mixture is fully combined. It’s normal if the butter looks slightly separated at this stage.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a thick, slightly sticky dough forms. Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 3 hours (or up to 3 days). Chilling is essential for easy rolling and the best texture.
- Preheat your oven to 350°F (177°C). Line 2 or 3 baking sheets with parchment paper or silicone baking mats.
- Lightly flour your work surface, hands, and rolling pin. Roll one dough disc at a time to about 1/4-inch thickness. If cracks appear, gently press them back together. Rotate the dough as you roll for even thickness.
- Cut out shapes using cookie cutters and place them about 1 inch apart on the prepared baking sheets. Gather and re-roll scraps as needed. Repeat with the second dough disc.
- Bake for 9–10 minutes. For cookies smaller than 4 inches, check at 8 minutes; for larger cookies, bake up to 11 minutes. Rotate the pans halfway through. Less time yields softer cookies; more time makes them crispier.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired once fully cooled.
- Store cooled cookies in an airtight container at room temperature for up to one week.
Finding the Best Ingredients (and Smart Substitutions)
Quality makes a difference with gingerbread cookies. Use fresh ground spices—cinnamon, ginger, allspice, and cloves—for the most robust flavor. Molasses is key: stick with unsulphured or dark molasses for a rich, not bitter, taste. Avoid blackstrap molasses, which can overpower the cookies. If you’re out of allspice or cloves, you can increase the cinnamon slightly or add a pinch of nutmeg. For a dairy-free version, swap in a plant-based butter. Light and dark brown sugar both work; dark gives a deeper flavor.
How It’s Traditionally Served (or How I Love to Serve It)
Gingerbread cookies are usually served plain, dusted with powdered sugar, or decorated with royal icing. I like to set out a tray with a mix of decorated and undecorated cookies so everyone can choose. They’re great with coffee, tea, or a glass of milk. For gatherings, I sometimes package a few in small bags for guests to take home. If you’re making them for kids, let them help with the decorating—it turns the cookies into a fun group activity.
Storing This Dish to Preserve Its Story
Once cooled, store gingerbread cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If you want to keep them longer, freeze undecorated cookies in a freezer-safe bag for up to three months. Thaw at room temperature before serving. Don’t refrigerate baked cookies, as this can dry them out. If you’ve decorated with royal icing, let it dry completely before stacking or storing.
Tips for a Truly Memorable Flavor
Don’t skimp on the spices—using a full tablespoon of ginger and cinnamon gives these cookies their signature warmth. Chilling the dough is crucial for both flavor and texture, so don’t rush this step. For extra depth, try adding a teaspoon of orange zest to the dough. If you like a bit of crunch, sprinkle coarse sugar on the cookies before baking. And always taste your spices before using—old spices lose their punch.
Regional & Seasonal Variations of Gingerbread Cookies
Gingerbread cookies have many regional twists. In Germany, you’ll find Lebkuchen, which are softer and often glazed. Swedish pepparkakor are thin, crisp, and heavy on the spice. In the U.S., shapes and decorations vary by region and occasion—think pumpkins for fall, stars for holidays. Some bakers add black pepper or swap molasses for honey. Around the holidays, adding a pinch of cardamom or a splash of citrus is common for a fresh twist.
Before You Try It: FAQs
Why does the dough need to chill for so long?
Chilling the dough allows the flour to fully hydrate and the butter to firm up, which prevents the cookies from spreading too much during baking. It also lets the spices meld for a more developed flavor. Don’t skip or shorten this step—it’s key for cookies that hold their shape and have the right texture.
What’s the best way to roll out sticky dough?
If your dough feels sticky, dust your work surface, rolling pin, and hands lightly with flour. Work with one dough disc at a time, keeping the other chilled. If the dough softens too much, pop it back in the fridge for 10–15 minutes. Don’t add too much flour, or the cookies may turn out dry.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to three days in advance. Wrap each disc tightly in plastic wrap and store in the refrigerator. If you want to prep even further ahead, freeze the dough discs for up to three months. Thaw overnight in the fridge before rolling out and baking.
How do I know when the cookies are done?
The edges should look set and just barely begin to darken, while the centers may still look slightly soft. Don’t overbake—they’ll continue to firm up as they cool. For softer cookies, pull them from the oven as soon as the edges are set. For crispier cookies, bake an extra minute or two.
What’s the best icing for decorating gingerbread cookies?
Royal icing is the classic choice because it dries hard and holds detail well. For a softer finish, use buttercream. If you want to keep things simple, a quick glaze of powdered sugar and milk works too. Let any icing dry completely before stacking or storing the cookies to avoid smudging.
Why did my cookies lose their shape in the oven?
This usually happens if the dough wasn’t chilled long enough or if too much flour was added during rolling. Always chill the dough thoroughly and use just enough flour to prevent sticking. Also, avoid overworking the dough, as this can warm it up and make it harder to cut clean shapes.
Gingerbread Cookies
Equipment
- Stand mixer or handheld mixer
- Baking sheets
- Parchment paper or silicone mats
- Rolling Pin
Ingredients
For the dough:
- 3 1/2 cups all-purpose flour spooned and leveled
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the wet ingredients:
- 10 tablespoons unsalted butter softened to room temperature
- 3/4 cup packed brown sugar light or dark
- 2/3 cup molasses unsulphured or dark, avoid blackstrap
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, combine the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set the mixture aside for later use.
- Using a stand mixer or a handheld mixer fitted with a paddle attachment, cream the softened butter on medium speed for around 1 minute until smooth. Add in the brown sugar and molasses, and beat on medium-high until well mixed and creamy. Scrape down the sides of the bowl as needed.
- Incorporate the egg and vanilla extract, and mix on high speed for 2 minutes, or until fully combined, even if the butter appears slightly separated.
- Gradually mix in the dry flour blend with the wet ingredients on low speed until it just comes together. The resulting dough will be thick and somewhat sticky. Halve the dough, shape each piece into a disc, wrap in plastic, and refrigerate for a minimum of 3 hours or up to 3 days. Chilling is crucial to achieve the best texture.
- When ready to bake, heat your oven to 350°F (177°C). Line two or three baking sheets with parchment paper or silicone mats for easy cleanup.
- Take one of the chilled dough discs and lightly flour your work surface, hands, and rolling pin. Roll the dough out to approximately 1/4-inch thick. If it cracks, let it rest for a moment before gently repairing the cracks with your fingers.
- Cut out your desired shapes and arrange them on the baking sheets about 1 inch apart. Gather and re-roll the scraps until all the dough is utilized. Repeat the process with the second disc.
- Bake the cookies for 9 to 10 minutes, adjusting the time based on size: about 8 minutes for smaller cutters and around 11 minutes for larger ones. Rotate the pans midway through baking to ensure even cooking. A shorter baking time results in softer cookies, whereas longer baking leads to crisper ones.
- Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Once they are cool, feel free to decorate them as desired with royal icing or buttercream.
- Store these delightful cookies covered at room temperature for up to one week – if they last that long!
