There’s something truly magical about baking gingerbread cookies from scratch—the warm spices that fill your kitchen, the crisp yet tender bite, and of course, the joy of decorating them just the way you like. That’s why this Homemade Gingerbread Cookies Recipe has become my go-to during the holidays and beyond. It’s straightforward but yields those perfect cookies that bring smiles every time.
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Why You'll Love This Recipe
I’ve tried quite a few gingerbread cookie recipes over the years, but this one strikes the perfect balance between spicy, sweet, and soft—just like the gingerbread cookies I remember from childhood. What really wins me over is how easy it is to prepare, even if you’re juggling holiday chaos.
- Perfect Spice Blend: The combination of ginger, cinnamon, and cloves creates that classic gingerbread taste that’s rich and warming.
- Soft But Sturdy Texture: These cookies are tender inside without being crumbly, so they hold up beautifully for decorating and gifting.
- Easy Prep & Chill: The dough chills quickly without fuss, making it handy for preparing ahead or when you need a baking break.
- Fun to Decorate: Whether you love icing, sprinkles, or just plain cookies, these gingerbread shapes are the perfect canvas.
Ingredients & Why They Work
Every ingredient in this Homemade Gingerbread Cookies Recipe plays a crucial role. From spices to molasses, each brings its own magic that works together to create that nostalgic gingerbread experience. I always recommend using good quality molasses—it really makes a difference!
- Unbleached all-purpose flour: Gives structure without an off-flavor; unbleached feels a bit more natural and reliable for tender cookies.
- Ground ginger: The star spice, providing that sharp, warm bite gingerbread is famous for.
- Ground cinnamon: Adds sweetness and depth alongside the ginger.
- Baking soda: Helps the cookies rise slightly and stay soft.
- Ground cloves: A little goes a long way for a subtle warmth that rounds out the spices.
- Fine sea salt: Balances sweetness and enhances the spice flavors.
- Unsalted butter (room temperature): Gives richness and helps create that tender crumb.
- Light brown sugar (packed): Adds moisture and a deeper sweetness that pairs perfectly with molasses.
- Unsulphured molasses (or dark molasses): Delivers the iconic, robust molasses flavor and moistness—you don't want to skip this!
- Large egg (room temperature): Binds the dough and adds richness.
Make It Your Way
One of my favorite parts about this Homemade Gingerbread Cookies Recipe is how adaptable it is. I often tweak the spices just a touch or swap molasses for a mild honey if I’m feeling adventurous. Don’t hesitate to experiment so your cookies fit your taste perfectly!
- Variation: On busy days, I substitute half the molasses with maple syrup for a milder flavor and it still comes out beautifully.
- Dietary Modification: You can try replacing butter with vegan butter and a flax egg for a dairy-free version, though texture may change slightly.
- Seasonal Twist: Adding a pinch of nutmeg or allspice gives these cookies a cozy, autumn-inspired note if you want a little change.
Step-by-Step: How I Make Homemade Gingerbread Cookies Recipe
Step 1: Blend the Dry Goodies
I start by sifting together the all-purpose flour, ground ginger, cinnamon, baking soda, cloves, and salt in a medium bowl. Sifting is a game-changer here—it keeps those spices even throughout the dough and helps avoid any lumps. Plus, it makes mixing easier later on.
Step 2: Cream Butter, Sugar & Molasses
Using an electric mixer, I beat the room-temperature butter, packed light brown sugar, and molasses together until the mixture is light and fluffy—about 2 to 3 minutes at medium-high speed. This step is key because it incorporates air, helping your cookies stay tender. Then, I add the egg and mix for another minute until it’s all well combined.
Step 3: Combine and Chill the Dough
Next, I add the dry flour mixture to the wet ingredients in batches, mixing on medium-low just until everything comes together. The dough will be soft and slightly sticky—that’s perfect! I transfer it onto a floured surface, dust the top with a bit more flour if sticky, and shape it into three disks. Wrapping them individually in plastic wrap helps prevent drying out. Then, I chill them in the fridge for at least an hour, which firms up the dough and makes it easier to roll out.
Step 4: Roll, Cut, and Bake
When you’re ready to bake, preheat your oven to 375°F and line a rimmed baking sheet with parchment paper or a silicone liner. Roll each dough disk out on a floured surface to about ¼-inch thickness, turning frequently to avoid sticking. Using a 4 to 5-inch cookie cutter, cut out your gingerbread shapes, gather scraps, and re-roll. Place cookies about an inch apart on the baking sheet. Bake for 9 to 10 minutes, just until the edges barely turn brown—baking any longer may make them too crisp if you like softer cookies.
Once baked, transfer cookies to a cooling rack. Repeat with remaining dough. These cookies stay fresh in an airtight container at room temperature for up to a week, but honestly, I doubt they’ll last that long!
Top Tip
After making this Homemade Gingerbread Cookies Recipe multiple times, I’ve learned a few tips that really help perfect these festive treats. Don’t worry if your first batch isn’t flawless—practice and little tweaks get you there!
- Don’t Skip Chilling: The dough firms up in the fridge which prevents spreading and makes rolling smoother.
- Lightly Flour Your Surface: This keeps the dough from sticking without drying it out too much when rolling.
- Watch the Bake Time: Gingerbread cookies continue to firm as they cool, so pull them out just as edges start to turn golden.
- Store Properly: Keep cookies airtight and, if stacking, place parchment between layers so decorations don’t stick.
How to Serve Homemade Gingerbread Cookies Recipe
Garnishes
I love decorating my gingerbread cookies with a simple vanilla icing made from powdered sugar, milk, and a touch of vanilla extract. It’s easy to pipe and dries nice and firm. Sprinkles add that festive cheer, and sometimes I go all out with edible glitter or mini candy bits for a holiday party. Having piping bags or squeeze bottles on hand really helps with neat designs if you’re going that route.
Side Dishes
These cookies pair perfectly with a warm mug of spiced tea, hot apple cider, or even a frothy latte. For a holiday spread, I often serve them alongside fruitcake bites, spiced nuts, or a batch of mulled wine for a cozy gathering.
Creative Ways to Present
For a party or gift, I like arranging the cookies in a festive tin or wrapping small bundles with ribbon and a sprig of fresh rosemary or a cinnamon stick. It adds an earthy touch that complements the spicy notes. Setting up a gingerbread decorating station with different icings and toppings also makes for a fun activity for kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Once cooled and decorated, I store leftover gingerbread cookies in an airtight container at room temperature, layering parchment paper between each batch to keep them pristine. They stay fresh and tasty for up to a week this way, which is great when you want to bake ahead.
Freezing
If I want to prep way in advance, I freeze the unbaked dough disks wrapped tightly in plastic wrap and stored in a sealed bag. When ready, I thaw overnight in the fridge before rolling out. You can also freeze baked, cooled cookies between sheets of parchment for up to 3 months—just thaw at room temperature before enjoying.
Reheating
To refresh slightly stale cookies, I pop them in a 300°F oven for about 5 minutes on a baking sheet. This helps restore a soft bite without drying them out. Just avoid overheating or they’ll get crispy fast.
Frequently Asked Questions:
While all-purpose flour works best for that light yet sturdy texture, you can experiment with whole wheat flour but your cookies might turn out a bit denser and less tender. A mix of half all-purpose and half whole wheat works well too.
Chilling the dough thoroughly is your best bet to reduce spreading. Also, using a good quality unsalted butter and not over-creaming the butter and sugar will help cookies keep their shape while baking.
Absolutely! The dough freezes beautifully. Wrap each disk tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator overnight before rolling and cutting your cookies.
I prefer a simple icing made from powdered sugar, milk, and vanilla extract piped on with a small tip or squeeze bag. Adding colorful sprinkles or edible glitter can make your cookies festive and fun. Just be sure to let the icing harden fully before stacking or storing.
Final Thoughts
This Homemade Gingerbread Cookies Recipe holds a special place in my kitchen and heart. It’s one of those classic recipes that never fails to bring a little extra warmth and happiness to the day. I hope you enjoy making and sharing these cookies as much as I do—nothing beats the smell of fresh gingerbread wafting through your home and the smiles at the first bite.
Print
Homemade Gingerbread Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Gingerbread Cookies recipe offers soft, spiced cookies perfect for holiday baking and decorating. Made with a fragrant blend of ginger, cinnamon, cloves, and molasses, these cookies are rolled and cut into festive shapes, then baked to a light golden finish. Ideal for cookie decorating parties, they can be iced and adorned with colorful sprinkles for a fun, festive treat.
Ingredients
For the Gingerbread Cookies:
- 2 ⅓ cups unbleached all-purpose flour
- 2 teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- ¾ cup unsalted butter, room temperature
- ½ cup packed light brown sugar
- ½ cup unsulphured molasses or dark molasses
- 1 large egg, room temperature
For the Icing (Optional Decoration):
- 2 cups powdered sugar
- 2-3 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Dry Ingredients: Sift the all-purpose flour, ground ginger, ground cinnamon, baking soda, ground cloves, and fine sea salt into a medium mixing bowl to ensure even distribution of spices and leavening.
- Cream Butter, Sugar, and Molasses: In a separate bowl, use an electric mixer to beat the unsalted butter, packed light brown sugar, and molasses on medium/high speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Then add the large egg and beat for 1 minute until fully incorporated.
- Combine Dry and Wet Ingredients: Add the flour mixture to the butter mixture and beat on medium/low speed just until combined. The dough will be soft and moist at this stage.
- Chill the Dough: Transfer the dough onto a well-floured surface. If sticky, dust the dough's top with flour so you can pat it into a disk. Divide the dough into three equal pieces, flatten each into a disk, wrap individually in plastic wrap, and refrigerate until firm, about 1 hour or up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 375 degrees Fahrenheit and place a rack in the center. Line a rimmed baking sheet with parchment paper or a silicone liner to prevent sticking.
- Roll and Cut Cookies: On a well-floured surface, roll out one disk of dough to ¼-inch thickness. Rotate the dough as you roll to prevent sticking. Use a 4 to 5-inch cookie cutter to cut out gingerbread shapes. Gather leftover scraps, chill, and re-roll as needed.
- Bake Cookies: Place the cut cookies on the prepared baking sheet at least 1 inch apart. Bake for about 10 minutes or until the cookies just begin to brown at the edges. Avoid overbaking if you prefer softer cookies. Remove from oven and transfer to cooling racks.
- Repeat Baking: Repeat rolling, cutting, and baking with the remaining dough disks following the same process.
- Optional - Prepare Icing: In a medium bowl, mix powdered sugar, 2-3 tablespoons milk, and vanilla extract until smooth. Adjust consistency by adding powdered sugar to thicken or more milk to thin. Use a piping bag, zip bag, or squeeze bottle to decorate cooled cookies. Allow icing to set before storing.
- Store Cookies: Once cooled and decorated, store cookies in an airtight container at room temperature for up to one week.
Notes
- To prevent dough from sticking when rolling, frequently dust your surface and rolling pin with flour.
- If you want softer cookies, slightly shorten baking time and watch the edges closely for light browning.
- Wrap leftover dough tightly and refrigerate up to 24 hours to develop flavors and ease handling.
- For cookie decorating parties, have piping bags and a variety of sprinkles ready to add festive flair.
- Ensure cookies are completely cooled before applying icing to prevent melting and smearing.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
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