These Gingerbread Cookies are everything a Christmas cookie should be! Perfectly spiced and flavored with molasses and brown sugar, this easy gingerbread cookie recipe is perfect for cutout cookies and decorating! Love Christmas cookies? Make sure to try my Chewy Ginger Molasses Cookies and perfect Sugar Cookies!
Gingerbread Cookies
Gingerbread cookies are one of my favorites, especially around the Christmas season. They have such amazing flavor and are easily one of the most nostalgic cookies for the holiday season. PLUS, they make your house smell absolutely amazing when they bake!
We have so many favorite Christmas cookies and these Gingerbread Cookies rank right up there with the best of the best:
Soft Gingerbread Cookies
Gingerbread cookies stay fresh for up to two weeks, so they are a great choice for a busy season too! This dough can be rolled thin to make crisp cookies, or a bit thicker for a soft cookie.
Roll the cookies thicker for a softer cookie with more chew.
Gingerbread Cookie Recipe Ingredients
These cookies are super easy to make and have all the flavors and spices you would expect in a perfect gingerbread cookie recipe. Let’s take a look at what you’ll need:
- all-purpose flour – gives our cookies structure and keeps them from spreading out of control
- baking powder – the leavener in this cookie recipe
- ground ginger, cinnamon, nutmeg and cloves – can’t have a gingerbread cookie without ginger and this recipe calls for just the right amount. The other spices add additional flavor and complexity to these cookies. Cloves are one of those distinct flavors that make gingerbread cookies so easily recognizable.
- ground black pepper – this is an optional ingredient but definitely adds a little kick to the recipe. Use finely ground black pepper.
- butter – for flavor and
- molasses – acts as both sweetener and flavor in this recipe
- brown sugar – works well with the molasses
- eggs – for structure
- vanilla extract – really helps blend the flavors together and add additional depth of flavor
How To Make Gingerbread Cookies
- In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
- In the bowl of your electric mixer (or other large bowl), beat butter until smooth. Add brown sugar, molasses, eggs and vanilla.
- Gradually stir in the dry ingredients until they are fully incorporated.
- Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours.
- When dough has chilled, preheat oven to 350*F. On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick). Cut into desired shapes with cookie cutters. Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat
type liner.
If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
- Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
- Frost with royal icing, if desire. HERE is the royal icing recipe I use, as well as some decorating tips to get you started.
type liner. FAQs
Can these cookies be made in advance? Yes! These gingerbread cookies keep very well so you can make them up to 1 week in advance. Just keep them stored in an airtight container with parchment between layers. You can also make the dough ahead of time and store in the fridge tightly wrapped in plastic wrap.
What kind of icing should I use to these decorate gingerbread cookies? I recommend royal icing for frosting but you can use you favorite icing or frosting.
Can gingerbread cookies be frozen? Yes. After baking, place in airtight freezer safe container with parchment between layers for up to 3 months.
Gingerbread Cookie Recipe Ideas
You may be wondering what else you can make with this gingerbread cookie recipe and I’ve got great news – SO. MUCH. Let’s take a look at these fun ideas:
- Christmas Drum Cookies (with a surprise inside)
- Gingerbread House Decorating Party
- Sweet Gingerbread Garland or these gorgeous Gingerbread Snowflakes
Tips for the Best Gingerbread Cookies
- It’s annoying but this dough has to be chilled or else the cookies will spread during baking. Chilling also makes the dough easier to handle. Keep the dough you are not using chilled and and add a bit more flour as needed to work with the dough if necessary.
- If you are making gingerbread houses or very large cookies that need to be extra sturdy, I would recommend 5 1/2 cups flour. If making smaller cookies that you want to be soft, use 5 cups flour. Certainly the dough will be softer and more sticky the less flour you use.
- If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
- The dough can be rolled out and handled just as I described in my post HERE.
Favorite Cookie Cutters
- Snowflake Cookie Cutter Set or this Snowflake Cookie Cutter which is great for kids.
- Gingerbread Man (3 piece set) and Gingerbread Girl
- Christmas Cookie Cutter Set
More Christmas Cookies
- Cranberry Orange Cookies
- Snickerdoodle Cookies
- Watercolor Snowflake Cookies
- Winter Wonderland Cookies
- Chocolate Peppermint Biscotti
How to Make Gingerbread Cookies
Gingerbread Cookies
Ingredients
- 5 to 5 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg slightly less if using freshly grated
- 1 teaspoon ground cloves
- 1/4 teaspoon ground black pepper optional
- 1 cup butter
- 3/4 cup molasses
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
- In the bowl of your electric mixer (or other large bowl), beat butter until smooth. Add brown sugar, molasses, eggs and vanilla.
- Gradually stir in the dry ingredients until they are fully incorporated.
- Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours.
- When dough has chilled, preheat oven to 350*F. On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick). (The dough can be rolled out and handled just as I described in my post HERE). Cut into desired shapes with cookie cutters. Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner. If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
- Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
- Frost with royal icing, if desire. HERE is the royal icing recipe I use, as well as some decorating tips to get you started.
Video
Notes
- If making gingerbread houses or very large cookies I would recommend 5 1/2 cups flour, if making smaller cookies that you want to be soft, use 5 cups flour.
- Certainly the dough will be softer and more sticky the less flour you use. Keep the dough chilled, and/or add a bit more flour as needed to work with the dough.
Tools Needed:
Cookie Cutters- Snowflake Cookie Cutter Set or this Snowflake Cookie Cutter which is great for kids.
- Gingerbread Man and Gingerbread Girl
- Christmas Cookie Cutter Set
Nutrition
Originally published November 22, 2010.
How many thick cookies will this recipe make?
sim,precisamos de biscoitos de natal verão,aqui no Brasil faz 32 graus.
seu trabalho é maravilhoso,parabéns,beijos !!!!
These look yummy and gorgeous! Just wondering what size cutters you used and what the yield was for this recipe? I’d like to make them for my family this Christmas as gifts and want to make sure there are enough to go around.
It depends on how thin you roll the dough, but if you make a full batch of dough (using the recipe above), you should be able to get at least 4 dozen medium sized (3.5 inch) cookies.
Yumm… They look beautiful! Can I use honey instead of molasses?
Keep up the great job, Glory and have a nice day!
Yes, I would imagine you could use honey in place of the molasses, the main difference would be a much milder flavor.
I have been baking gingerbread boys for close to 30 years now. I used to have a go-to recipe, but a few years ago it just wasn't working for me anymore. So, the search started for a new recipe… through too thick, too thin, too blah, too spicey, too labor intensive and just not right… until this recipe.
I used it to make Fall pumpkins and now my annual gingerbread boys. It's perfectly spiced, a beautiful dough to work with and absolutely lovely on the tastebuds! Thanks for sharing.
I was curious would this be a good recipe for a gingerbread house?
Hi Glory, Found you through Cookie Krazie / Cookies With a Mission. Looking forward to following you! Laura :o)
Glory thankyou again, you inspired me to make my own version (we used a different recipe though). I've linked back to you. http://themamabearshouse.blogspot.com/2010/12/reindeer-yummies-and-farewells.html
Merry Christmas!
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thank you so much for the recipe ♥ Can't wait to try!! 🙂
These cookies are beautiful and look delicious! I was just wondering if it matters what type of brown sugar you use – light or dark brown sugar. Thanks so much for sharing your wonderful recipes.