Name: Gingerbread Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/3 cups unbleached all-purpose flour; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/4 tsp ground cloves; 1/4 tsp fine sea salt; 3/4 cup unsalted butter, room temperature; 1/2 cup packed light brown sugar; 1/2 cup unsulphured molasses, or dark molasses; 1 large egg, room temperature; 2 cups powdered sugar; 2-3 Tbsp milk; 1/4 tsp vanilla extract

There's something about the scent of warm spices filling your kitchen that just feels like coming home. This Gingerbread Cookies Recipe is one of my absolute favorites to bake, especially when the holidays roll around. The cookies turn out perfectly soft with just the right mix of spice and molasses sweetness—truly comforting bites you’ll want to savor with every cup of tea.

A close-up image shows a pile of gingerbread cookies on a white marbled surface, each cookie shaped like a person with light brown color and decorated with white icing. One cookie is on the top with a bite taken out, revealing a soft, crumbly interior. The icing forms simple faces with eyes and smiles, as well as zigzag lines on arms and legs, while one cookie has sugar crystals decorating its icing details. The cookies have a textured surface with small cracks and uneven edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Cookies Recipe
Top Tip
How to Serve Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Cookies Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve pulled this Gingerbread Cookies Recipe out for a cozy afternoon treat or holiday gathering. What makes it so special is how easy it is to get just right—the dough is so soft and easy to work with, and the flavors are perfectly balanced. You’ll love having a batch of these cookies ready to share (or sneak!) anytime.

Perfectly Spiced: This recipe hits the note between warm ginger, cinnamon, and a hint of cloves without being overpowering.
Soft, Yet Crisp: The cookies come out soft in the middle with just a touch of crispness around the edges for the ultimate bite.
Easy to Customize: Whether you want to decorate them for a party or keep them simple, the dough responds beautifully to your creativity.
Make-Ahead Friendly: You can prep your dough a day in advance, making your baking schedule so much more relaxed.

A group of gingerbread cookies shaped like people lie scattered on crumpled brown parchment paper over a white marbled surface. Each cookie is a warm brown color with smooth textures and is decorated with white icing forming smiles, eyes, and zigzag patterns on the edges resembling clothing details. Some cookies have red or green round candy buttons placed vertically on their bodies, while small red, green, and white candy pieces shaped like snowflakes and small Christmas trees are sprinkled around them, adding pops of color and festive charm. The cookies vary in size and decoration style, making the scene lively and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Gingerbread Cookies Recipe plays a big role—spices bring warmth, molasses adds richness, and the butter gives tenderness. I always start with fresh, good-quality spices for the best flavor, and make sure my molasses is unsulphured for that deep, clean taste.

Flat lay of a small mound of unbleached all-purpose flour, a white ceramic bowl with ground ginger powder, a white ceramic bowl with ground cinnamon, a white ceramic bowl with baking soda, a white ceramic bowl with ground cloves, a white ceramic bowl with fine sea salt, a few cubes of unsalted butter at room temperature, a small pile of packed light brown sugar, a white ceramic bowl holding dark molasses, one large whole egg with a clean shell, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unbleached all-purpose flour: Provides a neutral base for the cookies, allowing spices to shine without overpowering.
Ground ginger: The star spice in gingerbread, it brings that bright, zesty kick everyone loves.
Ground cinnamon: Adds warmth and depth, balancing the ginger’s sharpness.
Baking soda: Gives the cookies a gentle lift while keeping them tender.
Ground cloves: A little goes a long way to add subtle spicy notes that deepen the overall flavor.
Fine sea salt: Enhances and balances the sweetness and spices.
Unsalted butter: Using room temperature butter helps with easy mixing and creates that soft texture.
Light brown sugar: Adds moisture and a mild caramel flavor thanks to its molasses content.
Unsulphured molasses: This brings the iconic deep, rich flavor essential to gingerbread cookies.
Large egg: Binds the dough together and adds softness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Gingerbread Cookies Recipe is how easy it is to tweak for your personal taste or occasion. Over the years, I’ve experimented with spices and decorating options, and it’s fun to make it uniquely yours every time.

Spice it Up: I once added a pinch of nutmeg and allspice for a holiday party, which gave the cookies a cozy twist that guests kept asking about!
Gluten-Free Version: Try swapping the flour for a gluten-free blend—you might need to chill the dough a bit longer, but the flavor still shines.
Decorating Fun: For a family baking day, I mix in colored sugars and royal icing—kids love making gingerbread people come alive with sprinkles and little details.

Step-by-Step: How I Make Gingerbread Cookies Recipe

Step 1: Blend Your Spices and Flour

Start by sifting together the flour, ground ginger, cinnamon, baking soda, cloves, and salt. Sifting really helps mix the spices evenly and keeps the dough light and smooth. I usually do this right into a medium bowl so it’s ready when I start creaming butter and sugar.

Step 2: Cream Butter, Sugar & Molasses

Using an electric mixer on medium-high, beat the softened butter with brown sugar and molasses until it’s light and fluffy—about 2 to 3 minutes. This step is key to the cookie’s tenderness. Then, beat in the egg until fully combined. The mixture should look creamy and smooth.

Step 3: Bring It All Together

Now, add the dry ingredients to your wet, beating on medium-low speed. The dough will be soft and moist—perfect! If it feels too sticky, don’t hesitate to sprinkle a little flour when handling. Transfer it to a floured surface and divide into three disks for chilling.

Step 4: Chill, Roll & Cut

Wrapping each disk in plastic wrap, refrigerate for at least an hour. This chilling time helps the dough firm up so it rolls out nicely. Roll out to about ¼-inch thick on a floured surface and cut out your gingerbread shapes. Keep turning your dough as you roll to prevent sticking—it makes a world of difference!

Step 5: Bake to Perfection

Place cookies on lined baking sheets about an inch apart. Bake at 375°F for 9–10 minutes, just until the edges begin to brown. I always watch closely here—overbaking makes them too crunchy if you prefer soft cookies. Let them cool on racks before decorating or storing.

Top Tip

From my own kitchen adventures, a few small adjustments have seriously upgraded my Gingerbread Cookies Recipe results. These tips help whether you’re a beginner or a seasoned baker.

Chill the Dough Thoroughly: Don’t rush this step — chilled dough is easier to roll and shapes hold better during baking.
Use Molasses Wisely: I recommend unsulphured molasses for a clean, deep flavor—avoid substitutes that can taste bitter or overly strong.
Flour Your Surface: I always keep a small bowl of flour nearby to dust my rolling pin and surface, preventing sticky dough without drying it out.
Don’t Overbake: Check the cookies early as ovens vary—remember they firm up more as they cool!

How to Serve Gingerbread Cookies Recipe

gingerbread cookies - Serving Suggestion

Garnishes

I love decorating mine with a simple vanilla icing—just powdered sugar, milk, and a touch of vanilla. It’s fun to pipe on little buttons, scarves, or faces. Adding colorful sprinkles or edible glitter really makes them festive. You can keep them minimalist or go all out, depending on your mood!

Side Dishes

These cookies are delightful with a hot drink—think spiced chai, rich hot chocolate, or even a warming mug of mulled cider. They also make a charming addition to a holiday dessert platter alongside fruitcake, peppermint bark, or creamy eggnog.

Creative Ways to Present

For special occasions, I like arranging gingerbread cookies in decorative tins layered with parchment paper and tied with a festive ribbon. Another favorite is stacking them tower-style with icing “glue,” then gifting them as edible centerpieces—always a hit at holiday parties!

Make Ahead and Storage

Storing Leftovers

I keep leftover gingerbread cookies in an airtight container at room temperature. They stay deliciously soft for up to a week—if they last that long! Placing a slice of bread in the container helps maintain moisture, something I learned after a few batches turned out too dry.

Freezing

Both dough and baked cookies freeze well. I usually pre-bake cookies and freeze them between parchment sheets in a sealed bag. When I’m ready to enjoy, I just thaw them at room temperature. Dough can be rolled straight from the fridge after freezing and needs a couple extra minutes of chilling.

Reheating

If you want that fresh-baked warmth, pop cookies in a 300°F oven for 3–5 minutes—watch closely so they don’t overdo it. This brings back that soft, chewy texture I adore, almost like they just came out of the oven!

Frequently Asked Questions:

Can I make gingerbread cookies without molasses?

Molasses gives gingerbread cookies their classic flavor and moisture. If you don’t have molasses, you can try substituting with dark corn syrup or honey, but the flavor and texture may change slightly. I recommend sticking with molasses for the best authentic taste.

How do I keep my gingerbread cookies soft?

To keep cookies soft, avoid overbaking and store them in an airtight container with a slice of bread to maintain moisture. Also, using brown sugar and molasses in the dough helps retain softness.

Can I freeze gingerbread cookie dough?

Yes! Freezing dough is a great way to prep ahead. Wrap the dough disks tightly in plastic wrap and freeze for up to a month. Let thaw in the fridge before rolling and cutting.

What’s the best way to decorate gingerbread cookies?

I find a simple icing made from powdered sugar, milk, and vanilla works beautifully. Use piping bags or squeeze bottles to add details, and don’t be shy with colorful sprinkles to bring your cookies to life. Let the icing fully harden before stacking or storing.

Final Thoughts

Sharing this Gingerbread Cookies Recipe has been a joy because it’s a little piece of my kitchen tradition that I know you’ll enjoy just as much. It’s cozy, nostalgic, and endlessly customizable—a perfect project for a quiet afternoon or festive gathering. Trust me, once you make these, they’ll become your go-to recipe whenever you want that comforting, spiced sweetness in cookie form. Happy baking!