BEST Gingerbread Cookies

These classic gingerbread cookies are a holiday favorite for a reason. With soft centers, crisp edges, and perfectly balanced warm spices, they bring nostalgic Christmas flavors to every bite. Made with molasses, brown sugar, and a blend of ginger, cinnamon, allspice, and cloves, these cookies are ideal for cutting into festive shapes and decorating with your favorite icing.

Why You’ll Love This Recipe

• Perfect balance of soft and crisp texture

• Rich flavor from molasses and brown sugar

• Beautifully spiced with cinnamon, ginger, allspice, and cloves

• Dough holds its shape—great for cookie cutters

• Ideal for holiday decorating

• Can be made ahead and frozen

• Makes a large batch, perfect for parties

• Customizable with icing, sprinkles, or candies

• Fun baking activity for families and kids

• A trusted, kitchen-tested recipe that never fails

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Ground ginger

• Ground cinnamon

• Ground allspice

• Ground cloves

• Unsalted butter, softened

• Packed brown sugar (light or dark)

• Molasses (unsulphured or dark, not blackstrap)

• Egg

• Pure vanilla extract

• Optional: royal icing, cookie icing, or buttercream for decorating

Directions

1. In a large bowl, whisk together the flour, baking soda, salt, and spices (ginger, cinnamon, allspice, cloves).

2. In a separate bowl, beat the butter until smooth. Add brown sugar and molasses and mix until creamy.

3. Beat in the egg and vanilla extract until fully combined.

4. Gradually add the dry ingredients into the wet mixture. Beat on low until a thick, sticky dough forms.

5. Divide the dough in half and wrap each portion in plastic wrap, forming discs. Chill for at least 3 hours (or overnight).

6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

7. Roll out one dough disc on a floured surface to 1/4-inch thickness. Cut into desired shapes using cookie cutters.

8. Place cookies 1 inch apart on baking sheets.

9. Bake for 9–10 minutes (8 minutes for smaller cookies, 11 for larger). Rotate the pans halfway through baking.

10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before decorating.

Servings and timing

Servings: 24 cookies (4-inch size)
Prep Time: 4 hours (includes chilling time)
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes

Variations

• Mini Cookies: Use smaller cookie cutters and reduce baking time to 8 minutes.

• Extra Spicy: Add a pinch of black pepper or increase the ginger for more kick.

• Orange Zest: Add 1 teaspoon of orange zest to the dough for a citrus twist.

• Maple Glaze: Drizzle with a simple maple icing for a rich topping.

• No Icing: These cookies are flavorful enough to enjoy plain.

• Buttercream Frosting: Decorate with spiced buttercream instead of royal icing.

• Chocolate Dipped: Dip cooled cookies halfway into melted white or dark chocolate.

• Vegan Version: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).

• Molasses Mix: If molasses is too strong for your taste, use half molasses and half golden syrup.

• Sugar-Free Attempt: Not recommended with this recipe, as sugar structure is key to the texture.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 1 week.
Freezing Baked Cookies: Freeze undecorated or decorated cookies for up to 3 months. Layer with parchment paper in a container.
Freezing Dough: Freeze wrapped dough discs for up to 3 months. Thaw overnight in the fridge before rolling out.
Reheating: No reheating needed. Serve at room temperature or microwave for 5–10 seconds to soften slightly.

FAQs

Can I skip chilling the dough?

No, chilling is essential to firm up the dough and prevent spreading. It also enhances flavor and makes rolling easier.

What kind of molasses should I use?

Use unsulphured or dark molasses. Avoid blackstrap molasses—it’s too bitter and strong for this recipe.

Can I freeze the dough?

Yes, wrap the dough discs tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

How do I keep the dough from drying out while rolling?

Work with one disc at a time and keep the other chilled. Lightly flour your work surface, and re-roll scraps quickly.

Why is my dough cracking while rolling?

Cold dough can crack initially. Let it sit at room temperature for 5–10 minutes to soften slightly, and knead gently to repair cracks.

How can I make sure the cookies don’t get too hard?

Bake until just set. Overbaking will make them crunchy. For softer cookies, stick to the suggested times.

Can I decorate with buttercream instead of royal icing?

Yes, buttercream works well and adds a rich texture. You can also flavor it with cinnamon or vanilla for extra depth.

Are these cookies suitable for gingerbread houses?

No, this dough is too soft for constructing gingerbread houses. Use a sturdier recipe designed specifically for that.

How do I make the cookies more chewy?

These cookies already have a chewy center. For extra chew, reduce baking time slightly or use dark brown sugar.

Can I make this recipe sugar-free?

It’s not recommended to remove the sugar entirely, as it affects both taste and texture. Try a recipe specifically developed for sugar substitutes.

Conclusion

These gingerbread cookies are the ultimate holiday treat—rich, spiced, and beautifully soft in the center with crisp edges. Whether you’re baking for a cookie exchange, decorating with kids, or simply embracing the festive spirit, this reliable recipe delivers perfect results every time. It’s no wonder they’re a seasonal favorite you’ll return to year after year.