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These Gingerbread Cookie are a timeless holiday treat—soft on the inside, crisp at the edges, and loaded with warm spices. No wonder this spiced dessert has earned a place in my Christmas baking rotation year after year.
You know what makes them even more irresistible? Let me show you why this gingerbread cookie recipe will have you preheating your oven before you know it.
Why You’ll Love This Gingerbread Cookie Recipe
• Effortless mixing—no stand mixer required
• Soft centers with lacy, golden edges
• Yields about 36 festive cookies—perfect for sharing
• Ideal for Christmas baking parties and cookie swaps
• Dough freezes beautifully for bake-later convenience
• A crowd-pleasing holiday treat for all ages
• Spiced dessert magic in every bite
• Kid-friendly decorating moment with icing and sprinkles
Let’s gather everything you need to whip up these holiday treats in a jiffy.
Ingredients
3 cups all-purpose flour (plus extra for rolling)
1 tsp baking soda
½ tsp salt
2 tbsp ground ginger (McCormick recommended)
1 tbsp ground cinnamon
¼ tsp ground cloves
¾ cup unsalted butter (1½ sticks), softened (Land O Lakes is my go-to)
¾ cup packed brown sugar (light or dark)
¾ cup molasses (dark for richer depth)
1 large egg, room temperature
1 tsp pure vanilla extract
¼ cup granulated sugar (for decorating, optional)
Ready to get your hands a little floury? Here’s your simple, step-by-step guide.
Directions
1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves until evenly distributed—this is your flavor base.
2. In a large bowl, cream softened butter and brown sugar with a hand mixer (or paddle attachment) for 2 minutes until light and fluffy—stop when it looks pale.
3. Beat in molasses, egg, and vanilla extract until the mixture is glossy. Scrape down the sides so nothing’s left behind.
4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined—avoid overworking to keep cookies tender.
5. Divide dough in half; shape each into a flat disk, wrap in plastic, and chill at least 2 hours (or overnight) for flavor and firmness.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat—no sticking, no stress.
7. On a lightly floured surface, roll one disk to about ¼-inch thickness. Use your favorite cookie cutters—gingerbread men, stars, trees—and transfer shapes to the sheet.
8. Sprinkle cutouts with granulated sugar if you like a sparkle. Bake for 8–10 minutes, until edges are set but centers are still slightly soft.
9. Let cookies rest on the pan for 2 minutes, then move to a wire rack to cool completely before decorating or dipping in royal icing.
Almost done—just check out the yield and timing so you can plan your baking session perfectly.
Servings & Timing
Makes 36 cookies
Prep Time: 20 minutes (plus 2 hours chilling)
Cook Time: 8–10 minutes per batch
Total Time: about 2 hours 30 minutes (chill included)
Feeling adventurous? Try one of these tasty twists.
Variations
• Chocolate-dipped: Half-dip cooled cookies in melted dark chocolate for a luxe finish.
• Citrus zest: Add 1 tsp finely grated orange zest to the dough for bright zing.
• Gluten-free: Swap in a 1:1 gluten-free flour blend—texture will be a bit more tender.
• Vegan twist: Replace butter with vegan margarine and egg with flax “egg” (1 tbsp ground flax + 3 tbsp water).
• Spiced pepitas: Press lightly toasted pumpkin seeds into dough before baking for crunch.
• Cardamom boost: Stir in ½ tsp ground cardamom for an exotic edge.
Made a few extras? Here’s how to keep them fresh (or stash the dough away).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 1 week.
For longer stashing, freeze baked cookies between sheets of parchment in a freezer-safe bag for up to 3 months. Thaw at room temperature for 20 minutes before serving.
Dough can be frozen (wrapped tight) for up to one month—thaw overnight in the fridge before rolling and baking.
Got questions? I’ve been baking these for decades, so I’ve got answers.
FAQs
Q: Can I make dough ahead of time?
A: Absolutely—chill overnight for deeper flavor or freeze up to one month, then thaw in the fridge before rolling.
Q: My cookies spread too much—what happened?
A: Likely dough was too warm. Chill thoroughly (2+ hours) and avoid over-creaming butter and sugar.
Q: How do I get chewy centers?
A: Pull cookies from the oven when edges look set but centers appear slightly underbaked—they’ll firm up while cooling.
Q: Dark versus light molasses—does it matter?
A: Dark gives a richer, more robust spice note; light offers milder sweetness—both work beautifully.
Q: Can I decorate with royal icing?
A: Yes, pipe once cookies are fully cooled; royal icing sets firm for stacking or gifting.
Q: Any tips for rolling uniform shapes?
A: Press dough between two pieces of parchment paper before rolling for even thickness every time.
Q: What’s the best way to re-soften stale cookies?
A: Pop a slice of fresh bread in the container overnight—moisture from the bread revives them.
Q: Are these kid-friendly to bake with?
A: Definitely! Little hands love pressing cutters into dough—and decorating is pure holiday joy.
There you have it—my favorite Gingerbread Cookie recipe that feels like home in every bite. Warm those ovens, grab your cutters, and bake up some festive cheer. If you give it a try, drop a comment or star rating below—I can’t wait to hear about your holiday spread!
Gingerbread Cookie
Ingredients
- 3 cups all-purpose flour plus extra for rolling
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp ground ginger McCormick recommended
- 1 tbsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter softened, Land O Lakes
- 3/4 cup brown sugar packed
- 3/4 cup molasses dark for richer flavor
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1/4 cup granulated sugar for decorating, optional
Instructions
- In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until evenly mixed.
- In a large bowl, cream the softened butter and brown sugar using a hand mixer for about 2 minutes until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until the mixture is smooth and glossy, scraping down the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to keep cookies tender.
- Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 2 hours or overnight.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone baking mat.
- On a floured surface, roll chilled dough to 1/4-inch thickness and cut with cookie cutters, transferring shapes to the sheet.
- Bake for 8–10 minutes until edges are set and centers are just soft—cookies will firm up as they cool.
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a rack to cool completely before decorating or serving.
