Gingerbread Cookies

Name: Gingerbread Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, softened; 1/2 cup (120ml) dark molasses; 1/2 cup (100g) packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract (alcohol-free); 2 1/4 cups (270g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; For Icing (optional):; 1 cup (120g) powdered sugar; 2-3 tablespoons milk or water; 1/4 teaspoon vanilla extract (alcohol-free)

Author: Tessa

Published: July 16, 2025

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Gingerbread Cookies have been a cherished part of my holiday traditions for as long as I can remember. There’s something truly magical about the aroma of ginger, cinnamon, and cloves filling the kitchen, instantly transporting me back to childhood Christmases. I still remember the first time I helped my grandmother cut out little gingerbread men, carefully placing each one on the baking sheet, convinced I was creating edible masterpieces. Over the years, I’ve refined her recipe, tweaking the spice blend and perfecting the texture to create what I believe are the ultimate soft, chewy gingerbread cookies. These aren’t just cookies; they’re a warm hug in edible form, a symbol of festive cheer and shared moments. I’m so excited to share my secrets with you so you can create your own delicious memories.

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Why You’ll Love These Gingerbread Cookies

Making gingerbread cookies at home is truly a special experience, and I promise you, these Gingerbread Cookies will become a new holiday favorite. They’re not just a treat; they’re an invitation to slow down, enjoy the process, and fill your home with the most incredible festive scents. Plus, the ease of this recipe means even novice bakers can achieve perfect results!

The Joy of Baking Gingerbread Cookies

The incredible aroma that fills your kitchen as they bake is pure holiday magic.
They’re surprisingly simple to make, even for beginners.
The soft, chewy texture with that perfect blend of warm spices is simply irresistible.

Perfect for Sharing: Gingerbread Cookies

These cookies are ideal for holiday parties and family gatherings.
They make thoughtful, homemade gifts that everyone appreciates.
Decorating them is a fun activity for all ages!

Essential Ingredients for Gingerbread Cookies

Creating truly delicious Gingerbread Cookies starts with understanding the role each ingredient plays. You don’t need a pantry full of exotic items, just good quality basics and a few key spices. Paying attention to the little details, like how your butter is softened or how you measure your brown sugar, makes all the difference in achieving that perfect chewy texture and rich flavor.

Wet Ingredients for Soft Gingerbread Cookies

1/2 cup (113g) unsalted butter, softened: This is crucial! “Softened” means it’s pliable but still cool to the touch, not melted. It creams beautifully with sugar.
1/2 cup (120ml) dark molasses: This provides the classic gingerbread flavor and contributes to the chewy texture. Don’t substitute with lighter syrups.
1/2 cup (100g) packed light brown sugar: Packing it down ensures you get the right amount, and the brown sugar adds moisture and a lovely caramel note.
1 large egg: Binds everything together and adds richness.
1 teaspoon alcohol-free vanilla extract: A touch of vanilla rounds out the spice flavors beautifully.

Dry Ingredients for Flavorful Gingerbread Cookies

2 1/4 cups (270g) all-purpose flour: The base for our cookies.
1 teaspoon baking soda: Our leavening agent, helping the cookies rise slightly and become tender.
1 teaspoon ground ginger: The star of the show! This gives our gingerbread its signature warmth and zing.
1 teaspoon ground cinnamon: A sweet, woody spice that complements the ginger perfectly.
1/2 teaspoon ground cloves: Adds a pungent, aromatic depth that’s essential for classic gingerbread flavor.
1/4 teaspoon ground nutmeg: A hint of nutmeg provides a subtle, sweet spiciness.
1/4 teaspoon salt: Balances all the sweet and spicy flavors, making them pop.

Optional Icing for Decorating Gingerbread Cookies

1 cup (120g) powdered sugar: The base for our simple, sweet icing.
2-3 tablespoons milk or water: Adjust to get your desired consistency for drizzling or spreading.
1/4 teaspoon alcohol-free vanilla extract: A little extra flavor for the icing.

How to Prepare Your Perfect Gingerbread Cookies

Making these Gingerbread Cookies is a delightful process, and I’m going to walk you through each step to ensure you get the best results. Don’t rush it, and enjoy the journey of creating these festive treats! Precision in baking often leads to perfection, so pay close attention to the details, especially when it comes to mixing and chilling.

Mixing the Dough for Gingerbread Cookies

First things first, grab your large mixing bowl. You’ll want to combine the softened butter, that rich dark molasses, and your packed light brown sugar. Cream these together until the mixture is beautifully light and fluffy. This step is crucial for incorporating air, which helps with the cookie’s texture. Next, beat in the egg and the alcohol-free vanilla extract until everything is fully combined and smooth. In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Make sure these are well distributed. Now, gradually add the dry mixture to your wet ingredients. Mix until just combined. The key here is to stop as soon as you no longer see streaks of flour. Overmixing can develop the gluten too much, leading to tough cookies, and we want soft, chewy ones!

Chilling the Dough for Best Gingerbread Cookies

This step is non-negotiable for perfect Gingerbread Cookies. Once your dough is mixed, divide it in half and gently flatten each half into a disk. Wrap each disk tightly in plastic wrap. Now, pop them into the refrigerator for at least 30 minutes. If you have more time, it’s even better to chill them for a couple of hours, or even up to two days! Chilling allows the flavors to meld, the butter to firm up (which prevents spreading), and makes the dough much easier to handle and roll out. Trust me, patience here pays off with beautifully shaped and flavorful cookies.

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Baking Your Gingerbread Cookies to Perfection

When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Take one disk of chilled dough from the fridge and, on a lightly floured surface, roll it out to about 1/4-inch thickness. Use your favorite cookie cutters to create those iconic gingerbread shapes! Carefully transfer the cutouts to your prepared baking sheets, leaving a little space between each one. Bake for 8-10 minutes. You’ll know they’re done when the edges are set, but the centers still look slightly soft. For chewier cookies, err on the shorter side of the baking time. Let them cool on the baking sheets for a few minutes to firm up before moving them to a wire rack to cool completely. This prevents them from breaking.

Decorating Your Gingerbread Cookies

Once your Gingerbread Cookies are completely cool, it’s time for the fun part: decorating! If you’re making the optional icing, whisk together the powdered sugar, 2-3 tablespoons of milk or water (start with less and add more until you reach your desired consistency), and the alcohol-free vanilla extract until it’s smooth. You can use a piping bag with a small round tip for intricate designs, or simply drizzle it over the cookies with a spoon. Let the icing set before stacking or storing your beautifully decorated treats!

Tips for Success with Gingerbread Cookies

Getting your Gingerbread Cookies just right comes down to a few key insights I’ve gathered over countless batches. These little tricks can elevate your cookies from good to absolutely unforgettable, ensuring they have the perfect texture and stay fresh for as long as possible.

Achieving the Best Texture in Gingerbread Cookies

The secret to your preferred Gingerbread Cookies texture lies almost entirely in the baking time. If you love a soft, wonderfully chewy cookie, bake them for the shorter end of the recommended time, around 8 minutes. The centers will still look a little soft when you pull them out, but they’ll set up beautifully as they cool. For those who prefer a crisper gingerbread snap, extend the baking time by a minute or two, keeping a close eye on them to prevent burning. Remember, ovens vary, so know your own!

Storage and Freezing Your Gingerbread Cookies

Proper storage is essential to keep your Gingerbread Cookies delicious. Once completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and soft for up to a week. If you’ve made the dough ahead of time, it can be refrigerated for up to 2 days or frozen for up to 3 months. Just thaw it in the refrigerator before you’re ready to roll and bake. Baked cookies can also be frozen in an airtight container for up to 3 months; just let them thaw at room temperature before serving.

Common Questions About Gingerbread Cookies

I get a lot of questions about making Gingerbread Cookies, and I love helping fellow bakers troubleshoot! Here are some of the most common questions I hear, along with my best advice to ensure your gingerbread baking is a sweet success.

Can I make gingerbread cookies ahead of time?

Absolutely! This is one of my favorite make-ahead holiday treats. The dough for these Gingerbread Cookies can be prepared and stored in the refrigerator for up to 2 days. Just make sure it’s tightly wrapped in plastic wrap to prevent it from drying out. You can also freeze the dough for up to 3 months. When you’re ready to bake, simply thaw it in the refrigerator overnight before rolling and cutting. Baked and undecorated cookies can also be stored in an airtight container at room temperature for up to a week, or frozen for up to 3 months.

What kind of molasses should I use for gingerbread cookies?

For these Gingerbread Cookies, I highly recommend using dark molasses. It delivers that rich, deep, characteristic gingerbread flavor we all love. You might also see “unsulphured” molasses – this simply means it hasn’t been treated with sulfur dioxide, which can sometimes leave a slightly bitter taste. Avoid blackstrap molasses, as it’s much stronger and less sweet, and will overpower the other flavors in your cookies. Light or regular molasses will work in a pinch, but won’t give you that same robust gingerbread taste.

Why are my gingerbread cookies spreading too much?

Ah, the dreaded cookie spread! There are a few common culprits when your Gingerbread Cookies spread more than you’d like. The most frequent reason is that your butter was too soft or even melted when you creamed it. Remember, it should be soft enough to indent, but still hold its shape. Another big one is not chilling your dough enough. The cold solidifies the butter, preventing the cookies from spreading too quickly in the oven. Also, make sure your oven temperature is accurate; an oven that’s too cool can cause excessive spreading. Lastly, avoid overcrowding your baking sheets, as this can create uneven heat and more spread.

Estimated Nutritional Information for Gingerbread Cookies

Please note that the following nutritional information for these Gingerbread Cookies is an estimate. Values can vary significantly based on specific brands of ingredients used, exact measurements, and any changes or substitutions made to the recipe. This is provided as a general guide only.

Share Your Gingerbread Cookies Experience

Your Feedback on These Gingerbread Cookies

I absolutely adore hearing from you! If you whip up a batch of these Gingerbread Cookies, please come back and leave a comment below to tell me how they turned out. Did you use different cookie cutters? Get creative with the icing? I’d love to see your festive creations! Share your photos on social media too and tag me!