Gingerbread cookies are classic treats that bring together warm spices like ginger, cinnamon, and cloves with a touch of molasses sweetness. They have a soft yet slightly chewy texture, making them perfect for holiday baking or any time you want a cozy snack. The scent of these cookies baking fills the kitchen with such a comforting, festive aroma.
I love making gingerbread cookies because they’re not only tasty but also a fun activity—whether it’s rolling out the dough or decorating them with icing and sprinkles. I find that chilling the dough before baking really helps keep the cookies from spreading out too much, so you get nice, defined shapes that look great on a holiday cookie tray.
These cookies are amazing with a cup of tea or hot chocolate, and they’re also wonderful gifts for friends and family. I have fond memories of baking them with my family, each of us trying to outdo the other with creative designs. Gingerbread cookies always bring a little extra joy to the season, and I hope you enjoy making and sharing them as much as I do!
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep, rich flavor and color. If molasses isn’t available, you can try dark corn syrup or honey, but the taste will be milder. I prefer using unsulfured molasses for the best flavor.
Spices: Ground ginger is the star here, with cinnamon, cloves, and nutmeg adding warmth. If you don’t have all, just use a mix of cinnamon and ginger—it still tastes great. Freshly ground spices make a noticeable difference!
Butter & Sugar: Butter makes the cookies tender and brown sugar adds moisture and sweetness. You can substitute butter with shortening for a softer texture, or use brown sugar alternatives like coconut sugar if needed.
Flour: All-purpose flour works best for structure. If gluten-free baking is needed, a blend designed for cookies is your best bet, but expect a slight texture change.
How Do You Get Gingerbread Cookies That Hold Their Shape & Are Easy to Decorate?
Rolling and cutting gingerbread cookies can be tricky. Here’s what I do:
- Chill the dough for at least 2 hours. This firms it up, so it doesn’t spread too much in the oven.
- Roll the dough evenly to about 1/4-inch thickness. Too thin and cookies break; too thick and they take longer to bake.
- Lightly flour your surface and rolling pin to prevent sticking, but don’t add too much to keep cookies tender.
- Cut shapes with sharp cookie cutters and place cookies about 1 inch apart on the pan.
- Bake until the edges are just firm—not brown—to keep them soft inside and crisp on the outside.
For decorating, make royal icing a bit thicker to pipe fine lines that hold shape well. Let each layer dry before adding details to avoid colors bleeding. Have fun adding faces and patterns!
Equipment You’ll Need
- Mixing bowls – Handy for combining dry and wet ingredients separately before mixing together.
- Electric mixer or hand mixer – Makes creaming butter and sugar quicker and smoother.
- Measuring cups and spoons – Accurate measurements help cookies turn out just right every time.
- Rolling pin – Rolling dough evenly is easier; a sturdy one helps prevent sticking.
- Cookie cutters – Choose fun shapes like gingerbread men, stars, or trees for holiday cheer.
- Baking sheets lined with parchment paper – Keeps cookies from sticking and makes cleanup simple.
- Wire cooling rack – Lets cookies cool evenly without getting soggy on the bottoms.
- Piping bags or plastic zip bags – Perfect for applying royal icing decorations cleanly and precisely.
Flavor Variations & Add-Ins
- Swap molasses for honey or maple syrup for a milder, sweeter flavor; great if you want a softer cookie.
- Add a pinch of black pepper or cayenne for a slight spicy kick that pairs nicely with warm spices.
- Mix in finely chopped crystallized ginger for extra zing and chewy texture.
- Try using white whole wheat flour to add subtle nuttiness and a bit more fiber.
Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
For the Royal Icing:
- 1 large egg white or 2 tablespoons meringue powder + 3 tablespoons water
- 1 1/2 cups powdered sugar
- 1/2 teaspoon lemon juice (optional)
How Much Time Will You Need?
Total time is about 3 hours, including 15 minutes of active prep, 8-10 minutes baking per batch, and at least 2 hours chilling time. Allow extra time for decorating and letting the icing set properly.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this aside while you prepare the wet ingredients.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and brown sugar with an electric mixer until it becomes creamy and fluffy. Then add the egg, molasses, and vanilla extract, mixing everything well. Gradually add the dry mixture to the wet mixture, stirring until a smooth dough forms. If it’s sticky, sprinkle in a little extra flour.
3. Chill the Dough:
Divide the dough into two balls, flatten each into a disk, wrap tightly with plastic wrap, and place in the refrigerator to chill for at least 2 hours. This step helps the cookies keep their shape while baking.
4. Shape and Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Lightly flour your surface and roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out fun shapes like gingerbread men, trees, or stars. Place cutouts about 1 inch apart on the baking sheets. Bake for 8 to 10 minutes until edges are firm but not browned. Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
5. Prepare and Add Icing:
While cookies cool, prepare the royal icing. Beat the egg white (or meringue powder with water) until foamy. Gradually add powdered sugar, beating until the icing is smooth and thick but still pipeable. Stir in lemon juice if you like a fresh taste. Transfer icing to a piping bag or a plastic bag with a small corner cut off and decorate your cookies with lines, dots, or any design you like. Let the icing dry completely before handling or storing.
Enjoy your lovely gingerbread cookies, perfect for sharing and celebrating the cozy seasons!
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! After shaping the dough into disks, wrap them tightly and freeze for up to 3 months. Thaw overnight in the fridge before rolling and cutting. This helps you prep ahead and bake fresh cookies whenever you like.
What Can I Substitute for Molasses?
If you don’t have molasses, use dark corn syrup or honey as alternatives. Keep in mind these will make the cookies a bit sweeter and less spicy, but the texture will still be great.
How Should I Store Leftover Gingerbread Cookies?
Store cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If decorated with royal icing, make sure the icing is fully dry before storing to avoid smudging.
Can I Make the Royal Icing Without Raw Egg Whites?
Absolutely! Use meringue powder mixed with water instead of raw egg whites for a safer option, especially if serving kids or those with weakened immune systems. It works just as well for decorating.