Gingerbread cookies are the classic treat of the holiday season, filled with warm spices like ginger, cinnamon, and cloves that make your kitchen smell amazing. These cookies are soft, chewy, and a little crisp around the edges—perfect for decorating with colorful icing and sprinkles.
I love making gingerbread cookies because it’s such a fun activity to do with family or friends. Rolling out the dough, cutting it into shapes like gingerbread men or stars, and then decorating them together always brings a smile to my face. Plus, the spiced aroma brings that cozy feeling you just can’t get anywhere else.
My favorite way to enjoy these cookies is with a cup of hot cocoa or tea. They’re just sweet enough to satisfy a craving without being overwhelming, and they hold up well, so you can enjoy them over several days. If you’re looking for a simple way to bring a little holiday cheer to your day, gingerbread cookies are a perfect choice.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its rich, deep flavor and dark color. If you don’t have molasses, you can substitute with dark corn syrup or honey, but the taste will be a bit lighter.
Spices: Ground ginger is the star spice here, with cinnamon, cloves, and nutmeg adding warmth. Feel free to adjust the spice amounts to your taste or use a pre-mixed pumpkin pie spice blend.
Butter: Unsalted butter is best, so you can control the saltiness. For a dairy-free option, use margarine or coconut oil but expect a slight change in texture and flavor.
Brown Sugar: Brown sugar adds moisture and a mild caramel note. If you only have white sugar, you can mix it with a bit of molasses to mimic brown sugar.
All-purpose Flour: This is the base for the cookie’s structure. For a gluten-free version, use a gluten-free flour blend, but you may need to tweak baking time and texture.
How Do You Get the Perfect Dough for Shaping and Rolling?
Rolling out gingerbread dough without it sticking or cracking can be tricky. Here’s how to get it right:
- Chill the dough for at least an hour; this firms it up, making it easier to roll.
- Lightly flour your work surface and rolling pin to prevent sticking.
- Roll the dough evenly to about 1/4 inch thickness; too thin can cause breakage, too thick means slower baking.
- If the dough cracks, press it gently back together with your fingers—it’s forgiving when cold.
- Use cookie cutters dipped in flour for clean edges.
Following these steps helps keep your cookies in shape and ready for decorating.
Equipment You’ll Need
- Mixing bowls – large ones to mix dough and smaller for the icing, making it easy to keep ingredients organized.
- Electric hand mixer or stand mixer – helps cream butter and sugar smoothly for better dough texture.
- Rolling pin – essential for rolling out dough evenly to get perfect cookie thickness.
- Cookie cutters – choose fun shapes like gingerbread men, stars, and trees for festive cookies.
- Baking sheets lined with parchment paper – keeps cookies from sticking and makes cleanup simple.
- Cooling rack – allows cookies to cool evenly and prevents sogginess.
- Piping bags or ziplock bags with a cut corner – great for decorating cookies with royal icing details.
Flavor Variations & Add-Ins
- Add 1/4 cup finely chopped crystallized ginger for extra zing and chewy texture inside the cookies.
- Mix in 1/2 teaspoon ground cardamom or allspice along with the spices to add depth and a slightly floral note.
- Swap molasses for dark maple syrup for a lighter, slightly sweet twist.
- For a nutty flavor, add 1/2 cup finely chopped nuts like pecans or walnuts to the dough before baking.
How to Make Gingerbread Cookies
Ingredients You’ll Need:
For the Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- ½ cup molasses
- 1 teaspoon vanilla extract
For the Royal Icing:
- 2 cups powdered sugar
- 1 large egg white (or 2 tablespoons meringue powder and 2 tablespoons water)
- ½ teaspoon lemon juice or vanilla extract
How Much Time Will You Need?
This gingerbread cookie recipe takes about 20 minutes for mixing and rolling, plus 8-10 minutes baking per batch. Remember to chill the dough for at least 1 hour before rolling to make it easier to handle. Decorating with royal icing might take extra time depending on how detailed you want to get!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined.
2. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and brown sugar until fluffy using a hand mixer or stand mixer.
3. Add Wet Ingredients:
Mix in the egg, molasses, and vanilla extract to the creamed butter and sugar until fully incorporated.
4. Combine and Chill the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough feels too sticky, sprinkle in a bit more flour. Divide the dough into two discs, wrap with plastic, and chill in the refrigerator for at least 1 hour.
5. Preheat Oven and Roll Dough:
Preheat your oven to 350°F (175°C). On a floured surface, roll out one disc of chilled dough to about ¼ inch thickness.
6. Cut and Bake Cookies:
Use cookie cutters to cut shapes and place them on a parchment-lined baking sheet. Bake for 8-10 minutes until the edges are set. Let the cookies cool completely on a wire rack.
7. Prepare Royal Icing and Decorate:
Beat powdered sugar with egg white (or meringue powder mixture) and lemon juice or vanilla until stiff peaks form. Put the icing in a piping bag or a sturdy ziplock bag with a small corner cut out. Decorate your cooled cookies in any fun designs you like!
8. Let Icing Set:
Allow the royal icing to harden fully before serving or storing the cookies.
Enjoy your warm, spiced, and beautifully decorated gingerbread cookies—perfect for holidays or cozy treats any time of year!
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! You can freeze the dough after mixing and shaping it into discs. Thaw it overnight in the refrigerator before rolling and cutting. This makes it easier to prepare ahead of time.
How Should I Store Gingerbread Cookies?
Store baked and decorated gingerbread cookies in an airtight container at room temperature for up to 1 week. If decorated with royal icing, wait until the icing is completely dry to avoid smudging.
Can I Substitute the Molasses?
If you don’t have molasses, you can use dark corn syrup or honey as a substitute. Keep in mind the flavor will be milder and less robust than traditional gingerbread.
What Can I Use Instead of Egg White for Royal Icing?
You can use meringue powder mixed with water as a safe alternative to raw egg whites. This keeps the icing stable and safe, especially if serving to kids or those wary of raw eggs.