Okay, friend, let’s get baking! I’m so excited to share my absolute favorite gingerbread cookies recipe with you. It’s a recipe that’s been passed down through my family, tweaked and perfected over the years, and it always brings back the best memories, especially around the holidays. The warm, spicy aroma of gingerbread cookies baking in the oven? Oh, it just screams Christmas!
My earliest memory of making gingerbread cookies is a bit of a disaster, actually! I was probably about seven or eight, and I was determined to make the most perfect gingerbread men for Santa. I didn’t measure anything (because, why would I?), and the dough ended up so sticky and unmanageable that it was more like gingerbread soup than gingerbread dough. It was a sticky, sugary mess, but we laughed so hard, and even the “gingerbread soup” tasted pretty good! That’s when my mom, bless her heart, showed me the importance of following a gingerbread recipe.
This particular gingerbread cookies recipe has become a staple in our house. My kids, especially little Sofia, love helping me roll out the dough and decorating the cooled gingerbread cookies with mountains of sprinkles and royal icing. There’s something so special about creating these memories together in the kitchen, covered in flour and powdered sugar.
Perfecting this gingerbread cookies recipe wasn’t easy. I struggled for years with getting the cookies to be the right texture – sometimes they were too hard, sometimes too soft. The “aha” moment came when I learned the secret to chilling the gingerbread dough properly. It makes all the difference!
Life is busy, isn’t it? Between school drop-offs, soccer practice, and running this blog, finding time to bake can be a challenge. But this gingerbread cookies recipe is surprisingly easy to manage, even on a hectic day. The gingerbread dough can be made ahead of time and stored in the fridge for a few days, so you can bake the cookies whenever you have a spare moment.
I first stumbled upon a similar gingerbread recipe in an old community cookbook, but it was missing that something special. So, over the years, I’ve adapted it, adding a little more spice here, a touch of molasses there, until it became the perfectly balanced, utterly delicious gingerbread cookies recipe I’m sharing with you today.
My cooking philosophy is simple: good food, made with love, and shared with the people you care about. And these gingerbread cookies embody that perfectly. So, grab your apron, turn on some Christmas music, and let’s get baking! I promise, you’ll love this recipe.
What You’ll Need for This gingerbread cookies
Alright, let’s gather our ingredients! Here’s everything you’ll need to make these delightful gingerbread cookies:
- 3 cups all-purpose flour: I always use unbleached all-purpose flour for my gingerbread cookies. I find it gives them a slightly softer texture.
- ¾ cup unsalted butter, softened: Make sure your butter is softened, but not melted. It should be soft enough to easily cream with the sugar.
- ¾ cup packed brown sugar: Light or dark brown sugar works well in this recipe. I usually use dark brown sugar for a richer, more molasses-y flavor in my gingerbread cookies.
- ½ cup molasses: Molasses is the key ingredient that gives gingerbread cookies their distinctive flavor.
- 1 large egg: Use a large egg at room temperature.
- 1 teaspoon baking soda: This helps the gingerbread cookies rise slightly and gives them a nice, airy texture.
- 1 teaspoon ground ginger: Can’t make gingerbread without ginger!
- 1 teaspoon ground cinnamon: For that warm, cozy spice.
- ½ teaspoon ground cloves: A little goes a long way with cloves.
- ½ teaspoon ground nutmeg: Adds a hint of warmth and complexity.
- ¼ teaspoon salt: Balances the sweetness.
- Royal Icing: (For Decorating) A simple mix of powdered sugar, meringue powder, and water.
- Sprinkles: Because sprinkles make everything better!
When making gingerbread cookies, you can often find the molasses in the baking aisle of your local grocery store. Sometimes it’s near the honey and syrups. Here’s a gingerbread cookies trick I learned from my grandma: warm the molasses slightly before adding it to the batter. It makes it easier to mix in and helps to enhance the flavor.
For those of you with little helpers in the kitchen, here’s an ingredient prep shortcut: pre-measure all of your spices into a small bowl before you start baking. It makes the process go much smoother, especially when you have little hands reaching for everything!
To save a little money on gingerbread cookies ingredients, consider buying spices in bulk. You can usually find them at a lower price per ounce in the bulk bins at your local grocery store.
Leftover molasses can be stored in an airtight container in a cool, dark place for up to a year. And remember to keep your spices in airtight containers as well to preserve their flavor.
Speaking of Christmas staples, these gingerbread cookies remind me of my easy peanut butter spider cookies that I make for Halloween, but with a festive twist!
Let’s Make This gingerbread cookies Together
Okay, are you ready to get baking? Here’s how we’re going to make these amazing gingerbread cookies together, step-by-step. Don’t worry if your gingerbread cookies aren’t perfect the first time around. It takes practice!
- Cream together the butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step.
- Add the molasses and egg: Beat in the molasses and egg until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Overmixing can result in tough gingerbread cookies.
- Chill the dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is a crucial step! Chilling the dough allows the gluten to relax, which will result in softer, more tender gingerbread cookies. Plus, it makes the dough easier to roll out. I learned the hard way with gingerbread cookies that skipping this step leads to a sticky, frustrating mess!
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness.
- Cut out the cookies: Use your favorite cookie cutters to cut out the gingerbread cookies. Gingerbread men are classic, but you can use any shapes you like! For more tips on how to create the perfect cutout cookies, check out this helpful guide Gingerbread Cut-Out Cookies – The Sweet Adventures of Sugar Belle.
- Bake the cookies: Place the gingerbread cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden brown. In my kitchen, gingerbread cookies usually take about 9 minutes to bake. But every oven is different, so keep a close eye on them.
- Cool the cookies: Let the gingerbread cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Decorate the cookies: Once the gingerbread cookies are completely cool, decorate them with royal icing and sprinkles. Get creative! This is the fun part!
While the gingerbread cookies is cooling, I usually start cleaning up the kitchen (or sneak a little taste of the dough – don’t tell!).
Your gingerbread cookies should smell like warm spices and sweet molasses. It’s the best aroma! And don’t worry if some of your cookies break or are a little misshapen. They’ll still taste delicious!
Here’s a family-tested gingerbread cookies shortcut: if you’re short on time, you can use pre-made gingerbread dough. It’s not quite as good as homemade, but it’s a decent substitute in a pinch.
How I Love to Serve This gingerbread cookies
Now, let’s talk about how to serve these delicious gingerbread cookies! My family loves this gingerbread cookies when I serve them with a big glass of cold milk. It’s the perfect combination!
My go-to side dishes that pair with gingerbread cookies are mugs of hot cocoa, the warmth compliments the spices in the cookies perfectly.
This gingerbread cookies is perfect for Christmas parties, holiday gatherings, or even just a cozy night in by the fire. I also love to make them for school bake sales.
For gingerbread cookies presentation tips, I like to arrange them on a pretty platter with a dusting of powdered sugar. Or, you can wrap them individually in cellophane bags and tie them with ribbon for a festive gift.
If you have extra gingerbread cookies, you can store them in an airtight container at room temperature for up to a week. Or, you can freeze them for longer storage. Just make sure they are completely cooled before freezing.
For seasonal gingerbread cookies variations, try adding a little orange zest or lemon zest to the dough for a citrusy twist. Or, you can dip the cooled cookies in melted chocolate for an extra-indulgent treat. Perhaps like my halloween crinkle cookies, these gingerbread cookies could get candy pieces.
Friends always ask for this gingerbread cookies recipe when I bring them to parties. They’re always a hit! And it really warms my heart.
These remind me of a post from a Facebook group dedicated to baking, someone was sharing a Nauvoo iced gingerbread men recipe that looked amazing, I may need to try that sometime!
Your gingerbread cookies Questions Answered
I get a lot of questions about making gingerbread cookies, so I thought I’d answer some of the most common ones here.
Q: My gingerbread dough is too sticky. What should I do?
A: Ah, the dreaded sticky gingerbread dough! We’ve all been there. You know what I do when my gingerbread cookies dough is too sticky? Add a little extra flour, one tablespoon at a time, until the dough is easier to handle. Also, make sure you’re chilling the dough for at least 2 hours. That will help firm it up.
Q: My gingerbread cookies are too hard. How can I make them softer?
A: Hard gingerbread cookies are no fun. To make them softer, try baking them for a shorter amount of time. Also, make sure you’re not overbaking them. And store them in an airtight container with a slice of bread. The bread will help to keep them moist.
Q: Can I use a different type of flour for this recipe?
A: While I prefer all-purpose flour for my gingerbread cookies, you can experiment with other types of flour. Whole wheat flour will give the cookies a slightly nuttier flavor and denser texture. Just be aware that you may need to adjust the amount of liquid in the recipe.
Q: My royal icing is too thin/thick. How can I fix it?
A: Royal icing can be tricky! If it’s too thin, add a little more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. If it’s too thick, add a little water, one teaspoon at a time, until it’s smooth and easy to pipe.
Q: Can I freeze gingerbread cookies?
A: Yes, you can definitely freeze gingerbread cookies! Just make sure they are completely cooled before freezing. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Q: Can I make the gingerbread dough ahead of time?
A: Absolutely! In fact, I highly recommend making the gingerbread dough ahead of time. It allows the flavors to meld together and makes the dough easier to roll out. You can store the dough in the refrigerator for up to 3 days.
Q: Can I skip the chilling step?
A: While you can skip the chilling step, I don’t recommend it. Chilling the dough is essential for preventing the cookies from spreading too much in the oven and for developing their signature texture. Plus, chilled dough is much easier to work with. But if you’re short on time, you can try chilling the dough for just 30 minutes. This recipe for Iced Gingerbread Man Cookies from Scovil Bakery may help you further
My Final Thoughts on This gingerbread cookies
This gingerbread cookies recipe holds a special place in my heart because it’s a tradition that I’ve shared with my family for years. It’s a recipe that’s filled with love, laughter, and delicious memories. And I hope it becomes a cherished tradition in your family as well.
Here are a few of my gingerbread cookies Pro Tips:
- Don’t overbake the cookies. Overbaked cookies will be dry and crumbly.
- Use a light hand when rolling out the dough. Rolling the dough too thin will result in fragile cookies.
- Get creative with your decorations! The possibilities are endless!
Some gingerbread cookies variations I’ve tried with my family include adding chopped nuts to the dough, dipping the cookies in melted chocolate, and using different flavored extracts in the royal icing. My son, Leo, loves the chocolate-dipped gingerbread cookies, while Sofia prefers the classic gingerbread men with lots of sprinkles.
If you love this holiday themed recipe, you can try my pecan pie cookies for something different to enjoy.
I encourage you to make this gingerbread cookies recipe your own. Don’t be afraid to experiment with different spices, extracts, and decorations. And most importantly, have fun!
I hope your gingerbread cookies cooking experience is filled with joy, laughter, and delicious aromas. And I hope that these cookies bring a little bit of Christmas magic into your home.
Remember, cooking is all about love, sharing, and creating memories. So, go ahead, grab your apron, and let’s bake some gingerbread cookies! I know you can do it!
gingerbread cookies
These classic gingerbread cookies are perfectly spiced and festive, ideal for holiday baking and decorating. Soft and chewy with a hint of molasses, they’re sure to become a family favorite.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups 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
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness.
- Use cookie cutters to cut out shapes. Place cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Decorate with icing as desired.
Notes
For a richer flavor, use dark molasses. Store decorated cookies in an airtight container at room temperature for up to 5 days.