Here is my favorite gingerbread cookies recipe and one of the most popular Christmas cookie recipes on this website. Soft in the centers, crisp on the edges, perfectly spiced, molasses and brown sugar-sweetened holiday goodness.
Whenever I think of Christmas cookies, gingerbread cookies come to mind first. Well, after Christmas sugar cookies of course! Their spice, their molasses flavor, their SMILES, and their charm are obviously irresistible. Gingerbread cookies, you have my heart.
Key Ingredients in Gingerbread Cookies
The full written recipe is below, but let’s review a few key ingredients here first. Gingerbread cookie recipes all start the same and mine comes from my mom. To her recipe, I add a little more molasses and increase the amount of spice flavors (cinnamon, ginger, cloves, and allspice). Because of the added sticky sweetener (molasses), I add a little more flour to help soak it all up. Just like when we are making pinwheel cookies, a bit of extra flour helps the cookies can keep their shape.
- Molasses + spices for flavor
- Egg so the gingerbread cookies have structure and richness
- Brown sugar instead of white granulated sugar. I always use brown sugar when its flavor fits.
How to Make Gingerbread Cookies
Let’s walk through the gingerbread cookie recipe so you feel confident when you begin baking.
Chill the dough: The dough is sticky once it’s all beaten together in your mixing bowl and therefore, it absolutely MUST be chilled for at least 3 hours. Give yourself enough time in the kitchen or make the cookie dough and chill it overnight. You want your cookie dough firm so the cookies hold their shape and you want your cookie dough manageable so you can work with it. You won’t have either unless you have chilled cookie dough!
Wrap up the dough: It’s easiest to wrap the dough in plastic wrap before chilling. Scoop out 1/2 of the prepared cookie dough, plop it onto a long sheet of plastic wrap, wrap it up, and flatten it out into a disc. Repeat with the other 1/2 of dough. Then chill. See that photo above? That’s what you’re doing, but you’ll have 2 discs. Why are you doing this? It’s easier to roll out the chilled cookie dough when it is in a disc shape. Also, the cookie dough chills faster when there is less volume. And it’s just easier to work with smaller portions when rolling/shaping!
Roll it out: After chilling, roll out the chilled cookie dough discs until about 1/4-inch thick. Don’t be afraid to flour your hands, rolling pin, work surface, and everything in the world. By that, I mean: the cookie dough can become sticky as you work. So, don’t be scared to add more flour to the work surface. The flour spots on top of your shaped cookie dough will bake off.
Place the cut-out cookies onto a lined baking sheet about 1 inch apart. The cookies won’t really spread, but you want to make sure they have enough room to breathe. They are gingerbread people, after all. 😉
How to Decorate Gingerbread Cookies
After they’ve baked and cooled, it’s time to decorate the cookies. We’re talking smiles, eyes, bow-ties, buttons, squiggles, whatever your gingerbread cookie loving heart desires. This is when it’s really fun to have a friend or little baker in the kitchen with you. You can use the easy cookie icing or my traditional royal icing recipe, whichever you prefer. For something even easier, you can decorate the gingerbread cookies with cookie decorating buttercream, and feel free to add a little cinnamon to it for extra spice flavor.
Tint the icing with a couple drops of food coloring to spice things up, too.
Many of the tools I include in my list of favorite cookie decorating supplies will be helpful for decorating these cookies. For more inspiration, here is my full tutorial on how to decorate sugar cookies (video included!).
It’s difficult not to love this recipe which is why they’re my favorite gingerbread cookies!
- The dough comes together easily
- The flavor is spot on—lots of molasses, ginger, cinnamon, all-spice, and cloves
- The edges are slightly crisp
- The centers are soft and chewy
- They’re so easy to decorate.
Don’t forget the other Christmas classics: Peanut Butter Blossoms and Snowball Cookies. And if you can’t get enough gingerbread flavor, try these gingerbread blossoms, chocolate ginger cookies, gingerbread latte cookies, iced gingerbread oatmeal cookies, gingerbread cookie bars (no dough chilling!), gingerbread cake, gingerbread cinnamon rolls, and gingerbread waffles next!
Gingerbread Cookies
- Prep Time: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours, 30 minutes
- Yield: 24 four-inch cookies
- Category: Cookies
- Method: Baking
- Cuisine: German
Description
This is my favorite gingerbread cookies recipe and it’s also loved by millions. Soft in the centers, crisp on the edges, and perfectly spiced. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon. Make sure you chill the cookie dough discs for a minimum of 3 hours.
Ingredients
- 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 10 Tablespoons (142g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- optional: easy cookie icing, royal icing, or cookie buttercream
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
- Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling—the dough may crack and be crumbly as you roll. What’s helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too—so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they’ll be. For soft gingerbread cookies, follow my suggested bake times.
- Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Baked and decorated (or not decorated) cookies freeze well – up to three months. Unbaked cookie dough discs (just the dough prepared through step 3) freeze well up to three months. Thaw overnight in the refrigerator then continue with step 4.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Rolling Pin or Adjustable Rolling Pin | Gingerbread Cookie Cutter | Cooling Rack
- Gingerbread House: This cookie dough is not sturdy enough for gingerbread houses. Here is my gingerbread house recipe.
WHAT HAVE I DONE?
Reader Comments and Reviews
This is the first time I’ve made gingerbread cookies and they came out perfect! You’re my go to for sweets and I wanted a recipe using molasses. It’s become a new Christmas tradition.
Rolled out like a breeze. No issues. Flavour spot on. I used a digital scale for the first time and aced the recipe. Thank you and your hints helped.
Is there a high altitude adjustment for this recipe?
Hi Laura, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi! I can’t seem to find molasses in stores near me, but I have found treacle. Would it work if i substituted?
Hi Aisha, molasses is key to that signature gingerbread taste, but some readers have swapped treacle in its place. The flavor profile will be a bit different. Let us know if you try it!
Can the 2nd portion of the dough be used in a cookie press
Hi Betty, this dough is not suited for a cookie press. If you’re interested, here is our spritz cookie recipe.
Can I use regular granulated sugar?
Hi Hadley, for best taste, texture, and spread, we recommend sticking with brown sugar for these cookies.
Hi! Can I substitute for fancy molasses?
Hi Amanda, that should work well here. Enjoy!
The cookies have great flavor but no matter how much flour is on the counter and rolling pin, the dough is way too sticky. I couldn’t get the cookie dough off of the counter in any shape, it just rolled into a blob. And yes I let it chill in the fridge overnight.
I have made your gingerbread recipe before and it is a favorite for making gingerbread men. Unfortunately this dough just doesn’t mold or stamp well because the impressions don’t stay crisp once baked. This time I tried cutting the baking soda in half and was able to make stamped cookies. The cookie was slightly denser. Thank you for sharing your recipes.
This recipe looks great, but one question – if I make these will the cookies loose their shape? I don’t want them to expand too much
Hi Jane, this recipe was developed specifically for cut-out cookies, so they do keep their shape when baked.
I love this recipe. I have used it for years, to make cookies for our Christmas Cookie Event, to raise money for our church. Last year I made and decorated 20 dozen gingerbread boys and girls
I love your recipes! I have an idea to cut this gingerbread dough into flower shapes and make them as thumbprint cookies, whose centers I will fill with lemon curd after baking. Would this particular dough hold an indentation as it bakes? Thanks so much
Hi Mary Pat, we believe that should work! If you find the indent is losing its shape, you can take them out of the oven and remake the indent with the handle of a wooden spoon. You could also gently do this when you take them out of the oven after baking. Let us know how it goes!
The cookie was dry. Dry to start and dry after baking . I would never make this again
I’ve read a few reviews that mentioned the dough was too dry. Volume measurements can be quite inaccurate and can result in a dry (or conversely too sticky) dough. Best to use weight to measure your flour
Hi, How long can the dough stay in the refrigerator and/or freezer?
Hi Tina, Tightly wrapped unbaked cookie dough discs can stay in the refrigerator for up to 3 days, and freeze well for up to three months. Thaw overnight in the refrigerator then continue with step 4.
This recipe is amazing. So soft and so delicious. My question is, can you make these into drop cookies instead of rolled? Any information you can provide as to how to modify will be greatly appreciated.
Hi Janice, so glad you love these cookies! This dough is best as a roll-out cookie. For a drop cookie, you can try our soft molasses cookies (my favorite!) or crisp molasses cookies instead.
I love your recipes Sally, thank you so much, much better than “taste” recipes i used to always use, now i look for Sallys baking addiction, love from australia
I used a scoop and rolled dough into balls and put in refrigerator for three hours. Imade half with chocolate chips.Then I put them in the oven for 12 minutes then cooled. They turn out great. My grandchildren love them. Nice and chewyand tasty. Set oven to 375.
I used a scoop and rolled dough into balls and put in refrigerator for three hours. Imade half with chocolate chips.Then I put them in the oven for 12 minutes then cooled. They turn out great. My grandchildren love them. Nice and chewyand tasty.
I made these cookies with my 3 and 5 year old. I found the dough easy to work with and the kids were able to help me roll it out. The cookies turned out perfectly and my husband said they are the best gingerbread cookies he has ever had. We decorated them with Sally’s royal icing and they turned out so cute! Perfect Christmas in July baking project.
Oh I forgot to say, I cut down on the sugar and molasses a little, used fresh crushed ginger and mixed buckwheat and rye flour to T65 wheat flour. It tastes great.
I made these biscuits and love them, very tasty and just as soft and crunchy as indicated in the recipe. However I found the mix very sticky, difficult to work maybe it is because I used vegetal butter like Planta even though I refrigerated the dough a whole night. Thank you for the recipe.
I made these cookies yesterday as a gift for the medical team that has been providing world class care for me. I took some liberties. We were short on ground ginger but I had a spice mix that added nutmeg (I did the math for everything else) which worked fine. I’m the “boat guy” so I used a small (1-1/4″) cookie cutter shaped like a sailboat. Since the shape was small I rolled out the dough to about 1/8″. Despite Sally’s warning, I had no issues with cracking. Reception from the team was overwhelmingly positive. They love me and by extension Sally.
This recipe was delicious!! The only thing I would say is that it probably makes nearer to 30 biscuits. Not that it’s an issue as they are so lovely.
Any chance I could make this gingerbread recipe gluten free?
Hi CB, We haven’t tested a gluten-free version of this recipe, so we’re unsure of the results. You might have been success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
Easy to follow. Lots of good tips. They came out great…everyone loved them.
This is my go to recipe whenever I bake gingerbread cookies. Thank you for this great recipe. They are a hit whenever I bring decorated cookies at most family celebrations. They always comment how delicious the gingerbread cookies are.
Is this recipe in the Sally’s Cookie Addiction book?
Yes! In the Holiday section 🙂
This recipe is perfect. I mixed in whole wheat and some garbanzo flour, which I think, made them a bit more substantial, but kept de sugar and molasses amounts. Kepot the dough oivernight in the fridge and there was nonproblem with the stickyness. I didn’t use cookie cutters but just cut it up in squares, Will make it more often.
I made these cookies a week ago and they’re still SO soft! Incredible!
To be honest, it was way too soft to work with. Needed to use an excessive amount of flour to keep it from sticking to the pin and the work surface. Tried baking it for longer than suggested, it helped a bit but the baked cookie tasted extremely light and like air. Maybe like a macaron or a piece of bread. Also it was much too sweet, you could go without the full amount of sugar in my humble opinion. I would not recommend this recipe. But maybe that’s just me.
Hi Noah, I’m sorry to hear this recipe wasn’t a success for you. Did you chill the dough for at least 3 hours? How are you measuring your flour? Be sure to weigh it, or spoon and level, for accurate results. Hope you give it another try!
I agree with Noah. We also cut back on the sugar because of the sweetness. Found the spice flavor came through and carried the cookie really well!
My grandson tells me these cookies are better than the 200 year old bakery down town. Thank you.