There’s something about the warm, spicy aroma of gingerbread cookies that instantly transports you to the heart of the holiday season. With their perfect balance of sweet and spicy, these cookies are a true festive treat.
Soft on the inside with a crisp, slightly chewy edge, they are just begging to be dunked into a cup of hot cocoa or served alongside a scoop of vanilla ice cream for the ultimate indulgence.
The best part? You can shape these little delights into all sorts of festive designs—gingerbread men, stars, or even snowflakes—making them as fun to decorate as they are to eat. They’re perfect for holiday cookie swaps, gift-giving, or just as a sweet snack while you cozy up with family.
And if you’re looking for a tangy, citrusy twist, serve them with a dollop of lemon curd to balance out the richness. Trust me, the combination of gingerbread and lemon is an unexpected but perfect pairing that will have your taste buds dancing!
Why I Love This Recipe (And You Will Too)
- A holiday classic: These gingerbread cookies are synonymous with Christmas magic.
- Perfect texture: A perfect balance of chewy, crispy, and spiced goodness.
- Easy to decorate: Make fun shapes and designs for a festive touch.
- A family favorite: This is a cookie everyone will love, from kids to adults!
Gingerbread Cookies Recipe
This recipe creates delicious, spiced gingerbread cookies with a soft and chewy center. Perfect for holiday decorating and sharing!
Equipment
- Large mixing bowl
- Whisk
- Handheld or stand mixer with a paddle attachment
- Plastic Wrap
- Rolling Pin
- Cookie cutters
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- Dry Ingredients
- 3 ½ cups 440g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- Wet Ingredients
- 10 tablespoons 142g unsalted butter, softened to room temperature
- ¾ cup 150g packed light or dark brown sugar
- ⅔ cup 160ml; ~200g unsulphured or dark molasses (not blackstrap; Grandma’s brand recommended)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Optional
- Easy cookie icing or royal icing for decorating
Instructions
Prepare the Dough:
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
- In another large bowl, beat butter on medium speed with a mixer until smooth and creamy (about 1 minute).
- Add brown sugar and molasses; beat on medium-high until combined. Scrape down sides of the bowl.
- Beat in egg and vanilla on high speed for 2 minutes. The mixture may appear separated—this is normal.
Combine and Chill Dough:
- Gradually mix the dry ingredients into the wet ingredients on low speed. The dough will be thick and slightly sticky.
- Divide the dough into two portions. Wrap each in plastic wrap, shape into discs, and chill for at least 3 hours or up to 3 days.
Preheat and Prepare:
- Preheat the oven to 350°F (177°C).
- Line baking sheets with parchment paper or silicone baking mats.
Roll and Cut:
- Generously flour your work surface, rolling pin, and hands. Roll one chilled disc to ¼-inch thickness.
- Cut out shapes with cookie cutters and place them 1 inch apart on prepared baking sheets. Re-roll scraps as needed.
Bake:
- Bake for 8–11 minutes depending on the size of your cutters (rotate the pan halfway through).
- For soft cookies, follow suggested bake times. For crunchier cookies, bake slightly longer.
Cool and Decorate:
- Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once cooled, decorate with icing as desired.
Storage:
- Store in an airtight container at room temperature for up to 1 week.
- Enjoy making and sharing these festive gingerbread cookies!
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 130kcal |
| Carbohydrates | 21g |
| Sodium | 0mg |
| Fat | 4g |
| Protein | 1.5g |
| Sugar | 0g |
Tips and Variations for Festive Gingerbread Cookies!
- Add a Citrus Twist
Mix 1 teaspoon of finely grated orange or lemon zest into the wet ingredients for a subtle, refreshing citrus aroma. - Spiced-Up Flavor
For extra warmth, add a pinch of black pepper to the dry ingredients. It complements the ginger beautifully and enhances the spiciness. - Chocolate Gingerbread
Replace 1/4 cup of flour with unsweetened cocoa powder for a chocolate-gingerbread hybrid that’s rich and flavorful. - Gluten-Free Gingerbread
Swap the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure to flour your surface well when rolling the dough. - Vegan Gingerbread Cookies
Use vegan butter and a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) in place of the butter and egg. Check that the sugar and molasses are vegan-friendly. - Nutty Variation
Mix in 1/2 cup of finely chopped toasted pecans or walnuts into the dough for a crunchy texture. - Chai Gingerbread Cookies
Add 1/2 teaspoon of cardamom and a pinch of nutmeg to the spice mix for chai-inspired gingerbread. - Royal Icing Upgrade
Make the cookies extra festive by decorating them with a mix of royal icing and edible glitter or colored sprinkles. - Chewy Gingerbread
For chewier cookies, slightly reduce the flour by 2–3 tablespoons and bake at the lower end of the suggested time. - Make It a Sandwich Cookie
Spread a thin layer of cream cheese frosting, Nutella, or even spiced apple butter between two cookies to create delightful gingerbread sandwich cookies.
These tweaks and tips can help tailor your gingerbread cookies for any occasion or preference!
