Gingerbread Cookies Recipe

There’s honestly nothing quite like the smell of freshly baked gingerbread cookies wafting through the kitchen.

That blend of warm spices and sweet molasses just wraps you up in a cozy feeling—perfect for the holidays, but honestly, I could eat these any time. You only need a handful of simple ingredients and a bit of patience to pull off these classic cookies.

I really appreciate how straightforward this recipe is. Each cookie turns out soft in the middle, with a slight crispness at the edges.

You’ll learn how to make gingerbread cookies that keep their shape and taste perfectly spiced, every single time. Decorate them or eat them plain—either way, they bring that homemade warmth everyone craves.

As you work through the recipe and tasting notes, you’ll notice how little tweaks—like chilling the dough or playing with the spice mix—can totally change the final result. Every batch feels a bit special, and, honestly, sharing them just makes people happy.

Gingerbread Cookies Recipe

I find myself making these gingerbread cookies every holiday season because the scent of ginger, cinnamon, and cloves fills my kitchen and feels so festive. The dough comes together easily, and the cookies bake into crisp shapes that are just begging for some royal icing or a quick powdered sugar glaze.

Equipment

• Mixing bowls (one large, one medium)
• Electric mixer or sturdy whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Rolling pin
• Parchment paper or silicone baking mat
• Baking sheets
• Cooling racks
• Cookie cutters (gingerbread men, stars, or trees)
• Airtight container for storage

I like to have my tools ready before I start. A rolling pin and cookie cutters are essential for getting the dough nice and even.

I always line my baking sheets with parchment—it keeps cookies from sticking and makes cleanup way less of a hassle. Cooling racks are a must if you want your cookies to stay crisp and not go soft on the pan.

Ingredients

• 3 cups unbleached all-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup unsulphured molasses
• 1 large egg
• 1 teaspoon vanilla extract

I always grab unsulphured molasses for these cookies—it gives a deep, rich flavor without any bitterness. Brown sugar keeps them chewy and adds that lovely dark color.

The spices—ginger, cinnamon, and cloves—bring all the warmth you want, and the combo of baking soda and baking powder gives just enough lift without ruining the shapes.

Instructions

• Whisk together flour, baking soda, baking powder, and all the spices in a bowl.
• Beat butter and brown sugar in another bowl until creamy.
• Mix in molasses, egg, and vanilla extract.
• Gradually add the dry ingredients to make a smooth gingerbread cookie dough.
• Divide the dough in half, wrap, and chill for at least 1 hour.
• Roll out the dough on a lightly floured surface to about ¼-inch thick.
• Cut with cookie cutters and place the shapes on lined baking sheets.
• Bake at 350°F (175°C) for 8–10 minutes, just until the edges feel firm.
• Let them cool on racks before decorating with royal icing or powdered sugar.

I usually watch them closely near the end—if you take them out when the edges are set but the centers still look a bit soft, they turn out perfect.

Notes

Chilling the dough makes rolling and cutting so much easier. Cold dough holds its shape and doesn’t spread all over the pan.

If the dough gets sticky, I just dust a bit of flour on my rolling pin. For decorating, sometimes I go all out with royal icing, and other times a quick powdered sugar glaze is enough.

I store the cookies in an airtight container for up to a week, and honestly, the flavor gets even better after a day or two.

When I want enough to share or give away, I double the recipe. Gingerbread men and stars are my go-tos, but really, any cutter works if you roll the dough out evenly.

Tasting Notes

When I bite into these chewy gingerbread cookies, the first thing that hits me is the warm spice. That mix of ginger, cinnamon, and cloves just screams cozy and instantly brings back memories of Christmas baking.

The texture? It’s soft in the center, with just a little crispness at the edge. I really enjoy how the molasses brings in that deep, slightly sweet flavor—it just works with the spices.

These cookies stay tender for days, so I don’t worry about them going stale before I can share or gift them. That hint of butter in the dough makes it rich, but not so much that it feels heavy.

If I bake them just right, they stay chewy instead of turning crunchy, which honestly makes them my pick for the best gingerbread cookies on the holiday table. Sometimes I’ll add a bit of icing or sprinkle on some sugar if I’m in the mood for extra sweetness.

The smell that fills my kitchen while they bake? That’s probably the best part, and it’s a big reason I keep coming back to making holiday cookies every year.

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