Gingerbread cookies are a beloved Christmas classic—warm, spicy, and full of nostalgic holiday charm. This recipe creates perfectly spiced cookies with crisp edges and soft centers, ideal for decorating with festive icing or enjoying straight from the oven. Whether you're baking with family, giving homemade gifts, or preparing a cookie tray for a holiday gathering, these gingerbread cookies bring the cozy flavors and aromas that define the season. With the right balance of molasses, ginger, and holiday spices, this recipe is reliable, easy to follow, and perfect for bakers of all levels.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch
- Chill Time: 1–2 hours
- Total Time: 1 hour 35 minutes
- Servings: 24 cookies
- Yield: About 2 dozen cookies (depending on cutter size)
Ingredients
Gingerbread Cookies
- 3 cups all-purpose flour
- ¾ cup packed brown sugar
- ¾ cup unsalted butter, softened
- ½ cup molasses
- 1 large egg
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Royal Icing (for decorating)
- 2 cups powdered sugar
- 1 large egg white (or 2 tablespoons meringue powder + 3 tablespoons water)
- ½ teaspoon vanilla extract
- Water, as needed for thinning
Directions
Step 1: Cream Butter and Sugar
Beat softened butter and brown sugar in a large mixing bowl until light and fluffy. This helps create the soft-yet-sturdy structure needed for cookie cutters.
Step 2: Add Egg and Molasses
Mix in the egg and molasses until fully combined. The molasses provides moisture, color, and that signature gingerbread flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
Step 4: Form the Dough
Gradually add the dry ingredients into the wet ingredients, mixing just until the dough forms. If the dough feels sticky, add 1–2 tablespoons flour.
Step 5: Chill the Dough
Divide dough into two discs, wrap each in plastic wrap, and refrigerate for 1–2 hours.
Tip: Chilling prevents the cookies from spreading and makes rolling easier.
Step 6: Roll and Cut
Preheat oven to 350°F (175°C).
Lightly flour your work surface, then roll dough to ¼-inch thickness. Cut into shapes using holiday cookie cutters.
Step 7: Bake the Cookies
Place cookies on parchment-lined baking sheets. Bake for 8–10 minutes, or until edges are set.
- 8 minutes = softer cookies
- 10+ minutes = crisp cookies
Cool completely before decorating.
Step 8: Make Royal Icing (Optional)
Whip powdered sugar, egg white (or meringue powder mixture), and vanilla until smooth.
Thin icing with water drop by drop for piping or flooding.
Nutrition Facts (per serving) — Estimated Values
- Calories: 145
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 95mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 2g
Conclusion
These classic gingerbread cookies are everything Christmas baking should be—warm, inviting, and full of seasonal spice. Perfect for decorating parties, cookie exchanges, gifting, or simply enjoying with a mug of hot cocoa, this recipe produces festive cookies that hold their shape beautifully and taste even better the next day. With reliable structure and rich flavor, this is a holiday recipe you'll return to year after year. Enjoy creating delicious memories this Christmas season!
