Gingerbread Cookie Recipe

Soft and chewy Gingerbread Cookies recipe made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious!

When I was young, we often decorated the “kids” Christmas tree with gingerbread cookies and it made the house smell amazing. This is the BEST recipe for soft, chewy gingerbread cookies.

Gingerbread Cookies

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.

Prep: 4h

Total: 4h30min

Yield: 24

Ingredients:

• 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3 and 1/2 cups (438g) 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
• optional: easy cookie icing or royal icing

Instruction:

1. In a large bowl using a hand-held 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-looking. 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.
2. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients 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. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
3. 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.
4. 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.
5. 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.
6. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
7. Cookies stay fresh covered at room temperature for up to 1 week.

Gingerbread Man Cookies

Soft and chewy Gingerbread Cookies recipe made with a simple gingerbread recipe and decorated however you like! Everyone loves this classic recipe and they taste delicious.

Prep: 25min

Total: 35min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 214 kcal, Carbohydrate 37 g, Protein 2 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 18 mg, Sodium 143 mg, Fiber 1 g, Sugar 24 g, Trans Fat 0.3 g, unSaturated Fat 2.3 g, servingSize 1 serving

Ingredients:

• 3 cups all-purpose flour
• 3/4 cup dark brown sugar (, packed)
• 3/4 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 Tablespoons butter (, room temperature, cut into 12 pieces)
• 3/4 cup molasses ((dark molasses))
• 2 Tablespoons milk
• 2 Tbs butter (, room temperature)
• 2 cups powdered sugar
• 2 Tablespoons milk

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.’, ‘name’: ‘Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.’, ‘name’: ‘Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.’, ‘name’: ‘With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.’, ‘name’: ‘Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.’, ‘name’: ‘Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.’, ‘name’: ‘Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).’, ‘name’: ‘Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!’, ‘name’: ‘Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.’, ‘name’: ‘Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.’, ‘name’: ‘Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-0-9’}
11. {‘@type’: ‘HowToSection’, ‘name’: ‘For the frosting:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.’, ‘name’: ‘Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.’, ‘url’: ‘https://tastesbetterfromscratch.com/gingerbread-cookies/#wprm-recipe-19051-step-1-0’}]}

Classic Gingerbread Cookies Recipe

FAQ

Should gingerbread cookies be hard or soft?

What’s the difference between gingerbread cookies and ginger cookies?

What kind of molasses do you use for gingerbread cookies?

What makes gingerbread cookies taste like gingerbread?