Make your Christmas complete with this easy and flavorful gingerbread cookies recipe. These cookies have a pleasant sweetness, balanced with warm spices of ginger and cinnamon to bring a delightful mix of flavor and fun shapes that fit the holiday season.
Whether you are an experienced baker or a newbie, you can make gingerbread cookies to make memories and capture the festive holiday spirit.
Spice Up The Holidays With This Gingerbread Cookies Recipe
If you want to add festive twisty to your Christmas get togehers, you should add gingerbread cookies to the list of snacks. It’s also fun to decorate the cookies with colorful icing or use fun shapes of cookie cutters together with your kids, making this a fun family activity.
Package these cookies in a decorative jar or box, and you can give them as a special gift to your friends. When your Christmas tree needs a festive touch, get creative and use the fun-shaped gingerbread cookies as edible decorations for a fun twist. Each bite of gingerbread cookie has a nostalgic blend of warm spices, making it perfect for the holidays.
If you want more fun treats this Christmas, check out my Christmas Chocolate Covered Strawberries Recipe and Christmas Pudding Balls.
Ingredients Needed
Now, let’s prepare the ingredients to make the best gingerbread cookies for the holiday season.
- All-purpose flour: Opt for unbleached flour to bring out the flavor of the spices make slightly firm gingerbread cookies. You’ll want the flour to be fresh, so pick a bag that hasn’t been on the shelf for a long time.
- Spices: Though it’s ideal to use whole spices for a more potent flavor, it takes a lot of effort to grind them yourself. For convenience, get pre-ground cinnamon and ginger. Just make sure to choose from reputable brands like McCormick and check the freshness date.
- Sugar: I use light brown sugar for the cookie dough and powdered sugar for the icing. Always check the packaging of the sugar and ensure that it’s airtight to preserve its freshness. Avoid sugar with visible clumps because it indicates moisture in the sugar.
- Molasses: Choose light molasses for that mild, sweet flavor or dark molasses for a deeper flavor. To get a more pleasant taste, go for unsulfured molasses. The molasses should be thick but not so sticky it can’t be easily poured.
- Butter: For the best gingerbread cookies, stick to regular unsalted butter with a fat content of around 80%. Look for grass-fed butter, as it imparts a richer flavor.
- Egg: Using one large egg is enough for this recipe. If possible, choose free-range to provide a richer flavor. Check the expiration date on the carton to ensure the egg’s freshness.
- Vanilla extract: To achieve a more authentic vanilla flavor, look for pure vanilla extract with vanilla beans and alcohol on the ingredient list. Go for regular, not double strength, to prevent overwhelming the warm spices and molasses on the cookie dough.
- Baking soda: You’ll want pure baking soda for your gingerbread cookies. Make sure that the box is labeled aluminum-free if you’re concerned with aluminum content.
- Milk: If you want the icing to be rich and glossy, choose whole milk or skim milk for a lower fat content and lighter icing effect.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Gingerbread Cookies
As you have finished gathering the ingredients, follow these steps to start making the perfect holiday treats.
Combine Wet Ingredients
- In a medium saucepan, add chunks of butter, light brown sugar, and molasses.
- Constantly stir the ingredients over low heat with a wooden spoon until smooth.
- Once melted, transfer the sugar-butter mixture to a large mixing bowl and allow to cool slightly.
- Add the egg and vanilla extract and beat with an electric hand mixer or wooden spoon until combined.
Combine Dry Ingredients
- In another bowl, sift all-purpose flour.
- Add ground ginger, ground cinnamon, baking soda, and a pinch of salt.
- Using a wooden spoon, stir to mix all the dry ingredients.
Form And Cut The Dough
- Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or mixing on low speed, until the dough comes together. If the dough is too sticky or too soft, add about a tablespoon of flour at a time.
- Using your hands, round the dough into a ball and put in a plastic wrap. Chill in the refrigerator for 30 minutes.
- Divide the chilled dough into two portions. Roll one out to about 1/4-inch thick and cut into desired shapes using cookie cutters. Keep the other portion in the refrigerator to keep it from getting too soft.
Bake The Cookies
- Transfer the gingerbread cookies to the parchment paper-lined baking sheets.
- Bake in the preheated oven at 350 degrees F for 8 minutes to get softer cookies or 10 minutes for crispier cookies.
- Let the cookies cool for 10-15 minutes, then transfer to a wire rack to cool completely.
Make The Royal Icing
- In a large mixing bowl, sift powdered sugar.
- Whisk in milk until smooth.
- Add a teaspoon of lemon juice if desired.
Decorate The Cookies
- Once smooth, put the icing into a piping bag with a small tip.
- Decorate the cookies. Try adding eyes, a mouth, and buttons to the gingerbread man.
- Allow the icing to set for 30 minutes to an hour.
- Store or serve the cookies.
Gina’s Tips For Recipe Success
- Start adding the flour to the wet mixture in small amounts to keep them from spilling out.
- Add an extra amount of milk of the royal icing if it’s too thick.
- Let the eggs come to room temperature before baking to mix more thoroughly into the dough.
- To prevent the dough from sticking, spread a bit of flour on the rolling pin and work surface.
- You want the dough to be cold when cutting to make clean shapes. If it gets too warm, return it to the refrigerator for a few minutes to harden.
Variation Ideas
- Aside from cinnamon and ginger, you can experiment with a blend of other spices like cloves, allspice, and cardamom.
- Besides the traditional icing, you can decorate the gingerbread cookies with chocolate chips, sprinkles, gumdrops, and drizzle a bit of salted caramel.
- If you want to make a lighter and sweeter version of gingerbread cookies, swap molasses for maple syrup or honey.
Can I make gingerbread cookies vegan?
Yes, you can. Instead of butter, use vegan butter. Use almond milk or coconut milk in making the royal icing. For the egg, substitute it with a mixture of ground chia seeds or flaxseed and water in a 1:3 ratio. Make sure that your molasses and spices are vegan friendly.
Storing Leftovers
Your gingerbread cookies stay fresh and delicious for about a week if you properly store them in an airtight container at room temperature. Stack them in between wax paper to keep their right texture.
If you want to extend the life of your cookies up to three months, you need to freeze the cookies solid in a single layer on a baking sheet before transferring them to an airtight container. Simply thaw the frozen cookies to room temperature before serving.
You can also make the cookie dough beforehand. Just put in the refrigerator, wholly covered in plastic wrap, for up to three days or three months in the freezer. When ready to bake, thaw the frozen dough in the fridge overnight.
Cookie Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Classic Gingerbread Cookies Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2/3 cup butter
- ¼ cup molasses
- ¾ cup light brown sugar
- 1 egg, large
- ½ teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger, heaping
- 2 teaspoons ground cinnamon
- Pinch of salt
Royal Icing Ingredients:
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon lemon juice, optional, for flavor
Instructions
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- In a medium saucepan over low heat, melt the unsalted butter, brown sugar, and molasses together. Stir frequently until smooth. Remove from heat and transfer to a large mixing bowl.2/3 cup butter, ¾ cup light brown sugar, ¼ cup molasses
Combine Dry and Wet Ingredients:
- Sift the all-purpose flour into a separate bowl. Add the ground ginger, ground cinnamon, baking soda, and a pinch of salt. Stir to mix.3 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, Pinch of salt
- Gradually add the dry ingredients to the wet mixture, stirring first with a wooden spoon.
Form the Dough:
- Then, use your hands to form a soft dough. If the dough feels too sticky, you can add a bit more flour, 1 tablespoon at a time.
- Shape the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 30 minutes. This will make it easier to roll out and cut.
- Divide the chilled dough in half. Roll out one portion on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, then transfer the cookies to the prepared baking sheets.
Bake:
- Bake in the preheated oven for 8 to 10 minutes. For softer cookies, bake for 8 minutes; for crispier cookies, bake for 10 minutes.
- Let the cookies cool completely on a wire rack before decorating.
Royal Icing Instructions
- Sift the powdered sugar into a large mixing bowl. Add 2 tablespoons of milk and whisk until smooth. If the icing is too thick, add an additional tablespoon of milk as needed. Optionally, add a teaspoon of lemon juice for a hint of flavor.2 cups powdered sugar, 2 to 3 tablespoons milk, 1 teaspoon lemon juice
- Transfer the icing to a piping bag with a small tip. Decorate the cooled gingerbread cookies as desired. Let the icing set before serving.
Notes
- Dough Consistency: The dough should be soft but not sticky. If it sticks to your hands, add a bit more flour.
- Rolling Out Dough: Lightly flour your work surface and rolling pin to prevent sticking.
- Storage: Store baked cookies in an airtight container at room temperature for up to a week. The dough can be made ahead and kept in the fridge for up to 3 days.
- Freezing: You can freeze the dough for up to 3 months. Thaw overnight in the fridge before rolling out.
can i frezze cookies after they are made
Absolutely! Freezing cookies after they’re baked is a fantastic way to save time and always have a sweet treat on hand for unexpected guests (or when you just need a little something with your coffee). Here are some tips to help you freeze cookies successfully:
How to Freeze Cookies
Cool Completely
Before freezing, make sure your cookies are completely cooled. Freezing warm cookies can cause condensation, which might make them soggy.
Choose the Right Storage Method
Single Layer First: Lay the cookies flat on a baking sheet lined with parchment paper. Freeze them for 1-2 hours until firm to prevent sticking.
Store in Layers: Once frozen, transfer the cookies to an airtight container or freezer-safe zip-top bag. Place a sheet of wax paper or parchment paper between each layer to keep them from sticking or breaking.
Label and Date
Don’t forget to label your container with the type of cookie and the date. Most cookies stay fresh in the freezer for up to 3 months.
Avoid Strong Smells
Store cookies in a freezer-safe, odor-proof container to prevent them from absorbing other smells in the freezer (like garlic or onion—yikes!).
Tips for Thawing Frozen Cookies
Countertop Method: Take the cookies out of the freezer and let them thaw at room temperature for about 20-30 minutes.
For a Freshly-Baked Taste: Warm the cookies in a 300°F oven for 5 minutes to bring back that just-baked flavor and texture.