Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg (optional); 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar; 1 large egg; 1/2 cup molasses; 1 teaspoon vanilla extract; Optional: royal icing, colored glaze, or melted chocolate for decorating

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Gingerbread Cookies are a classic holiday treat filled with warm spices, rich molasses, and that signature soft-yet-slightly-crisp texture. Whether shaped into gingerbread men, stars, or snowflakes, they’re festive, fun to decorate, and full of nostalgic flavor.

Why You’ll Love This Recipe

I love how these cookies bring the perfect balance of spice, sweetness, and chew. They hold their shape beautifully when baked, making them ideal for cookie cutters and decorating. I enjoy making them with family during the holidays, and the aroma alone is enough to put me in a cozy, festive mood. Gingerbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
ground ginger
ground cinnamon
ground cloves
ground nutmeg (optional)
baking soda
salt
unsalted butter, softened
brown sugar
egg
molasses
vanilla extract
optional: royal icing or simple glaze for decorating

Directions

I whisk together the flour, baking soda, salt, and spices in a bowl.
In a separate bowl, I beat the butter and brown sugar until creamy, then add the egg, molasses, and vanilla.
I gradually mix in the dry ingredients until a soft dough forms.
I divide the dough in half, flatten into disks, and chill for at least 1 hour.
I roll out the chilled dough on a floured surface to about ¼ inch thick.
I cut out shapes using cookie cutters and place them on a lined baking sheet.
I bake at 350°F (175°C) for 8–10 minutes, depending on the size.
I let them cool completely before decorating.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size. It takes 15 minutes to prep, 1 hour to chill, and 8–10 minutes to bake.

Variations

I sometimes dip half of each cookie in melted chocolate for a rich finish.
For spicier cookies, I add extra ginger or a pinch of black pepper.
If I want softer cookies, I bake them for less time and store them with a slice of bread.
I’ve also added orange zest or a splash of orange juice to the dough for a citrusy twist.
For decorating, I use royal icing, colored glaze, or even melted white chocolate.

storage/reheating

I store gingerbread cookies in an airtight container at room temperature for up to 1 week. Undecorated cookies freeze well for up to 3 months. I don’t reheat them, but I let frozen ones thaw at room temp before enjoying.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance. I keep it wrapped and chilled until I’m ready to roll and bake.

Do these cookies stay soft?

Yes, if I don’t overbake them. For a crispier version, I simply bake them a minute or two longer.

Can I skip the molasses?

Molasses gives gingerbread its signature flavor and color. If I need a substitute, I use dark corn syrup or honey, but it will change the taste.

What icing works best for decorating?

Royal icing is best for detailed decorating and hardening fully. For a quicker glaze, I use powdered sugar mixed with a little milk.

Can I use this dough for gingerbread houses?

Yes, I just roll it slightly thinner and bake the pieces a bit longer so they’re firmer and sturdier.

Conclusion

Gingerbread Cookies are one of those timeless holiday bakes I never skip. They’re fun to make, even more fun to decorate, and full of that warm, spiced flavor I associate with the season. Whether I’m gifting them or setting them out for guests, they always add a festive touch.