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Gingerbread cookies are a beloved holiday classic. Warm spices like ginger and cinnamon fill the kitchen as they bake, creating a comforting aroma. These cookies strike a pleasant balance between crisp edges and soft centers, and they’re often finished with icing for a charming, festive look. They’re perfect for gifting, decorating, or enjoying with friends and family.
Baking gingerbread cookies is a fun, creative activity. The dough holds its shape well, so you can cut out gingerbread people, stars, snowflakes, or any festive design you like. The deep molasses flavor combined with holiday spices makes these cookies a nostalgic favorite each season.
For more holiday baking ideas, check out other recipes like Gingerbread Cupcakes, Red Velvet Loaf Cake, and Cinnamon Loaf Cake.
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WHY THIS RECIPE WORKS
- Easy to make: The dough comes together quickly and only needs a short 30-minute chill in the freezer before cutting.
- Full of spices and molasses: Ground ginger, cinnamon and molasses give the cookies their characteristic gingerbread flavor.
- Festive and fun: The dough keeps its shape, so these cookies are ideal for holiday decorating with family and friends.
INGREDIENT NOTES
A few notes on the key ingredients used in this recipe. For the complete ingredient list, see the recipe card below.
- Butter: Use butter at room temperature for easy creaming with the sugar.
- Spices: Ground ginger and cinnamon provide the classic gingerbread profile.
- Molasses: Unsulphured molasses or dark glucose syrup work best for rich flavor and color.
STEP BY STEP INSTRUCTIONS
You’ll need an electric mixer and two baking sheets. The full recipe is in the recipe card below, but here’s an overview of the method.
STEP 1: Sift together all-purpose flour, baking powder, ground ginger and cinnamon into a mixing bowl and set aside.
STEP 2: In a stand mixer fitted with the paddle attachment, or with an electric hand mixer, cream the room-temperature butter and dark brown sugar on medium speed for about 2 minutes until smooth and slightly fluffy.
STEP 3: Add the molasses and mix until combined. Add the egg and mix on medium speed until incorporated. Finally, add the dry ingredients and mix until just combined.
STEP 4: Divide the dough in half. Place each portion between pieces of parchment paper dusted lightly with flour. Using a floured rolling pin, roll each sheet to about 0.5 cm (1/4 inch) thickness.
STEP 5: Transfer the rolled dough, still on the parchment, to baking sheets and freeze for 30 minutes to firm up.
Preheat the oven to 175ºC / 350ºF (conventional).
STEP 6: Stamp out shapes and arrange them on a parchment-lined baking sheet. Bake for 9–11 minutes, or until the cookies are evenly browned. Allow to cool completely before decorating.
EXPERT BAKING TIPS
- Use a kitchen scale: I recommend weighing ingredients in grams for the most consistent results.
- Don’t overmix: Once the dough comes together, finish with a gentle fold using a spatula to ensure everything is evenly incorporated without overworking the dough.
- Light vs. dark baking pans: Light-colored aluminum pans reflect heat and bake more gently, helping prevent overly dark edges. Dark pans can produce a darker crust and may dry the cookies faster.
FAQ
Yes. Baked gingerbread cookies, whether decorated or plain, freeze well for up to three months when stored in an airtight container.
Yes. Follow the recipe through the rolling step, then freeze the dough sheets or discs for up to three months. Thaw overnight in the refrigerator before cutting and baking.
HOW TO STORE
Store fully cooled, decorated or plain gingerbread cookies in an airtight cookie jar or tin. Properly covered, they stay fresh for up to one week.
Other Holiday Recipes To Try
- Almond Croissant Buns – Soft Milk Bread Buns with Almond Filling
- Red Velvet Cheesecake Brownie
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
If you tried this recipe and enjoyed it, please leave a star review. Tag @juliemarieeats on Instagram and follow for more ideas on Pinterest.
Gingerbread Cookies
Pin Recipe
15
11
26
140 mini cookies
23 kcal
Equipment
-
Stand Mixer
-
Gingerbread cookie cutters mini or regular size
Ingredients
GINGERBREAD COOKIES:
- 100 g butter room temperature
- 120 g dark brown sugar
- 285 all-purpose flour (g)
- 1 teaspoon baking powder
- 2 ¼ teaspoon ground ginger
- 2 ¼ teaspoon ground cinnamon
- 1 large egg (60 g with shell)
- 90 g unsulphured molasses or dark glucose syrup
ICING
- 170 g powdered sugar
- 1 teaspoon corn syrup or glucose syrup
- ¼ teaspoon vanilla extract
- 1–1 ½ tablespoon room temperature water
Note: US cup measurements can vary. For best accuracy, weigh ingredients in grams.
Instructions
GINGERBREAD COOKIES
- 1. In a bowl, sift together the all-purpose flour, baking powder, ground ginger and ground cinnamon. Set aside.
- 2. Add the room-temperature butter and dark brown sugar to a stand mixer with the paddle attachment, or use an electric hand mixer. Cream on medium speed for about 2 minutes.
- 3. Add the molasses and mix until incorporated. Add the egg and mix on medium speed until combined. Finally, add the dry ingredients and mix until just combined.
- 4. Divide the dough in half. Place each portion between parchment sheets lightly dusted with flour and roll to about 0.5 cm (1/4 inch) thickness.
- 5. Transfer the rolled dough on the parchment to baking sheets and freeze for 30 minutes.
- 6. Preheat the oven to 175ºC / 350ºF (conventional).
- 7. Cut out shapes and arrange them on a parchment-lined baking sheet. Bake for 9–11 minutes, or until evenly browned. Cool completely before decorating.
ICING
- 1. Combine powdered sugar, corn or glucose syrup, vanilla extract and 1–1½ tablespoons of room-temperature water. The icing should be thick. Transfer to a piping bag fitted with a small round tip (for example, Wilton 3) and pipe designs on cooled cookies. Allow the icing to dry completely before storing.
Nutrition
Carbohydrates: 4g
Protein: 0.3g
Fat: 1g
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