Gingerbread Cookies – These gingerbread men are a classic holiday treat! These cookies are soft on the inside and crisp around the edges, sweetened with earthly molasses and lightly spiced with ginger and cinnamon. Enjoy them plain or decorate with your favorite cookie icing!
It’s not the holiday season without gingerbread cookies! These cute little cookies are always so fun to make and decorate. This year, I made them for my cookie boxes to give away to friends and family and they were a big hit. My favorite part is getting to decorate them!
Common Questions About Making Gingerbread Cookies
What are gingerbread cookies?
Gingerbread cookies are a simple spiced molasses cookie that is rolled out and cut into shapes before being baked. They can be decorated when cooled.
Can I cut them into other shapes?
Of course! You can use any cookie cutter shapes that you have on hand!
Do I have to chill the dough?
You can skip the second chill (step 8) if you are short on time, but the cookies will spread slightly. Chilling the dough in step 5 cannot be skipped.
How can I decorate the cookies?
I personally use royal icing (I use THIS recipe) because if you mix it right, it lets you do pretty delicate details. Alternatively, you could use your favorite frosting and sprinkles or just leave them as is, they taste great on their own!
How many servings does this recipe make?
This recipe makes 18 (3″) cookies but it can easily be doubled if you want more.
How long do these cookies last?
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Ingredient Notes –
- Butter is the base of our cookies– it gives them richness and structure.
- Light brown sugar sweetens the cookies. You could use granulated sugar but light brown sugar will result in a softer cookie.
- Molasses also sweetens the cookies and adds the earthiness that we all love in gingerbread!
- Egg binds the cookie dough together.
- Vanilla enhances the sweetness and warm spices in the cookies.
- Flour gives the cookies structure. Make sure to measure using the spoon and level method.
- Baking soda helps the cookies rise slightly so they become soft and crumbly.
- Salt helps balance out the sweetness in the cookies. If you use salted butter, feel free to skip the added salt.
- Ginger, cinnamon, nutmeg, and cloves are the perfect combination of spices for gingerbread! They’re warm and earthy with just a hint of sweetness and spice.
Looking for more holiday cookie recipes? Check these out!
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup light brown sugar, lightly packed
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon kosher salt
- In a large bowl, whisk together the melted butter, light brown sugar, and molasses until well combined.
- Next, add the egg and vanilla. Mix to combine.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the dry ingredients to the wet and mix just until no large lumps of flour remain.
- Divide the dough in two and shape each piece into a 1" thick disc. Wrap the discs in plastic wrap and place them in the fridge to chill for 2 hours (or up to overnight).
- When the dough has chilled, very lightly dust your work surface with flour (you don't want too much flour or it will show up on your gingerbread).
- Unwrap one piece of cookie dough (leave the other in the fridge) and roll it out to 1/8" thick. Cut out gingerbread to your desired size (I'm making 3" tall gingerbread men) and carefully place them on a parchment lined baking sheet.
- Place the baking sheet in the freezer and chill the cut-out cookies for 15 minutes. While the cookies chill, preheat the oven to 350 degrees F.
- Repeat steps 7-8 with the second disc of dough.
- Bake the chilled cookies for 10-12 minutes or just until they are set around the edges. I like a soft and chewy gingerbread cookie so if you prefer a crunchy cookie, bake for 13-15 minutes.
- Remove the cookies from the oven and allow them to cool for 5 minutes on the pan. Then transfer them to a wire rack and cool completely before decorating.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Follow along on Pinterest for even more recipes!
Check out the web story for this recipe by clicking HERE.