One of the most valuable presents you can give your kids is the chance to make memories with them. So get together with your kids and teach them how to make these traditional gingerbread cookies and create memories that will last a lifetime.❤️️ This recipe for gingerbread cookies is easy and fun for the whole family. They also turn out delicious every time: soft in the center, with slightly chewy edges, and perfectly spiced. Every Christmas, my kids look forward to helping me make these gingerbread cookies, especially eating them. I hope your family enjoys this gingerbread cookie as much as mine. For more Gingerbread Inspired Recipes, check out this 👉 Molasses Cake and Gingerbread Cake.
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What is Gingerbread?
Gingerbread refers to a broad category of cakes, cookies, and bread flavored with ginger, warm spices such as cinnamon and nutmeg, and deep, moist sweeteners with hints of caramel, such as brown sugar and molasses. Gingerbread often comes in hard and soft varieties, such as Polish gingerbread, Torun, which has a soft texture like a glazed sugar cookie, or thin, brittle ginger snap cookies. Sometimes bakers incorporate fresh or candied ginger into their gingerbread creations to add dimension to their deep molasses flavor.
3 Types of Ginger Cookies
- Gingerbread cookies: Gingerbread cookies are Christmas cookies often cut into fun shapes. They are usually thicker and less brittle than gingersnaps but not as thick as ginger molasses gingerbread cookies.
- Ginger Molasses: Ginger molasses cookies have all the flavors of spice cookies like gingersnaps and gingersnaps but have the chewy texture of a soft sugar cookie or peanut butter cookie.
- Gingersnaps: Gingersnaps are thin British cookies flavored with ginger and other spices. They are characterized by breaking cleanly. Traditionally, gingersnaps were made with honey, but today they are more commonly made with golden syrup or molasses.
Gingerbread Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Butter: Provides moisture and flavor to the cookies while contributing to their texture and structure.
- Brown Sugar and White Sugar: Sweetens the cookies and adds moisture, contributing to their texture, color, and flavor.
- All-Purpose Flour: Forms the base of the cookie dough, providing structure and bulk.
- Baking Powder and Baking Soda: Acts as leavening agents, helping the cookies rise and become light and airy.
- Ground Ginger: Adds the signature ginger flavor and aroma to the cookies.
- Nutmeg (Freshly grated or ground): Enhances the flavor profile with warm and nutty notes.
- Allspice: Contributes a warm and slightly sweet flavor to the cookies.
- Ground Cinnamon: Adds a classic spicy sweetness to the cookies.
- Ground Clove: Provides a distinctive spicy and earthy flavor to the cookies.
- Kosher Salt: Enhances the overall flavor by balancing the sweetness and spices.
- Eggs: Act as binders, helping to hold the dough together and provide structure.
- Molasses: Adds rich, deep sweetness and moisture to the cookies and a characteristic molasses flavor.
- Pure Vanilla Extract: Enhances the overall flavor profile with its sweet and aromatic qualities.
- Orange Zest and Juice (or Lemon): Adds citrusy brightness and aroma to complement the spices in the cookies.
For the Icing:
- Powdered Sugar: Sweetens and thickens the icing, creating a smooth and sweet glaze.
- Pure Vanilla Extract: Enhances the flavor of the icing with a sweet and aromatic note.
- Hot Evaporated Milk, Hot Whole Milk, or Hot Water: Thins the icing to a desired consistency and makes it smooth and glossy.
- Light Corn Syrup: Adds a touch of sweetness and helps give the icing a shiny finish.
Tools you'll need
- Hand-held mixer or stand mixer
- Plastic wrap
- Large bowl
- Baking sheets
- Parchment paper
- Small bowl
- Baking racks
- Dry measuring cup with spoons
- Rolling Pin
- Christmas Cookie Cutters
How to Make Gingerbread Cookies
Note: The full instructions are provided in the recipe card below.
In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed. Meanwhile, mix the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. Whisk together the eggs, molasses, orange juice, and vanilla extract in another bowl.
When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch. Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap and chill for at least 3 hours or overnight; this will make it easier to finish rolling out the dough when it has chilled.
It will also mean you only have half of the dough getting warm as you roll it. (It’s a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won’t get that unless you have chilled solid dough). When ready to bake, preheat the oven to 350 degrees F—line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling. Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch.
Using your favorite cookie cutters, cut out as many shapes as the dough will allow, and carefully transfer them to the cookie sheets arranging them 1 inch apart. If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling. Bake until centers are puffed up and edges are crisp, about 10–12 minutes.
Allow the cookies to stand on the baking sheet until they are firm enough, about 2 minutes, then transfer them to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.
How to Make Icing
While the gingerbread cookies are cooling, make the icing. In a medium bowl, add all the ingredients and whisk together until smooth and glossy. If too thick in consistency, add more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing. You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush, or spread them using a knife or the back of a spoon.
Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins. Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations.
Substitutions
- Spices: Instead of blending ground cinnamon, ginger, cloves, allspice, and nutmeg, you can use your favorite warm spices combinations.
- Sugar: You can swap the granulated sugar for a light brown or dark brown for a richer flavor. For crispier gingerbread cookies, use granulated sugar and bake them a little longer.
Variations
- Gingerbread cookies: these quintessential holiday cookies are traditionally shaped like gingerbread men and dressed with colorful icing. However, you can take your baking a step further by bringing gingerbread people to life, along with stars, fir trees, and snowflakes, to complete the spread.
- Gingerbread cookie bars: Take gingerbread cookies to the next level by making chewy, gooey cookie bars. Beat the butter, sugar, and molasses, and stir in the flour, baking powder, cinnamon, nutmeg, and cloves. Bake the mixture until it reaches a golden brown, and top with buttercream frosting.
- Gingerbread houses: Gingerbread is perhaps most famous as an edible building material: It's firm and crunchy but not brittle, and its texture makes for exceptionally sturdy walls and ceilings that can be decorated with candy and icing.
- Gingerbread fudge: Gingerbread fudge is a simple and unique treat that requires only a handful of ingredients: white chocolate, ginger, condensed milk, cinnamon, and nutmeg. Top the candy with red and green shavings for a nice holiday nod.
- Gingerbread cookies: Gingerbread cookie dough makes an ideal tea cookie. Instead of cookie cutters, make a rectangle out of cookie dough and use a paring knife to carve it into a grid shape for bite-sized cookies.
How to Serve
These delightful Gingerbread Cookies are perfect for holiday gatherings, parties, or as thoughtful gifts. Enjoy their warm, spiced aroma and charming shapes with a cup of cocoa or alone. Share these delicious cookies with loved ones and create lasting memories this festive season!
How to Store
Gingerbread cookies will last 2 weeks when sealed in an airtight container but are best eaten fresh. Stack them between sheets of parchment paper to preserve decorations.
Make-Ahead
Gingerbread cookie dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Gingerbread Cookie dough can be frozen for up to 3 months. Freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 3 months: Thaw the disks in the refrigerator for about 1 hour, then bring to room temperature. Then proceed with the recipe as directed.
Tips for Making The Best Gingerbread Cookies
- Chill the dough: It's important to chill the cookie dough before rolling and cutting it. Chilling helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much during baking. Ideally, chill the dough for at least 3 hours or overnight.
- Roll out the dough evenly: When rolling out the chilled dough, aim for an even thickness to ensure consistent baking. Use rolling pin guides or rolling pin rings to maintain a uniform thickness. Avoid adding excess flour during rolling, as this can make the cookies dry and tough.
- Use parchment paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to ensure even browning. Parchment paper also makes it easier to transfer the cookies to cooling racks without damaging their shape.
- Don't overbake: Gingerbread cookies are best when soft and slightly chewy. Keep a close eye on the cookies while baking, and remove them from the oven when the edges are set and lightly golden. The centers may still appear slightly soft, but they will firm up as the cookies cool.
- Decorate with care: If you plan to decorate the cookies with icing or other toppings, ensure they are completely cool before adding them. This prevents the icing from melting or smudging. You can use piping bags, squeeze bottles, or small spatulas for precise and creative decorating.
- Store properly: Once the Gingerbread Cookies are completely cooled and decorated, store them in an airtight container at room temperature. Adding a slice of bread or apple to the container can help keep the cookies moist and soft.
- Flavor development: The flavor of Gingerbread Cookies tends to improve over time. If possible, make the cookies a day or two in advance and store them properly. This allows the spices to meld together, resulting in a more pronounced and delightful flavor.
- Get creative: Don't be afraid to experiment with different shapes, sizes, and decorations for your Gingerbread Cookies. Let your creativity shine and involve the whole family in the decorating process. Use colored icing, sprinkles, and other edible decorations to make the cookies festive and fun.
FAQ
Can you freeze-baked Gingerbread Cookies?
Plain or decorated Gingerbread Cookies, freeze well for up to 3 months. Allow the icing to completely set before layering it between sheets of parchment paper in a freezer-safe container for up to 3 months: Thaw in the refrigerator or at room temperature. You can also freeze the cookie dough before rolling it out. Prepare the dough, divide it in half, flatten each half into a disk-like pie crust, wrap each in plastic wrap, and freeze them for up to 3 months: Thaw the disks in the refrigerator for about 1 hour, then bring to room temperature. Then proceed with the recipe as directed.
How long do Gingerbread cookies last?
The shelf life of gingerbread cookies is approximately two weeks. However, they can last up to 3 weeks if stored in an airtight container in a cool, dry place.
Does Gingerbread Cookie Dough need to be refrigerated?
When working with gingerbread, it's critical to chill the dough before rolling out and stamping the cutouts. The chilled dough helps the gingerbread hold its shape as it goes into the oven, making it easier to work with.
How do you know when your Gingerbread cookies are done?
Timing is the key to getting the crisp edges and chewy centers of a perfect gingerbread cookie. Because of the dark color of gingerbread cookies, it can be hard to tell when they're done baking; look for puffy, just-settled centers. Gingerbread cookies will collapse as they cool, providing that chewy cookie texture.
How long should Gingerbread cookie dough rest?
Gingerbread cookie dough should be chilled for at least 3 hours or overnight; this will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. (It’s a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won’t get that unless you have chilled solid dough).
Should gingerbread cookies be hard or soft?
The texture of gingerbread cookies is a matter of preference. Many believe the ideal texture for such confections should be relatively firm and crunchy, as this contrasts with the sweet and spicy flavors. Others posit that a softer consistency is desirable, enabling the distinctive spices to be more fully appreciated.
What's the difference between gingerbread cookies and ginger cookies?
The distinction between gingerbread cookies and ginger cookies is interesting, as both varieties involve ginger as a primary ingredient. However, Gingerbread cookies are traditionally made with molasses or honey, and their texture is usually dense and chewy. In contrast, ginger cookies have a lighter texture, emphasizing flavor and sweetness rather than density. Additionally, while most gingerbread cookie recipes include other spices such as cinnamon and nutmeg, ginger cookies typically contain only ginger.
What is the difference between Lebkuchen and gingerbread?
Lebkuchen and gingerbread are traditional Christmas-time baked goods that share many similarities; however, there is an important distinction between the two. Lebkuchen is a spiced honey cake molded cookie or bar cookie that has been popular in Germany for centuries. In contrast, gingerbread originated in Europe during the 14th century and generally referred to a broad range of sweet baked goods ranging from soft, moist cake to crisp gingerbread snap.
What are the three types of gingerbread?
The three primary types of gingerbread include traditional gingerbread cakes, soft gingerbread cookies, and hard gingersnaps.
Related Recipes:
- Gingerbread Cake
- Chocolate Sugar cookies
- Chocolate Chip Cookies
- Cut-Out Sugar cookies
- Oatmeal Cookies
Recipe
Easy Gingerbread Cookies
Tools
Ingredients
- 1-½ sticks unsalted butter , softened
- 1 cup brown or light sugar , packed and leveled
- ⅔ cup white sugar
- 563 g (4-½ cups) all-purpose flour (spooned and leveled using the back of a knife) plus ½ cup additional for rolling
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground ginger
- ½ teaspoon freshly grated nutmeg or ground nutmeg
- ½ teaspoon ground allspice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground clove
- ½ teaspoon kosher salt
- 2 large eggs , room temperature
- ½ cup unsulphured molasses , such as Grandma's Brand
- 1 Tablespoon Pure vanilla extract
- 1 orange zested and juiced (¼ cup of juice) lemon
For the Icing:
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon or as needed hot evaporated milk , hot whole milk, or hot water
- ¼ teaspoon light corn syrup
Instructions
- In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed.
- Meanwhile, whisk together the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. In another bowl, whisk together the eggs, molasses, orange juice, and vanilla extract.
- When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch.
- Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap, and chill for at least 3 hours or overnight; this step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. (It’s a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won’t get that unless you have chilled solid dough).
- When ready to bake, preheat the oven to 350 degrees F—line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling. Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch.
- Using your favorite cookie cutters, cut out as many shapes as the dough will allow, and carefully transfer them to the cookie sheets arranging them 1 inch apart. If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling.
- Bake until centers are puffed up, and edges are crisp, about 10–12 minutes. Allow the cookies to stand on the baking sheet until the cookies are firm enough, about 2 minutes, then transfer the cookies to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.
How to Make Icing
- While the gingerbread cookies are cooling, make the icing. In a medium bowl, add all the ingredients and whisk together until smooth and glossy. If too thick in consistency, add a touch more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing.
- You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush or spread them using a knife or the back of a spoon. Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins. Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.