Gingerbread cookies are a classic treat that bring a little spice and sweetness to any day. They’re soft or crunchy cookies flavored with warm ginger, cinnamon, molasses, and a hint of cloves. The aroma alone is enough to make a room feel cozy and festive, especially when you’re baking them during the holiday season.
I love making gingerbread cookies because it’s such a fun and easy way to get everyone involved—kids especially like rolling out the dough and using cookie cutters to create fun shapes like stars, hearts, or little gingerbread men. One of my favorite tricks is to chill the dough a bit before cutting because it helps the cookies keep their shape better when baking.
Serving gingerbread cookies with a cup of hot cocoa or tea is my go-to way to enjoy them. They’re great for holiday parties, gifts, or just a sweet snack on a chilly afternoon. Every time I bite into one, it reminds me of cozy family moments and smiles shared around the kitchen table.
Key Ingredients & Substitutions
Molasses: This gives gingerbread its deep flavor and color. If you don’t have molasses, dark corn syrup or maple syrup can work, but molasses has the richest taste.
Spices (Ginger, Cinnamon, Cloves, Nutmeg): These create the classic gingerbread flavor. If you don’t have all, ground ginger and cinnamon are the most important. Freshly ground spices always taste brighter!
Butter: Use softened unsalted butter for the best texture and flavor. Margarine or coconut oil can work but may change the cookie’s softness.
Brown Sugar: Adds moisture and a bit of caramel taste. You can substitute with white sugar, but cookies will be less chewy and flavorful.
Egg: Binds the dough. For egg-free options, try mashed banana or applesauce, but the texture might be softer.
How Do You Get Perfectly Shaped, Non-Spreading Gingerbread Cookies?
Rolling and chilling the dough before cutting is key to keeping the shapes sharp and stopping cookies from spreading too much during baking.
- Chill dough for at least 2 hours or overnight. Cold dough rolls easier and holds its shape.
- Roll dough evenly to about 1/4-inch thickness to make sure cookies bake evenly.
- Use parchment on trays to prevent sticking and easy cleanup.
- Bake just until edges are firm; overbaking leads to too-crispy cookies.
Equipment You’ll Need
- Mixing bowls – for combining your dry and wet ingredients separately before mixing.
- Electric mixer or whisk – makes blending butter and sugar smooth and easy.
- Rolling pin – helps you roll the dough evenly to the right thickness.
- Gingerbread cookie cutters – fun shapes that give your cookies their classic look.
- Baking sheets lined with parchment paper – keeps cookies from sticking and helps with even baking.
- Wire cooling rack – lets your cookies cool evenly without getting soggy.
- Piping bags or small resealable bags – perfect for decorating your cookies with royal icing.
Flavor Variations & Add-Ins
- Add chopped crystallized ginger for extra zing and chewy bits inside the cookies.
- Mix in some finely chopped nuts like walnuts or pecans to add crunch and warmth.
- Swap half the molasses for maple syrup for a different, milder sweetness.
- Use orange or lemon zest in the dough for a fresh citrus twist that brightens the spices.
How to Make Gingerbread Cookies?
Ingredients You’ll Need:
For the Dough:
- 3 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Royal Icing Decoration:
- 2 cups powdered sugar, sifted
- 1 large egg white or 2 tablespoons meringue powder + 2-3 tablespoons water
- 1/2 teaspoon lemon juice or vanilla extract
- Food coloring (green, red, optionally)
How Much Time Will You Need?
About 15 minutes to prep the dough plus at least 2 hours chilling time. Rolling, cutting, and baking will take another 30 minutes, and decorating with royal icing can take 30 minutes or more depending on how fancy you want to get. Let the icing dry for a few hours before serving.
Step-by-Step Instructions:
1. Make the Dough:
In a big bowl, mix together the flour, brown sugar, baking soda, and all the spices with salt. Add the softened butter and mix until crumbly. Stir in the molasses, egg, and vanilla until the dough forms. Divide into two discs, wrap tightly in plastic wrap, and chill in the fridge for at least 2 hours to firm up.
2. Roll and Cut the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one dough disc to about 1/4-inch thick. Use gingerbread cookie cutters to cut shapes and place them on prepared sheets, leaving space between cookies.
3. Bake and Cool:
Bake cookies for 8 to 12 minutes, until edges are firm but not browned. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating.
4. Prepare the Royal Icing:
Beat egg white (or mix meringue powder with water) until foamy. Gradually add sifted powdered sugar and lemon juice or vanilla. Beat until stiff peaks form and icing is smooth. Divide into bowls and color as you like.
5. Decorate:
Use piping bags or small zip bags (cut a tiny corner) to pipe icing onto cooled cookies to make faces, buttons, and fun decorations like bows or scarves. Let the icing dry completely on the cookies before packaging or serving.
Can I Use Frozen Dough for Gingerbread Cookies?
Yes! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. When ready to use, thaw overnight in the fridge before rolling and cutting.
Can I Substitute Honey for Molasses?
You can, but molasses gives the cookies their classic deep flavor and color. If you use honey, expect a milder taste and a lighter cookie.
How Should I Store Gingerbread Cookies?
Store cooled and decorated gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in layers separated by parchment paper.
Can I Make Royal Icing Without Egg Whites?
Yes, meringue powder is a great egg-free alternative. Mix it with water as directed, then beat with powdered sugar and lemon juice for a safe and smooth icing.
