These festive gingerbread cookies are soft in the center, crisp around the edges and perfectly spiced. It’s the perfect cookie recipe to make for the holidays!
There’s nothing like the smell of fresh gingerbread cookies baking to make it feel like the holidays! I already have these gingersnap cookies and molasses cookies on the blog, but this year I wanted to create a real deal gingerbread cookie recipe.
These cookies are soft in the center, crisp around the edges and perfectly spiced. Plus, they’re so much fun to decorate! Olivia loved helping me cut out the cookies with her favorite shape, which was definitely the gingerbread man.
I can’t wait for you to try this recipe – I know the cookies are going to be a hit with the whole family!
Why You’ll Love These Cookies
- Perfectly spiced – The cinnamon, ginger, nutmeg, and cloves bring that cozy holiday flavor we all crave this time of year.
- Ideal for decorating – With a simple homemade icing, these cookies are perfect for decorating—such a fun holiday activity, especially if you’ve got little ones in the kitchen.
- Soft and chewy – If you love a soft center with just a touch of crisp at the edges, these gingerbread cookies are for you. Plus, you can make them thicker for extra softness or thinner for a crunchier bite.
- Make-ahead friendly – The dough can chill overnight, so you can prep in advance and bake fresh cookies right before decorating!
Ingredients Needed
- all-purpose flour – forms the base of the cookies, giving them that perfect soft texture.
- spices – ground cinnamon, ginger, nutmeg, and cloves. The ultimate blend of cozy spices that make gingerbread so delicious.
- unsalted butter – softened for a rich, tender crumb.
- dark brown sugar – adds a deep, molasses-like sweetness that pairs beautifully with the spices.
- unsulphured molasses – the star ingredient that gives these cookies their classic gingerbread flavor.
- egg – helps bind everything together and gives the cookies a little richness.
- icing – we’re using powdered sugar, almond milk (or any milk of choice), and a splash of vanilla to create a simple, sweet icing for decorating the cookies. Perfect for adding a festive touch!
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- All-purpose flour: I haven’t tried a gluten-free version myself, but a 1:1 gluten-free flour blend (like Bob’s Red Mill) should work well for a similar texture.
- Unsalted butter: If you need these cookies to be dairy-free, try using softened (not melted) coconut oil, or a dairy-free butter. I find that plant-based butters like Miyoko’s work well in baking.
- Dark brown sugar: Light brown sugar works too if that’s what you have on hand. Coconut sugar is another option, though it may make the cookies slightly less chewy.
- Egg: For an egg-free option, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for a few minutes to thicken). I haven’t tested it with these cookies, but it should work well as a binder.
How to Make Gingerbread Cookies
Step 1: In a medium bowl, combine all dry ingredients and set aside.
Step 2: In a stand mixer, cream butter and brown sugar together until smooth, about 2 minutes.
Step 3: With the mixer on low, or with a whisk, gradually add the flour mixture, mixing until just combined.
Step 4: Divide the dough into 2 disks, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight.
Step 5: Let the dough soften a bit, then roll it out on a floured surface to 1/4-1/3 inch thickness. Cut into shapes using cookie cutters and place on baking sheets.
Step 6: Bake for 8-10 minutes until edges are set.
Step 7: While the cookies are baking make your icing.
Step 8: Let cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Decorate as desired!
Brittany’s Tips!
- Chill the dough: Chilling the dough for at least 2 hours (or even overnight) makes it easier to roll out and helps the cookies hold their shape while baking. It’s tempting to skip, but it makes a big difference!
- Flour your rolling surface: To prevent the dough from sticking, lightly flour your rolling surface and rolling pin. If the dough starts to stick, sprinkle on a little more flour as needed.
- Decorate only when completely cool: Let the cookies cool fully before icing. If they’re even a little warm, the icing will slide off, so be patient for the best results.
How to Store
Room temperature: Keep your gingerbread cookies fresh in an airtight container at room temperature for up to a week. The flavors actually get even better after a day or two!
Freezer: Want to save some for later? Freeze the cookies (without icing) in an airtight container or freezer bag for up to 3 months. Just thaw them at room temp and decorate once they’re ready to enjoy.
Frequently Asked Questions
Absolutely! You can make the dough up to two days in advance. Wrap it tightly in plastic wrap and pop it in the fridge. When you’re ready, just roll, cut, and bake as usual.
Lightly flour your rolling surface and rolling pin, or roll the dough between two sheets of parchment paper. A little flour goes a long way to keep things mess-free.
For soft cookies, roll the dough a bit thicker (about 1/4 inch) and avoid overbaking. Storing them in an airtight container will also help keep that perfect texture.
To thicken the icing, add a little extra powdered sugar. If you need it thinner, just add a few drops of almond milk (or any milk you like) until it’s just right for decorating.
More Holiday Cookies
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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In a medium bowl, mix together the dry ingredients. Set aside.
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In the bowl of a stand mixer cream butter and brown sugar.
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Using an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy, about 2 minutes. Beat in molasses, egg and vanilla until combined.
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With the mixer on low, gradually add the flour mixture, mixing just until incorporated.
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Divide the dough into 2 circular disks and wrap in plastic wrap. Place in the fridge to chill for at least 2 hours or overnight.
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When dough is chilled and you’re ready to bake, preheat the oven to 350ºF, line 2 baking sheets with parchment paper and set aside.
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Remove dough from fridge and let it sit at room temperature for a few minutes to soften slightly. On a clean rolling surface (or a parchment lined surface) sprinkle flour on the surface and rolling pin. Roll out dough, using a rolling pin, until it’s about 1/4-1/3″ thick. The thicker your cookies are the softer they’ll be.
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Use your a gingerbread man or your favorite cookie cutter shape cut out the dough and place them about 1 inch apart on your cookie sheet. Gather and re-roll the dough scraps as many times as needed until all the dough is used. Add additional flour to the surface and rolling pin as needed to prevent the dough from sticking.
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Bake 8-10 minutes or until the edges are set, but the center is still soft. The bake time will vary based on how thick your cookies are, the size of your cookie cutters how soft or crunchy you want your cookies. I prefer my gingerbread cookies to be more the crispy side.
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Allow cookies to cool a few minutes before transferring to a wire rack to cool completely.
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Once cookies are cool you can frost and decorate them as desired. To make homemade icing, combine powdered sugar, vanilla and almond milk in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don’t want it to be super thick, but also don’t want it to be too runny where it melts off the cookies.
- Storage: Store your cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
Serving: 1 cookie | Calories: 135kcal | Carbohydrates: 24g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
