gingerbread cookies decorated
Christmas Recipes, Cookies, Desserts

Classic Gingerbread Cookies

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Share this

A Christmas classic! Gingerbread cookies are deliciously spiced and incredibly fun to make and decorate! Make these cookies soft and chewy or crispy and crunchy.

Pin it for later!

how to make gingerbread cookies

Before making these cookies, I took a second to ask myself, “Is it too early to start Christmas baking?”

Subscribe to Eats Delightful!

Sign up now to get our favorite recipe of the month delivered straight to your inbox.

    We respect your privacy. You can unsubscribe at any time.

    … Naaah.

    I mean, I’m the person who puts their Christmas tree up on November 2nd. I won’t draw the line on cookies!

    gingerbread cookies decorated close up (1)

    I don’t think you can get much more classic than gingerbread cookies during the holidays! You can cut and decorate them however you like, they make adorable gifts, and they can even double as ornaments. And don’t get me started on how incredibly fun it is to decorate these cookies!

    gingerbread cookies decorated close up (2)

    To decorate gingerbread cookies, you can use store bought icing, Royal icing, or just a simple 2 ingredient icing!

    Gingerbread cookie spices:

    You can customize what spices to use for gingerbread cookies. You do need ginger, but you can tweak the amounts of everything you include if you like a milder spiced cookie. I’ve also seen some recipes include nutmeg, which is always welcome in holiday baking!

    gingerbread cookies dry ingredients

    About chilling gingerbread cookie dough:

    It’s really important to chill gingerbread cookie dough before rolling, cutting, and baking! There are really 3 main reasons for why you need to chill gingerbread dough:

    1. It’s too sticky to roll when it’s first mixed up. Chilling sets the butter so the dough is easier to work with.
    2. It relaxes the gluten. Tightened gluten can spring back on itself when rolled and baked. So resting the gluten helps with rolling and keeping the shape of the cookies.
    3. And (maybe most importantly!) it helps avoid having the cookies lose their shape while baking! Chilled butter melts less easily when baked, so you can cut intricate shapes with little spreading. * Another important note on this, if you find your dough has warmed too much at any point while you’re rolling and cutting your cookies, wrap the dough and chill it for another 20 minutes to firm up! It’s necessary for keeping the cookie’s shape!

    gingerbread cookie dough ready to chill

    Gingerbread cookie storage:

    The great thing about this recipe is it is so so easy to double, triple, quadruple, you name it! AND gingerbread cookie dough keeps very nicely in the freezer.

    gingerbread cookie dough rolled and cut

    If you plan on making and baking your gingerbread cookies within a few days, the dough will keep in the fridge for up to 3 days. If you find it’s firmed up too much to roll out comfortably, simply knead your dough a bit to warm it enough to roll (but not too much to soften the butter!).

    To freeze gingerbread cookie dough, wrap with plastic wrap, followed by another layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. Defrost in the fridge before using.

    For the baked cookies, keep them stored in an airtight container at room temperature. They’ll keep for up to 1 week.

    gingerbread cookies on baking sheet
    gingerbread cookies on cooling rack

    Icing for gingerbread cookies:

    You can always get fancy and decorate your gingerbread cookies with royal icing. But if I’m being honest, I usually stick to a simple powdered sugar/milk icing for my cookies. It’s less of a hassle!

    You can also use some store-bought icing, but it’s so easy to make at home, I don’t think you’d even need it! All you need is 1 cup of powdered sugar and 2 to 3 tablespoons of water, milk, or heavy cream. And voila! That covers icing.

    gingerbread cookies on serving board

    If you plan on stacking your iced cookies, you should ideally let them air dry for around 24 hours to let the icing set up properly.

    Tip when icing your cookies: if some cookies didn’t turn out how you hoped, you can always scrape the icing off and start again! Or eat the evidence. I like option 2.

    If you liked these gingerbread cookies, you may also like some of these other cookie recipes:

    vanilla sugar cookies
    butter shortbread cookies
    no bake chocolate cornflakes cookies
    apricot jam filled sandwich cookies
    classic snickerdoodle cookies


    Classic Gingerbread Cookies Recipe

    A Christmas classic! Gingerbread cookies are deliciously spiced and incredibly fun to make and decorate! Make these cookies soft and chewy or crispy and crunchy.
    Prep Time 10 minutes
    Bake Time 10 minutes
    Total Time 25 minutes
    Servings 24 cookies (approximately)

    Ingredients

    For the gingerbread cookies:

    • 2 & 1/2 cups all-purpose flour
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened to room temperature
    • 1/3 cup light or dark brown sugar, packed * see notes
    • 1 large egg, at room temperature
    • 1/3 cup unsulphered molasses
    • 1 teaspoon pure vanilla extract

    For the simple icing:

    • 1 cup powdered sugar, sifted
    • 2 to 3 tablespoons milk, heavy cream, or water ** see notes

    Instructions

    • In a medium sized bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda, and salt. Whisk to combine, and set aside to work on the wet ingredients.
    • In a large bowl, combine your butter and sugar. Beat using an electric mixer or a wooden spoon until the sugar is dissolved and the mixture is pale and creamy. Add in the egg, and whisk until combined. Add the molasses and vanilla, and whisk again to combine.
    • Add the flour mixture to the wet ingredients. Fold the ingredients together until you no longer see any dry ingredients, and you're left with a thick, sticky dough.
    • Transfer the dough onto a piece of plastic wrap. Using the plastic wrap, shape the dough into a disk, and wrap. Chill for at least 1 hour or up to 3 days in the fridge before rolling.
      Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicon baking mats.
    • Unwrap the chilled dough and place on a well floured work surface and flour the top. Roll the dough out into about a 1/4 inch thickness. Cut the cookies using your desired cookie cutters. Group the scrap pieces of dough together, and repeat the rolling and cutting process until the dough is used up.
    • Transfer the cut cookies onto the prepared baking sheets. The cookies won't spread too much, but it's best to leave a bit of space between each one to let the air circulate around them. Bake the cookies in the center of your preheated 350°F oven for 8 to 10 minutes, or until lightly browned along the edges and slightly puffed. *** (see notes)
    • Allow the cookies to cool for 5 minutes on the baking sheet. Transfer to a wire rack, and cool completely to room temperature before decorating!
    • To make a simple icing to decorate the gingerbread cookies, combine powdered sugar and 2 tablespoons of water, heavy cream, or milk. Whisk to combine. Add more water, milk or heavy cream as needed to get your desired consistency. Use to decorate cookies as you like!

    Video

    Notes

    * Using dark sugar will yield a slightly stronger molasses flavor. If you only have dark brown sugar on hand and want a more mild molasses flavor to your cookies, reduce the amount of molasses you use to a 1/4 cup. 
    ** Water, milk, or heavy cream work well for the icing. Heavy cream will yield a slightly thicker and richer icing. If using milk or water, you may need to use less to reach your desired consistency because they are looser than cream.
    *** For soft and chewy cookies, bake for 8 to 10 minutes. For crispier and crunchier cookies, bake for around 10 to 12 minutes.

    Enjoy!



    Share this

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.