Gingerbread Cookie Recipe

Bake up our favorite soft and chewy gingerbread cookie recipe with just a few simple steps – they’re perfect for decorating and sharing!

a Holiday Must-Make!

Every Christmas there are a few quintessential Christmas Cookies we always make; Snickerdoodles, Spritz Cookies, Sugar Cookies and this gingerbread cookie recipe. We make them for parties and family get togethers but especially love to create cookie plates to share with neighbors and friends.

Every since we were little, all the girls in our family would gather to make goodies and assemble these plates. This gingerbread cookie happens to be a favorite for this tradition because we think they are the CLASSIC Christmas cookie. Plus, it’s become tradition to decorate these cookies with the kids – and they love it!

With the flavors and taste of molasses, ginger and spice – we believe these gingerbread cookies even taste like Christmas and are soft, chewy and perfect.

ingredients

PREP TIME: 4 hours 30 minutes
COOK TIME: 20 minutes

Gingerbread Men

• 2¾ cups all-purpose flour (plus more for rolling out the cookies) Gluten-free flour can be used.
• 1½ teaspoons ground ginger – 2 teaspoons for a stronger flavor
• 1½ teaspoons cinnamon – Replace the cinnamon, nutmeg, and cloves with an equal amount of Pumpkin Pie Spice.
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter – see How to Soften Butter Quickly
• ⅓ cup granulated sugar
• ⅓ cup brown sugar – light or dark brown sugar
• 1 large egg – Room temperature eggs will incorporate better than cold eggs.
• 1 teaspoon vanilla extract
• ½ cup unsulphered molasses – I use “Grandma’s Molasses – unsulphered”. Do not use sulphured or blackstrap molasses. 

Royal Icing

• 1½ cups powdered sugar – sifted
• 1-2 tablespoons milk – I like whole milk, but any milk will do.
• 2 teaspoons clear corn syrup – Use light or dark corn syrup (the coloring will be affected). Do not use high fructose corn syrup.
• food coloring –  use liquid, gel, or powder food coloring

Confectioners Frosting

• 2 cups powdered sugar – sifted
• ½ cup unsalted butter– softened
• 1-2 tablespoons milk or cream
• food coloring – use liquid, gel, or powder food coloring.
• decorating candies – red hots, M&Ms, mini M&Ms, candy eyes, sprinkles, SMARTIES, and gumdrops

How To Make Gingerbread Cookies

1. BATTER. In a medium bowl whisk 2¾ cups flour, 1½ teaspoons ground ginger, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ¾ teaspoon baking soda, and ¼ teaspoon salt.
   • In a large bowl using an electric mixer, beat ½ cup butter, ⅓ cup granulated sugar, and ⅓ cup brown sugar until fluffy. Beat in 1 egg, 1 teaspoon vanilla, and ½ cup molasses. 
   • Carefully beat in the flour mixture until it’s all incorporated. 
   • Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap, and chill in the fridge for at least 4 hours or up to 2 days. 
2. SHAPE. When ready to bake, preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats. 
   • Work with one ball of dough at a time. If the dough was in the fridge overnight, you may need to let it warm up for 10-15 minutes first. 
   • On a well-floured countertop using a well-floured rolling pin, roll out one disc of the dough until it’s ¼-⅓ inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet. 
3. BAKE. Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough). This yields between 25-36 cookies.

How to Decorate Your Cookies

Royal Icing

1. COMBINE. Whisk 1½ cups powdered sugar, 2 teaspoons corn syrup, and 1-2 tablespoons milk. Mix in a little more milk or powdered sugar as necessary.
   • Divide into small bowls and mix with food coloring. 
   • Decorate the cookies using piping bags, or a knife. I like to use disposable piping bags and a 4M tip. 

Buttercream Frosting

1. COMBINE. In a large bowl using an electric mixer, beat ½ cup butter until fluffy. 
   • Beat in 2 cups powdered sugar about ½ cup at a time, then beat in 1-2 tablespoons milk or cream. Add in a little extra powdered sugar or milk/cream as necessary. 
   • Divide the icing into small bowls and mix with food coloring. 
   • Frost the cookies using piping bags or a knife. 

Recipe FAQ